Yogurt Coriander Goat Curry

Yogurt Coriander Goat Curry

Serves 4

650g Goat meat cut into pieces

Marinade
250g low fat yogurt
3 cloves garlic crushed
1 tbs fresh ginger crushed
1 tsp turmeric powder
1/2 tbs kashmiri chilli powder
1 tsp cumin
1 tsp coriander powder
1 red chilli sliced
1/2 tbs salt
1/2 tbs cracked pepper

1. Place all the above ingredients into a blender and blend until all mixed.

2. Place marinade into a bowl, add goat pieces and mix well. Cover bowl with cling wrap and refrigerate for 3 hours. ( over night for better results).

SAUCE/ GRAVY
250g low fat yogurt
3 cloves garlic crushed
1 tbs fresh ginger crushed
1 tsp turmeric powder
1/2 tbs kashmiri chilli powder
1 tsp cumin
1 tsp coriander powder
1 red chilli sliced
1/2 tbs salt
1/2 tbs cracked pepper

Nuts & Bolts

1. In a heavy base pot with lid, on medium heat add ghee and onions cook for 5 minutes or until onions are soft.

2. Add garlic and ginger, cook for 2 minutes. Add tomato paste, cook for 1 minute.

3. Add cumin, coriander, garam masala and turmeric, cook for 1 minute. Add kashmiri chilli, mix well, cook for 1 minute. Add chopped tomatoes, cook for 8-10 minutes. Add fresh coriander cook for a further 3 minutes.

4. Remove pot from heat. Cool mixture slightly, place into food blender and blend mixture into a smooth paste.

5. Return mixture to pot. Add marinated goat, mix well. Turn heat to low and place lid on pot. Cook for 1 1/2 hours or until goat is tender. ( If mixture become to thick, just add a small amount of water.

Season to taste if required.

Calories per serving : 417