Goat Cashew Curry

Nutrition

Total Calories: 1365; 4 Servings

Calories per serving: 341

Ingredients

• 2 tsp Salt
• 1 tsp Pepper
• 4 tbsp Lemon Juice
• 1 lb Goat
• 2 tbsp Ghee
• Julienne Ginger
• 2 tsp Kashmiri Red Chili Powder
• 1 tsp Cumin Seeds
• 1 tsp Coriander Seeds
• 3 Cardamom
• 3 Cloves
• ¼ cup Cashews
• 1 Black Cardamom
• 1 stick of Cinnamon or 1 tsp Cinnamon Powder
• 2 cup Red Onion or 1 Red Onion
• 2 cup Tomatoes or 4 Tomatoes (Same as onion)
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder
• 1 tbsp Honey

Garnish:

• Fenugreek Leaves
• Garam Masala

Preparation

1. Wash the goat pieces and place them in a bowl.
2. Add salt, pepper and lemon juice.
3. Mix and set aside for at least at least 1 hour.
4. In a pan, add ghee on medium heat.
5. Add julienne ginger and Kashmiri red chili powder.
6. Add goat and fry for five minutes.
7. Take out the goat and pour oil in the pan as needed.
8. Add cumin, coriander, cardamom, cloves, cinnamon and black cardamom.
9. Add onion until translucent.
10. Add tomatoes, turmeric and cashews.
11. Cook until tomatoes are pulpy. Add water as needed.
12. Turn off the flame and let it cool.
13. Add the mixture to a blender and blend.
14. Add oil on a medium flame.
15. Add the blended mixture to the pan.
16. Add goat and let it simmer for fifteen on medium and for fifteen minutes on low. Stir every five minutes to ensure that it is not sticking to the bottom.
17. Add water if the curry is too thick or sticking to the bottom.
18. Add honey and salt to taste.
19. Add garam masala and fenugreek leaves and serve.

Required Kitchenware

For this recipe you will need a food processor, e.g. the Blendtec Original Classic