Goat Varutharacha Curry

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  • Goat
  • 1 3⁄4 pounds Goat Meat
  • 2 tablespoons coriander powder
  • 1 tablespoon red chili powder
  • 1⁄8 teaspoon turmeric powder
  • salt to taste
  • 1 tablespoon oil
  • 2 tablespoons shallots, thinly sliced
  • A few curry leaves
  • 2 tablespoons vinegar
  • Fried Coconut Paste
  • 1 teaspoon oil
  • 1⁄2 cup fresh/frozen grated coconut
  • 2 tablespoons shallots, thinly sliced
  • 1 teaspoon garlic slices
  • 1 teaspoon black peppercorns
  • 3 cardamom pods
  • 1⁄2 inch stick of cinnamon
  • 1⁄4 teaspoon cinnamon
  1. Clean and cut meat into small, bite-sized cubes, then place in pressure cooker with chili, coriander, and turmeric powders. Salt to taste and add 1/4 cup water. Mix well.
  2. Close pressure cooker. After reaching maximum pressure, cook 6 minutes on medium, cooking down until liquid just coats meat.
  3. While meat is cooking, heat 1 teaspoon oil in pan and sauté shallots and garlic.
  4. When shallots are soft, add coconut and sauté on medium until coconut browns.
  5. Add peppercorns, cardamom, and cinnamon. Sauté for one minute until coconut is well-browned, then remove from heat.
  6. When cool, transfer coconut mixture to spice grinder and process to a powder.
  7. Add water to make a smooth paste.
  8. In large saucepan, add 1 tablespoon oil. Sauté shallots and curry leaves until soft; add meat and sauté for 3 to 4 minutes on high to brown spices.
  9. Add coconut paste, sauté for 2 to 4 minutes, add vinegar and 3 cups of hot water. Bring to boil and reduce to medium. Cover and cook 7 minutes, then reduce to low, mix well, and simmer, covered, for 10 minutes.
  10. Serve hot with rice, rotis, or appams.