Recipe by Romy Gil.
Rich goat curry (serves 4)
500g boneless goat meat, diced
4 tsp rapeseed oil
4 red onions, peeled and each cut into 4 pieces
4 tomatoes, finely chopped
500ml hot water (add more if required)
4 potatoes, boiled, cooled and chopped into large pieces
1 tsp dried pomegranate seeds
A bunch of coriander leaves, chopped
For the marinade
100g natural yoghurt
2 tsp fresh ginger, grated
2 tsp garlic, grated
½ tsp turmeric powder
4 tsp tomato puree
1 tsp garam masala
4 tsp red Kashmiri chilli paste
Salt, to taste
1 First, make the marinade. Whisk the yoghurt, ginger and garlic, then add the turmeric, tomato puree, garam masala, red chilli paste and a pinch of salt. Mix well, add the goat meat, ensuring it is thoroughly coated, then set aside. Leave, covered, to marinate for at least an hour.
2 Heat the oil in a pan. Add the big chunks of onion and fry for 5-6 minutes on a high heat, until golden brown. Add the tomatoes and cook for another couple of minutes.
3 Add the marinated meat and turn the heat up high. Keep stirring until the mixture is dry – this will take around 8-10 minutes.
4 Add the water and cook on a low heat, covering the pan with a lid, for 30 minutes. Add the cooked potatoes and pomegranate seeds. Cook for a further 30 minutes until the meat is cooked, but keep stirring occasionally. Garnish with the fresh coriander, and serve.
To make 20 puri (flatbreads), sift 400g of plain flour into a bowl. Add a pinch of salt and 4 teaspoons of vegetable oil and then mix in using your fingers. Gently add about 100ml water while kneading to a firm dough. The dough should be elastic, not sticky. Cover with a damp cloth and let it rest for 30 minutes. Then divide the dough into 20 equal balls and roll these out thinly on an oiled or lightly floured surface. Heat some more vegetable oil in a deep wok or frying pan until smoking hot (180C/350F). Slide in one puri at a time, quickly turn and cook for 30 seconds. Remove from the oil and let it drain on kitchen roll. Repeat the same process until all the puris have been fried.
To make a radish salad with green chilli and fresh coriander to accompany this dish, combine 2 bunches radishes, washed and halved, 1 green chilli, finely chopped (optional), 3 tsp coriander, chopped, 2 tsp balsamic vinegar, ½ tsp brown sugar (optional) and a pinch of salt.
As printed in The Guardian online. Romy Gill is head chef and owner of Romy’s Kitchen, based in Gloucestershire.