This one is not for the faint hearted and is recommended only for those with strong stomachs. It’s one of our favorite red meat delicacies and we love to cook it with goat meat. Use of lamb and beef is also quite popular though. The Khada Masala (Whole Spices) used in this recipe is really hot.
The use of black cumin (shahi zeera) powder and coarsely ground whole coriander seeds, red chilies, black peppercorn added great flavor to it. To mellow the hotness of the recipe, quartered hard-boiled eggs can be used to garnish the recipe. A useful cooking technique we learned recently is that whenever using yogurt in curries, add it after removing the pan or pot from heat and return back to heat after mixing it well. This prevents the yogurt from getting curdled.
This dish was a little too hot for our daughter. It’s advised that get a pizza or something else for the kids if you are really trying it. Serve it with butter naan but it will go great with any Indian bread. We served the leftovers with white rice the next day and it tasted even better with white rice. Somehow most of our meat curries always taste yummier the next day. Watch the video for the recipe and to see us cook this hot, eye-pleasing and colorful delicacy.
Serves – 7; Total Time – 2 hours
Baby Goat (back leg) – 3.85 lb or 1.75 Kg; Ghee – 1 cup; Whole Garam Masala [Green Cardamom - 8; Cloves - 8; Black Cardamom - 1 and 1/2; Cinnamon Stick - 1.5 in; Bay Leaf - 1 and 1/2; Mace - 2 pinch]; Onion – 14 oz or 400 gm; Garlic – 3 oz or 85 gm; Ginger – 3 oz or 85 gm; Green Chili – 15; Whole Coriander Seeds – 4 tsp; Whole Red Chili – 5; Black Peppercorn – 3 tsp; Cumin Powder – 1.5 tsp; Black Cumin Powder (Shahi Zeera) – 1.5 tsp; Yogurt – 1 lb or 450 gm; Tomato – 1 lb and 1/2 oz or 500 gm; Salt – to taste; Fresh Coriander Leaves (chopped) – 1/2 cup;