Blackened curried goat with potatoes

Step 1

Marinade the meat with the yoghurt, the aromatics, 2 tablespoons of mustard oil and the spices with the exception of black pepper, chili powder and whole spices.

Step 2

In a Dutch oven, heat 2 tablespoons of ghee or 5 tablespoons of mustard oil and temper it with the whole spices. Once the spices have lightly browned and the oil is fragrant, throw in the onion. Sweat the onion on high heat till it is translucent and add in the marinated mutton. On low to medium heat, cook it for about 40 minutes or till onion is caramelized, the meat has turned dark and most of the fat from the meat is rendered. Stir often and deglaze the bottom now and again with a splash of water as this gravy tends to stick to the bottom towards the end. In between add the chili powder. At the end of 40 minutes or so, sprinkle the freshly cracked pepper powder, toss in the potatoes and mix everything up.

Step 3

Pour in hot water till everything is submerged ¾ of the way. Cover the pot and cook on low heat till potatoes are cooked through. Pull out the potatoes and continue cooking till the meat is tender and falling off the bone. Add water if the gravy dries up.

Step 4

When the meat is done to the right point, return the potatoes and mix everything up with a gentle hand.

Step 5

Serve warm with rice or naan/roti.