Pudina Ghosht: Goat meat in Mint curry!

Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats.

Ingredients:

• 2 lbs goat meat pieces on bone
• 1 large red onion, sliced
• 4-5 large cloves of garlic, chopped
• 1.5 inch ginger chopped
• 3-4 thai chilies chopped
• 1 packed cup of fresh mint leaves
• 3/4 cup of fresh cilantro (coriander leaves)
• 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor)
• 1/2 cup thick yogurt
• 1/4 teaspoon turmeric powder
• salt to taste
• 1 teaspoon sugar
• 1/2 teaspoon garam masala
• 2 bay leaves
• 3-4 cloves
• 3-4 green cardamoms
• 1 inch piece of cinnamon
• 1 teaspoon cumin seeds
• juice of half a lime
• 2 tablespoons of mustard oil

Directions

1. Heat a large saucepan or pressure cooker on medium heat.
2. Add a tablespoon of mustard oil and let it heat up to smoking point. Reduce heat
3. Temper with cumin seed and let them sizzle.
4. Now add the chopped garlic, ginger and green chilies and saute for 2-3 minutes.
5. Add the chopped mint and cilantro and switch off the heat. Let the leaves wilt a little in the heat.
6. Take out and grind the mixture to a smooth paste.
7. In the same pan, heat the other tablespoon of oil to again smoking point.
8. Add the whole spices- bay leaves, cloves, cinnamon, cardamoms and saute till their aroma is released about 2-3 minutes.
9. Add the sliced onions with a pinch of salt and let it cook till they brown slightly.
10. Add the washed pieces of goat meat with turmeric and saute on high to brown the meat a little bit.
11. Add the green paste and continue to saute meat.
12. Reduce heat and add the yogurt, salt, black pepper and mix well.
13. Cover and cook on low medium flame till meat is done. Add some water if the curry is drying up.
14. If using a pressure cooker, cook on high till steam builds then lower heat and cook for 10 minutes.
15. Open the lid, sprinkle some sugar, garam masala and lime juice.
16. Taste to balance the flavors
17. Serve hot with gluten free naan or flavored rice(pilaf)