Goat Korma

5 Tablespoon olive oil
3 Tablespoon ground Coriander
One and a half teaspoons hot Fresh ground Chilli into a powder
powder
6 teaspoon ground Turmeric
6 Cinnamon sticks into blender then finish grinding with Mortar &
Pestle
9 green Cardamom pods, lightly toasted & crushed
5 Cloves garlic, finely chopped (note we use maybe too much
garlic)
4 medium Onions diced
4 Tablespoon fresh Ginger, finely chopped
2.5 kg boneless goats shoulder and assorted meat, de fatted cut into
cubes
400 ml boiling water
2 Chicken stock cubes
3 and a bit teaspoons freshly ground black pepper
3 Tablespoons of Lite Coconut cream
Salt & pepper to taste
6 Tomatoes, roughly chopped
a bit of cream
4 Tablespoons fresh Coriander, chopped
squeeze a fresh lime (or use bottled juice) over goat meat
prior to cooking
add more lime juice as cooking
Stir in SLOWLY cup of yoghurt
Naan bread and Basmati rice to serve


Cook on the Lowest setting for 3 to 5 hours.
Add the tomatoes and cream, stir and increase to High heat setting for
a few minutes to bring back up to heat.
Add the chopped Coriander and stir. Serve the Lamb Korma with lightly
toasted Naan Bread and Basmati Rice.

This is a modified recipe from an old lamb Korma recipe I had saved
off the web but cant locate the original resource
But tastes great just had the result for a bit of lunch

If your short of goats ( at the moment heaps of the things here)
Lamb or beef may be worth a try
If using beef a dash of red wine (not too much)
adds a slightly different taste if Bananas are cheap add a
bit of cut up banana and some green apple
to the beef version and some additional curry paste or powder
and potatoes and and just a few drops of pineapple juice .

Still experimenting with that one (think I need tumeric or something
else to add to it )
Seems to always taste better if aged for a couple of days ?