Boil goat meat cut into medium-sized pieces in 3 cups of water.
Add 1 teaspoon of grated ginger and garlic, some salt and pepper and bay leaf.
Cook over high heat until the meat is tender, about 30 minutes. Remove the meat and set it aside.
Strain the water in which the meat was cooked (stock).
In a small saucepan sauté chopped onion over two tablespoons of soy oil until it takes the structure of the purée and golden colour.
In a slightly larger pan put the remaining two tablespoons of oil, add a teaspoon of grated ginger and garlic and heat them over low heat.
Add pieces of goat meat, two tablespoons of mashed onion, chopped tomatoes, a quarter of the stock, yoghurt, chili powder, coriander, half a teaspoon of Himalayan salt and pepper.
Mix the ingredients over medium heat. Cook for 10-15 minutes. Cover and allow to simmer.
Add the butter and remove from heat.
Sprinkle with green cardamom. Decorate with chopped ginger, coriander and green or red peppers.
- 250 g goat meat
- 2 tablespoons grated ginger and garlic
- 2 bay leaves
- 1 onion
- 4 tablespoons soy oil
- 3 tomatoes
- 2 tablespoons yoghurt
- ½ teaspoon chili powder
- ¼ teaspoon coriander
- 1 teaspoon butter
- Himalayan salt
- black peppercorns
- crushed green cardamom, for sprinkling
- ginger, thinly sliced for garnish
- fresh coriander leaves for garnish
- red or green peppers, thinly sliced for garnish