Forget about the jars, forget about the spice, forget about everything... If only for a minute (or maybe 100 while you prepare, serve and consume). Lets talk about flavour. We're talking simple, full, and extreme flavour. When this local addition, passed down from previous generations, hit The Spice we were extremely excited. It would now be documented for decades to come, giving our valued members a chance to indulge in all the goodness foreeeeverrrrr.
Ginger is the flavour that shines through in this dish, and works wonders with a hint (of heap) of garam masala. The beauty about this dish is the simplicity in the process. With one large pan, a knife and a chopping board, you have all the tools needed (and lets not forget your magnetic spice jars) to put together this delicious meal.
Enough of the blabber... lets get to it!
Ingredients
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1.5kg goat pieces, chopped
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1 x large onion, chopped
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2 x tomatoes, quartered
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500g button mushrooms, halved
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7 garlic cloves, chopped
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2 inches ginger, chopped
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3 tsp garam masala
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3 tsp curry powder
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4 cups beef stock
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Salt (to taste)
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Ground pepper (to taste)
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Fresh chopped red chilli
Method
Place a large pot on the stove and turn to medium-high heat. Add the onion, and fry for one minute. Then the garlic and fry for another few minutes.
Once the onions are soft and translucent, add the beef and fry until browned. Add the mushrooms, tomatoes, ginger, garam masala, salt, and pepper and continue frying for 5-10 minutes.
Submerge contents in stock, and bring to the boil. Once boiling, stir and reduce heat to a simmer.
Place the pot lid on, and allow the curry to simmer for 30-40 minutes. Continue to stir the curry every 10-12 minutes, and add ½ cup water each time as needed (depending on whether you prefer a dry curry, or more sauce).
When the beef is soft and tender, take your curry off the heat.
Serve with rice and fresh chopped chilli.
