This is one of classic and authentic curry dish that my mother used to make. It’s my all time absolute favourite curry dish. It’s a comfort food that goes very well with bowl of steam rice.
Normally we make it this curry with buffalo meat. Buffalo meat is the staple of newari cuisine. I love buffalo meat. It’s hard to get buff here so I substituted with goat meat.
I went to market last Saturday. I bought goat leg on skin. I love meat on bone and with skin. It is the best way to cook meat as it keeps meat moist, juicy and gives lots of texture. The slow cooked or braised meat on skin and bone is so good. The skin gets gelatinous and sticky and the marrow in the bone gives natural oilyness. I know here people don’t like their meat on bone and/or skin but you should try it, it’s just delicious. In Nepal, we chomp down every part of animal even offals. I have to admit that I love offal dish called Vutan. It’s definitely an acquired taste but if done right (like cleaning and poaching and frying) it’s so tasty. You can find these authentic dishes at local nepali restaurants.
I have to admit I love grocery shopping. It will sound crazy to you but when I see and buy all these great produce, I get excited with all these great ideas in my head of what I’m going to cook out of these produce. I go gaga for fresh herbs, green vegetables and I absolutely love tomato.
So when I bought this goat leg, I thought I will make a beautiful curry. Since it’s freezing here in Australia, this curry will warm your body and soul. The radish and potato soaks up the meatiness of goat and takes it to new height.
Here’s the recipe. Use pressure cooker to reduce cook time in half. If not, use thick based pot to slow cook for an hour.
Radish can be substituted with turnips or zucchini if you are not big fan of cooked radish.
Ingredients ( Serves 8)
1 kilo of meat (goat leg cut into chunky curry sized pieces)
2 medium sized potatoes (cut into cubes)
1 regular sized daikon Radish (cut into cubes)
1 stick of cinnamon
2 bay leaves
1 tablespoon of garlic paste
1 tablespoon of ginger paste
1/2 teaspoon turmeric powder
2 teaspoon cumin powder
1/2 tablespoon coriander powder
1 teaspoon of chilli powder
1 teaspoon garam masala (I used BMC meat masala that mom sent from Nepal)
2 tablespoon of oil
Handful of chopped fresh coriander
Salt to taste
Put the cooker on heat and add oil. When oil is hot, sauté onion until golden brown. Add goat meat and fry to seal and brown the meat. Add potatoes and the spices, except for garam masala. Let the spice cook for few minutes. Add 500 ml of water or stock and cook it for 30 minutes until meat is tender. Add daikon radish and garam masala and cook it for another 10 minutes. It’s cooked when meat’s falling off the bone and the skin is sticky and gelatinous.
Garnish with coriander and serve hot with steamed rice.