Ingredients
2 tablespoons fennel seeds
10 cloves garlic, peeled
100 grams ginger
5 tablespoons vegetable oil
1 brown onion, peeled and finely sliced
2 cinnamon quills
10 grams curry leaves
2 tablespoons chilli powder
1 kg goat shoulder, cut into 1 inch cubes
500 ml water
250 ml coconut creamsalt
1 teaspoon castor sugar
1 lemon, juiced
Method
In a mortar and pestle, pound the fennel seeds, peeled garlic and ginger to a paste. Heat the vegetable oil in a saucepan and when hot, add the onions, cinnamon quills, curry leaves, chilli powder and then fennel, garlic and ginger paste. Cook gently for five minutes.
Stir in the goat and then increase the heat and fry for five minutes. Add the water and simmer for 30 to 40 minutes on a low heat. Add the coconut milk, salt, sugar and lemon juice and continue to cook over a low heat until it is almost dry.
Serve with steamed rice.
