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July 13, 2021

 Serves - 4

Spice level - Mild


Items Quantity In Numbers

Goat meat in 2-3 inch


500 g or 650 g if with bones
Shallots 50 g  About 5
Onion fine chopped
250 g
Usually 2 medium sized
Tomato chopped/puree 250 g Usually 2 medium sized

The one curry


2  tbsp total
Fresh Garlic grated/blended 1 tbsp usually 6 cloves
Fresh Ginger grated/blended 1 tbsp 3  inch cubes
Oil 3 tbsp about 3 tbsp

Shredded/fresh unsweetened

coconut (soaked in water)


Use coconut milk if you can't find

fresh coconut

1/4 cup
 30 g
cashew (soaked in water)
1/4 cup
30 g
Fresh Cilantro 

1/4 cup

 5 g


Preparation :

Pre prep needs:

  1. Soak the coconut and cashews for 10 mins in a cup of water.
  2. After 10 mins strain the coconut and cashews and blend into a fine paste using a blender.

The Base:

  1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 50 ml(3 tbsp) oil of your choice. ( we love coconut oil)
  2. Add the shallots and fry them till it changes colour
  3. Add chopped onion and sauté everything turns gold brown
  4. Add the chopped/grated ginger and garlic and sauté for a minute
  5. Add all the tomatoes give it a bit of stir for a minute.

The Masala:

  1. Add 2 tbsp of the THE ONE CURRY Masala
  2. Add 1/2 tbsp salt ( adjust per liking )
  3. If you like it spicy add 1/2 tsp black pepper here or skip if you prefer mild.
  4. Give it a good mix
  5. Add a little bit of water to avoid burning
  6. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  7. Tomato Test: You should now see the tomatoes completely turned soft and mushy

The Main:

  1. Now add all the Goat meat
  2. Give it all a good mix 
  3. Add the coconut cashew paste.
  4. Add water. The quantity of water you add should be in the  same level of the entire mix at this point(about 1 1/4 cup of water) Give it a good mix
  5. Salt and Heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
  6. Add a tiny squeeze of lemon (optional)
  7. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for  45 mins. Give it a couple of stirs in between the 45 mins to make sure the bottom doesn't burn and put the lid back on.
  2. After 45 mins remove the lid and bring to a medium flame let it boil for another 3-5 mins until the entire water content reduces to 60% of its initial level. (It should have turned a thicker and oil should separate out)
  3. Meat & Consistency test: The gravy should not be runny. It should be in the consistency of a table cream. And the meat should easily fall apart. If not boil for a few more minutes till it turns soft.
  4. Add the Cilantro leaves, stir it up and serve.

Enjoy with Rice or Parotta or Naan bread!!


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