INGREDIENTS:
- 1 tablespoon canola oil
- One 3-inch piece fresh ginger, peeled and grated
- 6 garlic cloves, chopped
- 1 lemongrass stalk, trimmed and chopped
- 2 medium red onions, sliced
- 1 tablespoon ground turmeric
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 2 tablespoons garam masala
- 1 teaspoon cayenne pepper
- 1 tablespoon ground fennel
- 2 teaspoons salt
- 1 serrano pepper, seeded and chopped
- 2 pounds goat or lamb meat, cut into bite-size pieces
- One 28-ounce can chopped tomatoes
- 2 bay leaves
- 2 cups coconut milk
- 1 cup cilantro, measured then roughly chopped
- Cooked white rice for serving
INSTRUCTIONS:
- Heat the canola oil in a large pot over medium-high heat. Add the garlic, ginger, and lemongrass and cook for 3 minutes, until fragrant. Add the red onion and cook until the onion just starts to brown, about 5 minutes more.
- Mix in the turmeric, coriander, cumin, garam masala, cayenne, salt, and serrano pepper. Then add the goat meat and cook for 5 minutes, stirring occasionally to brown. Stir in the tomatoes and bay leaves. Reduce the heat to low, cover, and simmer for 15 minutes. Add the coconut milk and simmer for another 15 minutes, uncovered, until slightly thickened. Stir in the cilantro.
- Serve the flavorful curry over cooked white rice.
Here are some variations you can try for this curry recipe:
- VEGETARIAN OPTION: Instead of goat or lamb meat, use a combination of vegetables such as potatoes, carrots, peas, and cauliflower. You can also add tofu or tempeh for added protein.
- SEAFOOD TWIST: Replace the meat with your choice of seafood, such as shrimp, fish, or squid. Adjust the cooking time accordingly, as seafood cooks faster than meat.
- SPINACH AND PANEER: Add a twist by including spinach and paneer (Indian cheese cubes) to the curry for a delightful vegetarian version.
- COCONUT VARIETY: Swap the regular coconut milk with light coconut milk or coconut cream for a richer and creamier flavor. You can also use different types of coconut milk based on your preference.
- EXTRA VEGETABLES: Feel free to include more vegetables like bell peppers, zucchini, or green beans to make the curry even more colorful and nutritious.
- ADJUSTING SPICE LEVEL: If you prefer milder or spicier flavors, adjust the amount of cayenne pepper or use a different type of chili to suit your taste.
- HERB INFUSION: Add fresh herbs like cilantro, basil, or mint to the curry just before serving for a burst of fresh flavor.
- GARNISH OPTIONS: Experiment with different garnishes like chopped peanuts, toasted coconut flakes, or a drizzle of lime juice for a unique touch.
- THICKENING: If you prefer a thicker sauce, you can add a tablespoon of yogurt or cream at the end of cooking, stirring it in just before serving.
- SERVING SUGGESTIONS: Serve the curry with various accompaniments, such as naan bread, rice pilaf, or roti. You can also offer condiments like chutneys, pickles, or yogurt on the side.
- NUTTY TEXTURE: Enhance the texture and flavor by adding a handful of toasted nuts like cashews or almonds to the curry. They can be added towards the end of cooking for a satisfying crunch.
- FRUITY SWEETNESS: For a touch of sweetness and unique flavor, consider adding diced pineapple, mango, or raisins to the curry. The sweetness will balance the spices beautifully.
