I’ve been meaning to make a Goan curry for ages, as one of my lovely followers, who happens to be from Goa, now lives in London (no pressure then 🤣) asked me to do so. Goan cuisine uses a lot of coconuts and they also use tamarind which is sweet but also tart. I used lamb neck fillets as they are beautifully tender when cooked long and slow, but this recipe would work with chicken thigh fillets if you reduce the cooking time to 45-1hour. Audrey ..... I hope you like it 🙏
Serves 4
INGREDIENTS
2 medium onions - sliced
6 cloves garlic - finely chopped or crushed
2 teaspoons grated ginger
1-2 red chillies - finely chopped
800-900g lamb neck fillet - chopped into chunks
1 punnet mushrooms - chopped
2 tablespoons tamarind paste
1-2 teaspoons mango chutney
2 tins coconut cream (320ml in total)
1-2 tablespoons natural yogurt to finish
Coriander and a squeeze or lemon or lime to serve
Spices
2 teaspoons ground cumin
2 teaspoons ground coriander
1-2 teaspoon chilli power
1 teaspoon ground turmeric
1 teaspoon mustard seeds
5 cardomom pods - shells removed using the seeds
1/2 teaspoons mace (optional)
METHOD
Sauté the onions in oil until golden (this helps to add depth of flavour to the finished dish. Add garlic, ginger and chilli, then cook for a few minutes. Add all of the spices and toast for a minute. Add the lamb and season generously. Coat in the spices and brown for roughly 7-10 minutes. Stir through the mushrooms and tamarind paste, followed by the coconut cream. Place the lid on and simmer on a low heat for 1 hour 45 minutes. Removing the lid to thicken for the last 30-45 minutes. Check for seasoning and stir through the yogurt. Warm through and serve with rice.