Goat Curry with Five Whole Spices

Ingredients

• 1.5 lbs goat meat
• 1.5 cups thinly slices onion, preferably red onion
• 1 tbsp ginger+garlic paste
• 1 cup tomato
• 1.5 tbsp coriander powder
• 1.5 tsp whole peppercorn, coarsely crushed
• 1 stick cinnamon
• 2 bay leaves
• 2 whole black cardamom
• 1 tsp cumin seeds
• 2 tbsp oil
• Salt

Directions

1. Warm the oil in a heavy-bottomed pan, then add all the whole spices. When they start to smell toasty and aromatic, stir in the ginger garlic paste and sliced onion. Cook, stirring now and then, until the onions soften, turn translucent and take on a pale golden-brown color.
2. Add the meat to the pan. Continue cooking until the pieces darken. The onions and meat will release plenty of liquid, so keep the heat at medium low and stir occasionally while it cooks until the meat is halfway done.
3. Stir in the salt, coriander powder and tomato. Add turmeric at this stage if you want to use it.
4. Mix everything well, then cover the pan. Simmer for about 25-30 minutes, until the meat is fully cooked. If you prefer, you can pressure cook it at this point instead.
5. When the meat is cooked through, take the pan off the heat. This curry should be close to dry, so if there is extra liquid remaining, cook it down before serving.
6. Serve with steamed rice, any bread, couscous or quinoa.