Kid Quorema

Ingredients

• 2 pounds Kid (young goat), fore-quarter or hind-quarter, cut into pieces (Cut into 1.5-inch pieces, about 8-10 pieces total)
• 5 ounces Ghee (clarified butter) (About 2.5 chittacks or 10 tablespoons)
• 1 cup Yogurt, thick (8 ounces, good quality thick yogurt)
• 12 large Onions, cut lengthways into fine slices (For frying and garnish)
• 1 teaspoon Ground chilies (Adjust to taste)
• 4 teaspoons Ground onions (Onion paste)
• 1 teaspoon Coriander seed, ground
• 6 small sticks Cinnamon sticks, ground (About 1 teaspoon ground)
• 3 blades Lemon-grass blades (Remove before serving)
• 1.5 teaspoons Salt
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground garlic
• 10 whole Peppercorns, whole (8-10 peppercorns)
• 5 whole Cloves, ground (4-5 cloves, ground)
• 6 pods Cardamoms, ground (5-6 cardamom pods, ground)
• 3 leaves Bay leaves (2-3 bay leaves)
• 0.25 cup Water
• 1 lemon Lemon juice, fresh (Juice of one lemon)

Instructions

1. 1Cut the fore-quarter or hind-quarter of kid into 8-10 pieces, approximately 1.5 inches square. Pat dry with paper towels.
2. 2Warm the ghee in a heavy-bottomed pot over medium heat. Add the 12 sliced onions and fry until golden brown, stirring occasionally. Remove the fried onions and set aside.
3. 3In the same pot with remaining ghee, add the ground chilies, ground onions, coriander seed, ground cinnamon, ground ginger, and ground garlic. Fry over medium heat, stirring constantly, until the mixture is quite brown and fragrant.
4. 4Add the kid meat pieces and salt to the pot with the browned spices. Stir well to coat the meat with the spice mixture. Allow the meat to brown on all sides, stirring occasionally.
5. 5While the meat is browning, finely chop the fried onions that were set aside earlier.
6. 6Add the yogurt, ground cloves, ground cardamoms, peppercorns, bay leaves, lemon-grass blades, water, and the finely chopped fried onions to the pot. Stir well to combine all ingredients.
7. 7Close the pot with a tight-fitting lid and place over a gentle coal fire or low heat. Allow the quorema to simmer gently, undisturbed, until the kid meat is tender and the sauce has thickened.
8. 8Remove the pot from heat. Discard the lemon-grass blades. Stir in the fresh lemon juice. Taste and adjust seasoning if needed. Serve hot with rice or bread.