I bought goat meat at Sanagan’s – a great butcher in Kensington Market. You can use more or less curry powder and/or curry paste. You can also use hot or mild versions of them as desired. I used Madras curry powder from House of spice in Kensington and Patak’s korma curry paste. Ghee is basically clarified butter and is optional.
This tastes much better made a day or two ahead. I like it served over smashed thin-skinned yukon gold potatoes. Slice and cook them until soft, then drain and add milk heated with butter and salt. Smash with potato masher leaving chunks.
About 4 lb/2 kg goat meat, cut in chunks
4 tbsp vegetable oil
2 large onions, chopped
2 tbsp grated or finely chopped fresh ginger root
2 tbsp Madras or other good quality curry powder
2 tbsp curry paste
1 cinnamon stick
398-ml can (about 1¾ cups) coconut milk
398-ml can (about 1¾ cups) tomatoes, with juices
About 1 cup chicken stock or water
Salt to taste
In large heavy dutch oven or saucepan with lid, heat 2 tablespoons of oil over medium-high heat. Add goat meat in single layer and cook in batches until browned all over.
Heat remaining 2 tablespoon of oil in large heavy skillet over medium heat. Add onions and cook a minute or two. Add ginger root; cook until golden brown and caramelized, about 10 min. Add curry powder, curry paste and cinnamon stick; cook a couple of minutes more or until aromatic. Add to goat mixture. Add coconut milk and tomatoes. Add chicken stock, adding a little more if necessary to cover meat. Bring mixture to a boil; reduce heat to low and cook, partially covered, 2 to 3 hours or until goat meat is soft and just falling off bones. Remove bones. Taste; add salt.
Cool curry, then place in fridge until fat congeals on surface. Remove fat.
Serve with mashed or smashed potatoes, rice or noodles, raita (plain yogurt mixed with grated cucumber) and favourite chutneys and/or Indian pickles.
Makes about 8 servings.