Punjabi Goat Curry

Ingredients:

1 Mishra’s Curry Cube

300g goat meat, cubed

3 onions, sliced

3 tsp garlic, crushed

2 tsp ginger, crushed into a paste

2 cups water

4 tbsp oil or ghee

3 ripe tomatoes, mashed

2 cups yoghurt

8 peppercorns

1 handful chopped coriander leaves

Step one

Pour the oil or ghee into a heavy-based pan and sauté the onion slices until they become slightly brown, then add the garlic and ginger pastes and cook the mixture until fragrant.

Step two

Add the Curry Cube and mix it in well. Stir the mashed tomatoes into the pan and cook until the tomatoes turn pulpy and the oil separates from the masala in the pan. Then add the goat pieces and mix well until all the goat cubes are evenly coated with masala.

Step three

Pour the yoghurt into the pan and stir it in well. Add the peppercorns and cook for 4-5 minutes, then pour in the water and check the seasoning. Add the chopped coriander leaves, stir, then cook the mixture for about 25 minutes to ensure that the goat is tender and thoroughly cooked. Add more chopped coriander leaves for garnish if liked. Serve the curry hot with rice and/or Indian breads.