Amanda Laird: Indian goat curry with okra

Serves 4

500g goat meat on the bone
1 Tbs oil
1 onion, peeled and sliced
6 cloves garlic, peeled and sliced
5cm piece of ginger, peeled and sliced
2 red chillies, de-seeded if less heat desired
2 tsp cumin seed
2 tsp coriander seed
1 cinnamon stick
2 tsp black mustard seeds
400g tin of tomatoes
2 tsp salt
6 okra, sliced

Raita

1 cup plain unsweetened yoghurt
1/2 cup cucumber, de-seeded and finely diced (peeled if not telegraph)
1 Tbs mint leaves, chopped
1 tsp salt
squeeze of fresh lemon juice

1. Heat oil in a large saucepan and brown meat in batches. Remove, add onion and let it cook for 5 minutes. With a pestle and mortar, smash and grind the garlic, ginger, chillies, cumin seeds and coriander seeds to a rough paste. If using a spice (or coffee) grinder just grind the cumin and coriander. Add the garlic, chilli and ginger to the onions.

2. 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.

3. Add the remaining ingredients and cover with lid, simmer on the stove top for 2 hours. Check seasoning.

4. For the raita, combine all ingredients together.

5. Serve the curry with plenty of boiled rice, Indian pickles, roti and raita.