This goat and potato curry (aloo gosht, மட்டன் உருளைக்கிழங்கு குழம்பு) can be had as a side dish for rice / any indian breakfast item like dosa, idli or roti.
Usual Indian spices – Cardamon, cloves, cinnamon, anise seeds
Garlic – chopped. This garlic is for seasoning.
Mint leaves – To clean mint leaves, wash under pipe and then soak in water (preferably in a white vessel) for a few minutes till all the fine sand particles settle to the bottom of the water. Repeat till there is no sand at the bottom of the vessel. The same can be done for cilantro and curry leaves.
Ginger – peeled and washed.
Garlic – peeled and washed. This garlic is for making paste.
Coriander leaves (cilantro) – washed and chopped.
Mutton pieces – Sprinkle turmeric powder lavishly on the pieces and mix and keep well for 10 minutes. Then wash with water. This will remove raw meat smell. Another method to wash red meat is to wash it in water that has been used to wash rice. This will also remove raw meat smell.
Onions – finely chopped
Tomatoes – chopped.
Potatoes – peeled (optional) and washed.
Blend ginger, garlic, cilantro leaves and mint leaves.
Blend shredded coconut. Since we are blending, if you cannot shred coconut, it is fine. Simply grind coconut pieces.
Heat oil and fry the spices one by one – fennel seeds, cumin seeds, cinnamon, star anise seeds, garlic slices, curry leaves
Add chopped onions and fry.
Add the ginger, garlic and mint paste.
Add tomatoes and potatoes.
Add the washed goat pieces and stir fry for a few minutes in medium heat. Water will ooze out of the meat and that is enough to keep the meat from getting burnt / sticking to the vessel.
Then add hot / warm water and mix. Bring everything to a boil. Adding tap water / cold water will make the meat rough and rubbery.
If using pressure cooker, cover and cook for at least 5 whistles.
Add coconut paste and allow to simmer for 5 minutes.