- 500g goat rib or shin, cut into equal chunks
- 350g of bone marrow
- 1 red onion (120g) chopped
- 20 curry leaves
- 6 large cloves garlic
- 50 g ginger
- 4 tsp ghee
- 10 cloves, 5 cardamon seeds and 1 tsp cumin pounded
- 1 cinnamon quill
- 1 cup coconut water (fresh coconut is best, but a good pack will do)
- 400ml coconut milk
- 400ml coconut cream
- 30g jaggery (can substitute with palm sugar)
- 2 tsp salt
- 4 tbsp roasted curry powder
- 2 tbsp roasted chilli powder
- 5 tbsp turmeric powder
- In a deep pot, melt 2 teaspoons of ghee and get it hot. Brown the goat meat in batches, getting some good caramelisation until the fat is released into the ghee. Set meat aside.
- To the same pot, add 2 teaspoons of ghee and melt. When hot, add the onions and start to cook down. When the onions start to wilt, add the curry leaves, garlic and ginger, then the spices. Fry for a minute, then add the coconut water. Cook down.
- Add in the bone marrow and meat, then mix in the curry powder, chilli and turmeric powders. Combine well. Add in the coconut milk and allow to cook in the stock pot for 1 hour on a medium to low flame.
- Add in the coconut cream and cook for a further 1.5 hours or until the goat meat is tender. Make sure you stir it from time to time to ensure no sticking on the bottom of the pot.
- Once the curry has cooked through, remove from the heat and add in the jaggery – allow it to melt into the meat and gravy – stir to make sure the jaggery is fully incorporated.
- Serve with hot basmati rice and roti.
- 520g bread flour
- 20g sugar
- Pinch salt
- 30g ghee
- 300ml water
- Extra Virgin Olive Oil
- Container filled with oil
- In a stand mixer, add in all the ingredients and mix with a dough hook until all combined and coming off the sides.
- Roll into 120g balls and cover with the oil. Leave to rest while the curry cooks.
- When ready to cook, roll out the roti and fry in a tsp of ghee until cooked through and golden in colour.