Indian goat curry with okra

Babiche Martens

Ingredients

1	Onion, peeled and sliced
1 Tbsp	Oil
500 g	Goat meat, on the bone (Main)
6 cloves	Garlic, peeled and sliced
1 piece	Ginger, 5cm, peeled and sliced
2	Red chillies, de-seeded if less heat desired
2 tsp	Coriander seeds
1 stalk	Cinnamon
2 tsp	Cumin seeds
2 tsp	Black mustard seeds
1 can	Tomato, 400g
2 tsp	Salt
6	Okra, sliced

Raita

½ cup	Cucumbers, de-seeded and finely diced (peeled if not telegraph)
1 cup	Plain unsweetened yoghurt
1 Tbsp	Mint leaves, chopped
1 squeeze	Lemon, juice
1 tsp	Salt

Directions

1. Heat oil in a large saucepan and brown meat in batches. Remove, add onion and let it cook for 5 minutes.
2. With a pestle and mortar, smash and grind the garlic, ginger, chillies, cumin seeds and coriander seeds to a rough paste.
3. If using a spice (or coffee) grinder just grind the cumin and coriander. Add the garlic, chilli and ginger to the onions.
4. Add the mustard seeds to the onions and when they begin to pop, add the ground mixture, stir for a few minutes then add the meat.
5. Add the remaining ingredients and cover with lid, simmer on the stove top for 2 hours. Check seasoning.
6. For the raita, combine all ingredients together.
7. Serve the curry with plenty of boiled rice, Indian pickles, roti and raita.