Goat thokku

Ingredients:

• Goat, cut in small pieces, approximately 2 pounds
• 2 onions, cut in small pieces
• 1 large tomato, cut in small pieces
• Peeled potato, cut in cubes of approx. 2*2*2 cm
• Garlic-Ginger paste, obtained by grinding approximately 5 garlic cloves and half a thumb of ginger; add a wee bit of white ginger (galanga) if available
• Malagha podhi / Curry Powder, 2 table spoons spoons
• Ground geera (cumin) / dhania (coriander seeds) (50/50); 2 table spoons
• Anis seeds, 2 tea spoons
• Thurmeric, 2 tea spoons
• 8 curry leaves
• 1 teaspoon mustard seeds
• 1 teaspoon urid dhal
• a bit of oil
• salt
• black pepper

Take a pressure pan, add a bit of oil and heat it. When oil is hot, add the mustard seeds. When the seeds are done popping, add the anis seeds and urid dahl and fry it until urid is golden brown. Add the onion and fry. Add the ginger-garlic paste and fry lightly. Add the goat and tomatoes and slightly fry. Add the malagha podhi and geera-dhania powder. Add water so that all ingredients are just under water. Add salt and curry leaves. Place lid and let it cook for about 3 to 4 sounds.

Heat a frying pan, and add the soup like cooked goat miture. This mixture wil now be reduced in volume by further cooking the mixture. At this point, add the potatoes. Reduce the volume of the curry to such a levekl that it is not a liquid anymore: it should be a paste with chunks of goat and potato. The goat meat should be very soft and start falling apart. Add salt and black pepper to taste. Garnish with fresh coriander leaves.