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Preparation Time : 40
Cook Time : 45
Total Time : 85
Goat Meat (cleaned and cut into medium sized pieces) 1/2 kgs
handful of Coconut bits 1 nos
Crushed Ginger 2 tbsp
Crushed Garlic 2 tbsp
Curry Leaves 2 sprig
Green Chilies (adjust the quantity according to your spice level) 2 nos
Big onions 3 nos
tomatoes 2 nos
turmeric powder 1/2 tsp
Red Chili powder 1 1/2 tsp
Coriander powder 2 tsp
Pepper powder 1/2 tsp
Cinnamon stick 1 inch
Cardamoms 3 nos
Cloves 3 nos
Whole black peppercorns 1 tsp
Fennel seeds 1 tsp
Coconut oil 3 tbsp
Water 1 cups
Vineger 2 tbsp
Salt (adjust according to your taste) 2 tsp
Heat 1 inch cinnamon stick, 3 cardamoms, 3 cloves, 1 tsp whole black peppercorns, 1 tsp fennel seeds in a pan for 2 to 3 minutes. No need to add oil. Once it is cooled, powder them. This is the masala powder.
Marinate the meat pieces with the freshly made masala powder, 1/4 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 2 tbsp vinegar and some salt. Keep it aside for at least half an hour.
Transfer the marinated meat pieces into a pressure cooker and add 1/2 cup water. Cook well.
In a thick bottomed kadai, heat some coconut oil. Add the coconut bits and fry till it starts turning brown.
Add ginger, garlic, curry leaves, green chilies and big onions. Saute till the onions turn translucent.
Add tomatoes and saute very well till the mixture becomes mushy.
Now add the remaining 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder. Saute for another 2 to 3 minutes. Take care to stir in between. Add little water if the mixture is sticking to the bottom.
Next, add the cooked meat pieces and pepper powder. Cook for another 4 to 5 minutes till it becomes dry.
Serve hot with Appam, Idiyappam, Puttu, Porotta, Bread or Rice.
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