Jaffna goat curry

Jaffna goat curry

By
From
My Feast
Serves
6
Photographer
Chris Chen

Jaffna and goat go hand in hand. Goat is a staple in the diet of this region in the north of Sri Lanka. Choose a cut of goat which is low in fat but with the bones in so that the sauce sticks to every morsel. This dish was finished with the liver and heart of the goat that we butchered in the village, but it works just as well without the addition of the offal; you can substitute it with tomato paste. You can also replace the goat with lamb.

Ingredients

Quantity Ingredient
400g goat, preferably chump chops with bones
1 litre water
100g onion, diced
1 sprig curry leaves, leaves picked
cinnamon
garlic
ginger
10cm pandan leaf
10cm lemongrass
7 cardamom pod, cracked
2 teaspoons tomato paste
2 teaspoons ground coriander, toasted
1 teaspoon dark roasted curry powder
1 teaspoon jaffna curry powder
1 teaspoon ground cumin, toasted
1/2 teaspoon fenugreek seeds, lightly toasted
1/2 teaspoon red chilli powder
1/2 teaspoon ground turmeric
1/2 lime, juiced

Method

  1. Chop the goat into 2 cm pieces with the bone in. Place all of the ingredients in a heavy-based saucepan and bring to the boil, then reduce the heat to a simmer and cook for 25 minutes or until the gravy thickens and the goat is tender.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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