Pala Goat Curry and House Spice Blend

Yield: Serves 4

This recipe was originally published in the award-winning cookbook My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay (Figure 1 Publishing, 2023). Reprinted here with permission.

You can purchase My Thali: A Simple Indian Kitchen here

Pala Goat Curry

Ingredients:

• 2 lbs bone-in stewing goat meat
• 20 curry leaves
• 12 Indian or small shallots, finely chopped
• 12 cloves garlic, crushed
• 6 Indian or Thai green chiles, halved lengthwise
• 1 (2-inch) piece ginger, crushed
• 3 Tbsp House Spice Blend, recipe follows
• 1 Tbsp salt, plus extra to taste
• ½ cup plain yogurt
• 1 Tbsp coconut oil
• 1 tsp black mustard seeds
• ½ tsp ground turmeric
• 2 tomatoes, coarsely chopped
• 2 Tbsp white wine vinegar or coconut vinegar

Method:

1. In a large bowl, combine goat meat, curry leaves, shallots, garlic, chiles, ginger, spice blend, salt, and yogurt. Mix well. Cover and leave to marinate in the fridge for at least 6 hours and up to 1 day.
2. Add goat with its marinade to a heavy-bottomed saucepan. Add enough water to cover and bring to a boil. Reduce heat to medium-low and cover. Gently simmer for 1 hour, stirring occasionally, until meat is falling off the bone tender. (Add more water if it dries out.)
3. With measured spices nearby, heat oil in a medium frying pan over medium-high heat, until oil is shimmering. (To test the heat, add a couple of mustard seeds. If they start to sizzle, the oil is ready.) Reduce heat to medium, add mustard seeds, and crackle them for just a few seconds until popping subsides, taking care they don’t burn. Remove pan from heat and stir in turmeric. Add tomatoes with a pinch of salt. Return pan to medium heat and cook for 2 minutes. Pour this mixture over the goat curry, then add vinegar and mix well.
4. Serve with parathas and ginger pachadi (if using).

MAKE IT QUICK! The pressure cooker is an essential piece of kitchen equipment in every Indian household and can save you significant prep and cook time. If you’d like to cook the curry in a pressure cooker, follow the manufacturer’s instructions for suggested cooking time.

House Spice Blend

Ingredients:

• 15 cloves
• 15 green cardamom pods
• 10 dried red chiles, snapped in half
• 2 star anise
• ½ cinnamon stick
• ½ cup coriander seeds
• 2 Tbsp fennel seeds
• 1 Tbsp black peppercorns
• 1 ½ tsp ground turmeric

Method:

1. In a frying pan over medium heat, dry-roast all spices except turmeric for 2 minutes, until toasty, crispy, and fragrant. Set aside to cool.
2. Using a spice mill, small food processor, or mortar and pestle, grind into a fine powder. Stir in turmeric.
3. Store unused spice blend in an airtight container in a dark place for up to a week. After that, it starts to lose its perfume.