Ingredients
500 g Goat shank (sliced or knuckle)
50 g Butter or Ghee
62.5 ml or ¼ Cup oil
3 medium Onions, diced
15 g fresh Ginger, grated
3 sprigs fresh Curry Leaves, extra as optional garnish
30 ml or 2 Tbsp Robertsons Barbecue Spice
15 ml or 1 Tbsp garlic flakes
15 ml or 1 Tbsp Turmeric
5 ml or 1 Tsp Cumin
5 ml or 1 Tsp Coriander
30 ml or 2 Tbsp Curry Powder
4 x Cardamom Pods
2.5 ml or ½ Tsp Cinnamon
800 g or 2 tins chopped Tomato
30 ml or 2 Tbsp Lemon Juice
10 ml or 2 Tsp Brown Sugar
500 ml or 2 cups Lamb or Beef stock
Salt & Pepper to taste
Method
Season the goat liberally with Barbeque Spice.
Seal and brown the meat in the oil in a large pot on a medium heat, and then transfer them into a roasting tray, set aside.
Using the oil in the same large pot on a medium heat, add the butter or ghee, diced onion and curry leaves.
Sauté until the onion starts to soften and become translucent.
Add the fresh ginger and sauté for a further 2 minutes.
Add the turmeric, cumin, coriander, curry powder, cinnamon and cardamom pods (crack the cardamom pods open with the back of a knife to get the full flavour) to the onion, ginger & curry leaf mixture –- sauté until you start to smell the spices toasting and developing in flavour.
Deglaze the pot with the stock.
Add the chopped tomatoes and brown sugar and mix through thoroughly.
Add the goat back into the pot and simmer on a low heat, stirring occasionally, for 1 ½ hours with the lid off.
Add the lemon juice, season and simmer for a final 30 minutes.
Sprinkle generously with fresh coriander and serve with steamed jasmine rice.
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