- 1/4 cup canola oil
- 1/4 cup ground coriander
- 1/4 cup plain yogurt, lightly beaten
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- 2 tablespoons ground cumin
- 2 tablespoons kosher salt
- 1 tablespoon turmeric
- 1 teaspoon hot chile powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon ground Szechuan pepper (see Cook's Note)
- 4 1/2 to 5 pounds lean goat meat, cut into 1- to 1 1/2-inch cubes
For the marinade: Mix the oil, coriander, yogurt, ginger, garlic, cumin, salt, turmeric, chile powder, garam masala and Szechuan pepper in a large bowl. Add the goat meat and toss to coat. Cover and refrigerate for 1 hour or up to 24 hours.
For the curry: In a large pot, heat the canola oil over medium-high heat until the oil begins to smoke. Add the cloves, cardamom, bay leaves and cinnamon sticks and cook until fragrant, 1 minute. Add the red and yellow onions and cook until translucent and the edges are beginning to brown, about 10 minutes. Add the goat and stir to coat. Reduce the heat to low, cover and cook for 30 minutes.
Add the tomatoes and cook until the goat meat is fork-tender and the sauce on the bottom of the pot has thickened slightly, another 30 minutes. Transfer to warmed platter and garnish with chopped cilantro. Serve with basmati rice.
NotesCook's Note: Ground Szechuan pepper can be found at most Asian markets.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.