fbpx
Saturday, January 23, 2021

Jaffna Goat Curry: a spicy Sunday roast recipe

Reading Time: 4 minutes

Adapted from a Peter Kuruvita recipe, this Jaffna Goat curry is a rather simple spicy Sunday roast curry. And with this, I added yet another spice blend to my collection – Sri Lankan roasted curry powder.

In traditional Sri Lankan cooking, two forms of spice blends are common – the roasted and the unroasted variety. While the former is reserved for rich curries and non-vegetarian dishes, the latter is milder and tends to be used for seafood and vegetarian dishes.

- Advertisement -

The key to a good roasted curry powder is getting your hands on good quality whole spices and then roasting them yourself. The roasting is taken right to the edge without burning, so watch over it diligently.

Jaffna Goat Curry.Indian Link

I read many recipes and articles on how to make both versions and ended up using this roasted curry powder recipe from Youtube chef Menaka at The Culinary Corner; it seemed the most basic and authentic version. As with many traditional spice blends, like garam masala, Sri Lankan roasted curry powder also varies slightly between households.

This Jaffna Goat Curry uses both the roasted and unroasted curry powders, which is liberally used to marinate the meat, along with a few other aromatics and thin coconut milk. Only using the thin, and not the thick, coconut milk means you get a rich, dark curry.

This is an adaptation of the traditional curry (which uses blood and offal). It works just as well without using the offal, instead you can substitute with tomato paste, keeping the recipe simple and easy to make by all.

Jaffna Goat Curry

Ingredients

Jaffna Goat Curry.Indian Link
  • 1 kg goat pieces (approx. 2cm pieces, with bones)
  • 1 tbsp Jaffna unroasted curry powder (recipe given below)
  • 1 tsp roasted cumin powder
  • 5 green cardamoms; crushed
  • ½ tsp fenugreek seeds
  • 1 cinnamon stick
  • ¾ tsp turmeric powder
  • 1 ½ tbsp red chilli powder (adjust to heat preferences)
  • 2 tbsp Sri Lankan roasted curry powder (recipe given below)
  • 2 tbsp tomato paste
  • 200ml thin (or 2nd extract) coconut milk
  • Salt, to season
  • 4-5 shallots; finely sliced
  • 3 garlic cloves; grated
  • 1-inch ginger; grated
  • 3-4 tbsp vegetable oil
  • A few sprigs of curry leaves

Method

In a large pot, add the goat pieces along with the unroasted curry powder, cumin powder, cardamoms, fenugreek seeds, cinnamon, turmeric powder, red chilli powder, roasted curry powder, tomato paste, salt and thin coconut milk. Mix and keep aside for at least 30 minutes.

Heat oil in another vessel (earthenware if you have) and add the curry leaves, shallots, garlic and ginger; sauté till the onions are soft and translucent.

Add the marinated goat pieces, season with salt and mix well to combine. If there is extra marinade in the first pot, add a little water to it and rinse it out into the curry so none of that lovely flavour is lost.

READ ALSO: Sri Lankan delicacy

Jaffna Goat Curry.Indian Link

Add more water to the curry if necessary and cook covered on low heat till the goat pieces are tender and falling off the bone. Stir occasionally and add water if more gravy is required.

Garnish with curry leaves and serve warm.

It is best to make this curry ahead and let it sit for a while to allow the flavours to develop.

Unroasted curry powder

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ½ tbsp fennel seeds

In a grinder, add all the whole spices and grind to a fine powder. Store in an airtight container and use as required.

Jaffna Goat Curry.Indian Link

Sri Lankan roasted curry powder

  • 3 sprigs curry leaves
  • 1 tbsp cumin seeds
  • ½ tbsp fennel seeds
  • 2 tbsp coriander seeds
  • 10 dried chillies
  • ½ tbsp black peppercorns
  • 5 cloves
  • 5 green cardamom
  • 1 stick Ceylon cinnamon (not cassia)
  • 2 dry bay leaves
Jaffna Goat Curry.Indian Link

Method

Roasting the spices has to be done in stages as some of the spices need to be roasted longer than the others. Some versions of this blend also use fenugreek, mustard and pandan leaves.

Add the coriander seeds to a pan and allow to roast on low heat for about a minute and then add the peppercorns, cloves, cardamom, bay leaves and cinnamon. Roast for another 15 seconds and then add the curry leaves. Mix regularly and keep the heat low to avoid burning the spices. Continue to roast for another 30 seconds and then add the chillies. Allow to roast for a minute and finally add the fennel and cumin seeds. Roast for another 15-30 seconds and remove from heat. Allow to cool completely and then grind to a fine powder. Store in an airtight container.

READ ALSO: Refreshing treats to beat the summer heat

- Advertisement -

Related Articles

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Podcasts

Ep8: Indian links in Indigenous Australian poet Ali Cobby Eckermann’s life

0
To celebrate NAIDOC week 2020 (between 8-15 November) I spoke to Yakunytjatjara poet Ali Cobby Eckermann about her time in India where she taught...

Ep 7: In the case of Sushant Singh Rajput

0
  The torrid and high-octane Sushant Singh Rajput case has been fodder for Indian people and press for the last few months. The actor’s tragic...

Ep 6: The Indian LGBTQ+ community in 2020

0
  It’s been two years since the world’s largest democracy repealed the draconian Section 377 which used to allow discrimination against homosexual people. Only this...

Latest News

lilly singh

WATCH: Lilly Singh as Sima Taparia in “Indian Matchbreaking”

0
  Whether we liked it or not, most of us gave into the Sima Taparia craze during lockdown. Within days, we'd all binged on Netflix's...
karl rock

From New Zealand to New Delhi: Meet YouTube’s Karl Rock

0
  When Karl Rock picks up the phone (with a cheerful ‘Namaste!’ no less), his New Zealand accent is apparent. That is, until he bursts...
Buddhist Kung Fu nuns kicking hard at centuries-old taboos

India’s Buddhist Kung Fu nuns

0
  They are the Buddhist Kung Fu nuns of Drukpa lineage, known globally for trekking across the Himalayas to pick up trash, paddling through mountain...
jhansi strawberries

Strawberries to write a new chapter of development in Jhansi

0
  Jhansi which is well-known as the land of valour is all set to write a new chapter and strawberry cultivation would play a pivotal...

WATCH: Aussies try to guess Indian slang

0
  Many new migrants have had to quickly learn the local lingo upon arriving in Australia, picking up the ie's and the o's as part...