Kid Doopiaja

Ingredients

• 2 pounds Kid (young goat), hind quarter preferred, cut into 16-18 pieces (Hind quarter is more tender than fore quarter)
• 4 tablespoons Ghee (clarified butter) (For frying)
• 2 large Onions, thinly sliced (Will be fried, then chopped)
• 1 teaspoon Turmeric powder (Ground)
• 1.5 teaspoons Chili powder (Adjust to taste)
• 2 teaspoons Ground coriander
• 1 teaspoon Ground cumin
• 1 tablespoon Fresh ginger, ground to paste
• 1 tablespoon Fresh garlic, ground to paste
• 1.5 teaspoons Salt (Adjust to taste)
• 1 cup Water (For simmering)

Instructions

1. 1Cut the kid goat into 16-18 pieces of roughly equal size. Pat dry with paper towels.
2. 2Melt the ghee in a large, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
3. 3Remove the fried onions from the pot using a slotted spoon and set aside on a plate, leaving the ghee in the pot.
4. 4In the same pot with the remaining ghee, add the turmeric, chili powder, ground coriander, ground cumin, ginger paste, and garlic paste. Fry over medium heat, stirring constantly, until the spices turn brown and fragrant.
5. 5Add the cut-up kid pieces and salt to the pot. Increase heat to medium-high and fry, stirring frequently, until the meat is well-coated with spices and browned to a rich, deep color on all sides.
6. 6Chop the reserved fried onions into small pieces and add them to the pot along with 1 cup of water. Stir to combine.
7. 7Reduce heat to low, cover the pot, and allow to simmer gently for about 1 hour, stirring occasionally. The kid should become perfectly tender, and the liquid should reduce to a thick consistency, about half its original quantity. If the liquid reduces too quickly, add a splash of water.
8. 8Once the kid is tender and the sauce is thick and rich, remove from heat. Serve hot with rice or flatbreads.