There is some small-scale goat farming across the Pacific and goat is a popular curry meat. Its bold flavour holds up well to spicing, and firm green pawpaw adds a pleasant sour sweetness. This curry is mildly spiced, so for those who want an incendiary experience, serve fresh chillies as well.
Recipe from Robert Oliver's book Me'a Kai.
Ingredients
| 3 | Limes |
| 2 ¼ kgs | Goat meat, stewing pieces, substitute lamb or beef (Main) |
| 1 cup | Vegetable oil |
| 1 cup | Black mustard seeds |
| 1 cup | Minced ginger |
| ½ cup | Cumin seeds |
| ½ cup | Coriander seeds, roasted and ground |
| 1 cup | Chaat masala |
| 12 cloves | Garlic, chopped |
| 2 large | Onions, thinly sliced |
| 4 | Chillies, whole |
| 5 cups | Pawpaw, firm and green, peeled and chopped (Main) |
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Directions
- Drizzle the juice of one of the limes over the meat pieces and set aside until needed for cooking.
- Heat the oil and add the mustard seeds. When they are popping, add the ginger. When that is roasted (about four minutes), add the cumin and ground coriander seeds. Cook for about four minutes until the spices smell roasted, then add the hot masala. Pour in a little more oil if needed to keep the mixture wet.
- Add the garlic, onions and chillies and cook until light brown.
- Place the goat pieces in the pan, season with some salt and raise the heat. Brown the goat, then lower the heat again and put a lid on the pot. Cook on a very low heat until the goat is nearly cooked (about 90 minutes).
- Add the pawpaw to the pot and mix to combine. Cook for another 30 minutes or so, until the meat is just starting to fall apart.
- As you serve, squeeze the juice of the two remaining limes over the curry. Serve with coconut basmati rice, quick banana relish and coconut and tamarind chutneys .
