Punjabi Tomato Goat Curry

This goat curry is aromatic with warming flavours of
cumin, cardamom, turmeric, guntoor chilli and garam masala.
What I need is a warm garlic naan to mop up the glorious sauce.

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Having spent my formative years in Malaysia, the aromatic flavours of good curries have and will always be close to my heart. I love the spice and peppery aromas of South Indian style curries which are plentiful around the streets of Kuala Lumpur.

The folks at The Spice Tailor have kindly sent me samples of Anjum Anand’s best-selling curry sauces and I am delighted to share this meat curry recipe with you.

Anjum Anand is a British Indian food writer and TV presenter of Indian cuisine. She grew up in London but has also lived and studied in Geneva, Paris and Madrid. Anjum is Hindu and speaks French, Spanish and holds a degree in European business administration. She has worked in kitchens of hotel restaurants in New York, New Delhi and Los Angeles.

Punjabi Tomato Goat Curry, by Anjum Anand

Curry sauces from The Spice Tailor

The Spice Tailor range of curry sauces is versatile as one can use either chicken, lamb, pork, duck, fish, prawns or a variety of vegetables.

Punjabi tomato curry paste by Anjum Anand

Korma curry, Mangalore herb curry, tikka masala, rogan josh, keralan coconut curry, spiced spinach and southern pepper complement the Punjabi tomato curry I am cooking for you today.

Fresh goat meat

I have chosen to pair goat meat with the Punjabi tomato curry sauce because it is best in slow-cooked stews and soups. The meat becomes beautifully tender after simmering for a couple of hours in your cast iron pot.

Also, goat meat is readily available in selected Woolworths supermarkets around Sydney and is usually chopped up into stewing pieces.

Goat meat is widely eaten by 70% of the world’s population and represents about 6% of red meat consumption worldwide.

The spice mix ~ Punjabi tomato curry

The separate spice mix sachet in the Punjabi tomato curry sauce contains a bay leaf, dried guntoor red chilli, black peppercorns, black cardamom, cinnamon, cloves and green cardamon.

I have added the following to boost the intensity and flavour of this curry:

• 5 bird eye chillies, finely diced with seeds on (Optional for you coz I’m a chilli fiend)
• 5 green cloves, sliced to release its fresh fragrant black seeds
• 1 bay leaf, lightly bruised
• 8 black peppercorns, pounded finely
• 1 small stick cinnamon
• 1 sprig of fresh curry leaves

Searing fresh goat meat in cast iron pot

You need to ensure your cast iron or cooking pot is extremely hot before adding cooking oil.

When the oil begins to smoke slightly, add in the meat and brown each piece on the outside.

Stir in Punjabi tomato curry sauce

Stir in the Punjabi tomato curry sauce to coat the meat, then cover and let simmer in low heat for about 90 minutes until the meat is tender.

Punjabi Tomato Goat Curry

This Punjabi Tomato Goat Curry is very easy to prepare because all you need is to add your choice of meat or vegetables.

It serves between 2 to 4 people and is excellent with steamed white  or Basmati rice, naan or roti.

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Punjabi Tomato Goat Curry

Ingredients

• 1 kg goat meat on the bone (or lamb, chicken, beef or meat / vegetable of your choice)
• 1 packet The Spice Tailor Punjabi tomato curry sauce
• 3 tablespoon cooking oil
• 2 truss tomatoes / cherry tomatoes, sliced
• 1 cucumber sliced
• 1 small bunch coriander leaves to garnish

Optional ingredients:

I have added the following to boost the intensity and flavour of this curry:

• 5 bird eye chillies, finely diced with seeds on (Optional for you coz I’m a chilli fiend)
• 5 green cloves, sliced to release its fresh fragrant black seeds
• 1 bay leaf, lightly bruised
• 8 black peppercorns, pounded finely
• 1 small stick cinnamon
• 1 sprig of fresh curry leaves

Method

1. Heat cast iron pot and add the cooking oil;
2. When oil is smoking slightly, add goat meat sear until brown on the outside;
3. Then stir in the sauces, coating the meat and let simmer in low-heat for about 90 minutes until the goat meat is tender.
4. Garnish with fresh coriander leaves and serve hot with your choice of steamed rice, naan or roti.

Sauce Facts

The people of the Northern province of Punjab love big flavours and their dishes are often packed with onion, ginger, garic, tomatoes and warming spices.

This curry, which has been adapted from my mother’s cherished chicken curry recipe, is a beautiful, harmonious sauce which reflects the best of Punjab’s gutsy flavours.

It is such a versatile sauce, it can be used as the basis for a large variety of different dishes, so be adventurous with the ingredients you add!

Punjabi Tomato Goat Curry

So dear readers, have you tried Anjum Anand’s curry sauces and if so, which is your favourite?

ChopinandMysaucepan received complimentary curry sauces from The Spice Tailor. All views and opinions on this blog post are own own.

The Spice Tailor range of curry sauces are available at Coles Supermarkets in Australia for RRP $6.00 each. These sauces are also available online from its website.