Katie's Favourite Korma Recipe
This is a recipe that is great for meal prepping! There is nothing better than the taste of leftover goat curry.
The best way to make a goat curry is to split the process into 2 parts.
River’s Edge Bone-In Goat Stew—thawed
Canned, chopped tomatoes
Chick Peas if desired
Cook on low for 6-8 hours or high for 4-6 hours.
PART 2: MAKING THE SAUCE
There are limitless ways that a curry can be made. Generally, they have a saucy base that is made from tomatoes and onions and can have cream or coconut milk added. Of course, the spices are the key to any curry. Spices typically used are cumin, paprika, crushed red pepper, turmeric, ginger, cardamom, cloves, nutmeg, garlic and coriander. Curry powders are a mix of these. No two curry powders are alike. Once you find a brand and type you like, stick with it! Or get creative and make your own. Common curry types are red, yellow, green, korma and panang. Curries are from Asian cultures such as Indian, Pakistan, Thailand and the Asian influenced countries such as the Caribbean and England.
Sauce should be made separately from the meat, so it can be tasted, and the recipe adjusted accordingly. It is difficult to achieve desired thickness and flavour of a sauce that is cooking in with the meat and its juices.
Added sugar will help fix a sauce that is too acidic. Salt will help bring out flavours. More acid, such as lemon or lime, helps fix a too salty dish.
You will need:
Vegetable Oil (such as canola oil)
3-4 large Spanish Onion—sliced
1 head of garlic—peeled and chopped
Juices from the cooked goat meat
1 cup of coconut milk, goat milk, or cream
1 small can of tomato paste
Curry spices: (I like a yellow curry powder that doesn’t have much spice, but any curry powder you like will do) AND/ OR use a mixture of cumin, cinnamon, ginger, cardamom, coriander and turmeric.
Salt to taste
Brown Sugar (may or may not be needed)
Golden Raisins, Sliced Almonds, Fresh greens—if desired
Caramelize onions and garlic in a large frying pan. This will take about 40 minutes. Start at a medium high heat and decrease the temperature as the onions cook taking care to not burn the onions. Onions will be very soft, brown in colour and quite sweet when they are done. This is an important part of the recipe. The sweetness and depth of flavour comes from the onions. Onions are the base of this sauce.
Once the onions and garlic are caramelized, place them in a food processor and make into a paste.
Return the onion paste to the frying pan.
Add salt and the curry spices.
Add the can of tomato paste.
Mix well over medium heat.
The sauce will be a paste at this point. Add juices from the meat to create a sauce of desired thickness.
Add the coconut milk, goat milk or cream. Simmer until desired consistency is achieved. Sauce will thicken as it cooks. If sauce is too thick, more juices from the cooked meat can be added.
Taste the sauce and adjust. If the sauce tastes flat, add salt to bring out flavours. If the sauce is too acidic, add some brown sugar. Balancing flavours is the key. Sauce is best made the day before to allow flavours time to combine. Nothing is better than leftover curry; but, it will still be good the day you make it!
Golden raisins, almonds, or greens can be added at this point if desired.
Serve over a bed of Basmati rice with Naan.
If your curry is too spicy, plain yogurt such as River’s Edge Goat Yogurt, is an excellent topper to cool the curry.
Want to learn more about our goat meat? Check out this link to our website: https://www.goatmilkproducts.ca/pages/rivers-edge-goat-meat