Goat Karahi

5.0 – 1 reviews •

Ingredients

4 cloves garlic
1 ounce fresh ginger, peeled, plus 4 ounces fresh ginger, thinly sliced, plus more for garnish
6 tablespoons olive or vegetable oil
2 medium onions, sliced thin
2 pounds bone-in goat meat (leg preferred), cut into 1 1/2-inch cubes
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons ground turmeric
2 Roma tomatoes, diced
1 bunch fresh cilantro, chopped, plus more for garnish
1 serrano or habanero pepper, optional
Naan, for serving

To prepare the garlic-ginger paste, blend the garlic and peeled ginger with 1 ounce water in a food processor.
Heat 2 tablespoons oil in a deep sauté pan or wok on medium heat. Add the onions, then immediately add the goat, cayenne, coriander, cumin, salt, turmeric and 2 tablespoons garlic-ginger paste. Add two liters of water and cover the pan with a lid. Let cook on medium heat until the meat is tender and cooked through, about 2 hours. Add the remaining 4 tablespoons oil, tomatoes, cilantro, sliced ginger and pepper, if using. Cover and cook until the tomatoes are cooked and juicy, 5 more minutes.
If desired, garnish with chopped cilantro and sliced ginger. Serve with naan.