Jaffna Goat Curry by Peter Kuruwita

Ingredients

400g goat, preferably chump chops with bones
100g of diced onion
1 sprig of curry leaves
1 stick of cinnamon
2 cloves garlic
2 thin slices ginger peeled
1 x 10cm piece of pandanus
1 x 10cm of lemon grass
7 cardamom pods cracked
½ tsp full fenugreek lightly roasted
½ tsp chilli powder
1 tsp dark roast curry powder
½ tsp turmeric
1 tsp Jaffna curry powder
2 tsp roast coriander powder
1 tsp roast cumin powder
2 tbsp tomato puree (instead of offal)
Juice of ½ a lime

Preparation

Chop the goat into 2 centimetre pieces with the bone in.

Place all the ingredients in a heavy based pan and bring to the boil. Reduce heat to medium-low and simmer for 25 minutes or until the gravy thickens and the meat is tender.

Note: This dish should be finished with the liver and heart of the goat if it is killed in the village, but it works just as well without the addition of the offal. Substitute with tomato paste. You can also substitute the goat with lamb.