Traditional Indian Goat curry has been infused with Canadian Ingredients like sage and cranberries to create an Indo-Canadian Fusion recipe.
Why I love this recipe
This was my first attempt at creating a fusion recipe merging Indian cuisine with Canadian ingredients and it was a success.
ingredients
directions
You can also make this in a slow cooker. Saute all ingredients and put them to cook. Goat meat taste the best when its slow cooked.
In a big saucepan or pressure cooker, heat oil to medium heat.
Temper with whole spices -cinnamon, cardamom, bay leaf, cloves and peppercorns.
Saute them till they give out a nice aroma.
Add in the sliced onions and saute till brown.
Stir in the ginger, chilies and garlic and saute for few more mins.
Chopped tomatoes go next and saute till they get mushy.
Now add the meat pieces and saute on high heat till they brown slightly.
Throw in the sage and rosemary leaves and cranberries.
Flavor with salt, sugar and garam masala.
Add in the water according to the amount of gravy desired. I wanted a semi dry curry so just added 3/4th cup water. You can add more or less according to your preference.
If you are cooking the meat in a saucepan, you would have to add more water and cook for almost an hour till the meat is tender.
I prefer to use the pressure cooker as it cooks the meat faster . Put on the lid and cook on medium for 10 min and then lower heat and cook for another 15 mins.
Open the pressure cooker after the steam dissipates.
Serve the “goat curry with sage and cranberries” hot with your favourite bread or rice.