Madras Goat Curry

1. 1

   In a heavy-bottomed dutch oven heat 2 tbsp oil over medium-high heat. Add the stew meat in batches, making sure not to crowd the pan, turning until browned on all sides. After each batch remove to a waiting plate and continue until all the meat has been browned.

2. 2

   Add the remaining 1 tbsp oil and saute the onions until soft and translucent, scraping up any browned bits that are stuck to the bottom of the pan.

3. 3

   Add the stew meat back into the pot, followed by the tomatoes and coconut milk. Add the 3 tbsp Madras curry paste (4 tbsp if you prefer a stronger curry flavor), the chopped fresh cilantro, and salt & red pepper flakes to taste. Stir well to combine.

4. 4

   Bring curry to a boil, reduce heat to low, cover, and cook 45 minutes - 1 hour, until the meat is tender. Taste halfway through and adjust seasonings.

5. 5

   Serve hot on a bed of rice or with pita bread to mop up the curry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.