Sauma's home-style goat curry recipe
INGREDIENTS 1kg goat on the bone
120ml vegetable oil
300g onions, sliced
8 small royal blue potatoes
Whole Spices 1 whole cassia
5 whole cardamom
5 whole cloves
1/2 whole mace
10 whole black peppercorns
20g salt
Paste 25g ginger
4 cloves garlic
20g coriander powder
10g turmeric powder
10g chilli powder
20g Kashmiri chilli
4-5 cups of water as needed
250g tomatoes, diced
50g tomato puree
Garam Masala 5 whole black peppercorns
5 whole cardamoms
1 tsp cumin
5 whole cloves
1/2 whole cassia
1 tsp coriander seeds
Garnish 1 sprig fresh coriander
1 whole red or green chilli
METHOD
Step 1 Heat oil in a heavy based pan.
Step 2 Add whole spices to the oil and sauté for one minute until aromas are released.
Step 3 Add sliced onion and sauté. Turn the heat to medium and let the onions caramelise.
Step 4 Add tomatoes and sauté further until tomatoes are soft.
Step 5 Add ginger and garlic paste and whole ground spices. Sauté on low heat.
Step 6 Add 1 cup of water. Bring to a boil and simmer for 5 - 7 minutes.
Step 7 Add goat and mix thoroughly in the pot, bring to boil and simmer with the lid on.
Step 8 In the meantime, peel potatoes and leave them in a bowl of water.
Step 9 For garam masala, heat the spices on low heat in a pan for 4-5 minutes.
Step 10 Cool and pound in a mortar and pestle to make a fine powder.
Step 11 Once the goat is 75 percent done, approximately 45min, add potatoes and simmer.
Step 12 Add another half cup of water or as needed.
Step 13 Simmer until goat is cooked and tender.
To Serve
Step 14 Rest for 45 minutes before serving.
Step 15 Serve with basmati rice and naan, garnished with sliced chilli and coriander leaves.
Brick Lane Curry Night | SAUMA
As part of Plateful Perth, you can catch Chef Gurps Bagga in his element at Sauma's Brick Lane Curry Night — every Thursday in August. Joined by Scott O'Sullivan, he's serving up a fiery new menu inspired by London's legendary curry strip, packed with bold, British-Indian flavour.
Bookings essential. Reserve your spot here.
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