Goat do piaza recipe

Toast cumin and coriander seeds, chilli powder and turmeric in a small frying pan over low heat for 1 minute or until fragrant. Process with garlic, ginger, chillies and chopped onion in a food processor to a coarse paste.

Heat 1 tbsp ghee in a large saucepan over high heat. Cook goat, in batches, stirring, for 2 minutes or until browned. Remove with a slotted spoon and transfer to a bowl. Return pan to high heat, then add 1 tbsp ghee, spice paste, cardamom, cloves and cinnamon, then cook for 4 minutes or until mixture is dry. Gradually stir in yoghurt until combined, return goat to pan with 500ml water and bring to the boil. Reduce heat to low and cook, covered, for 1½ hours or until goat is tender and cooking liquid is reduced by half.

Heat remaining 1 tbsp ghee in a frying pan over medium heat. Add sliced onions and cook, stirring occasionally, for 10 minutes or until golden brown. Stir into goat curry and season with salt. Scatter with coriander leaves and serve with chapati and rice.

* Ghee, from supermarkets, can be heated to higher temperatures than most other fats and oils without burning.

DRINK 2010 JL Wolf Villa Wolf Pinot Gris, Germany ($20)

As seen in Feast magazine, Issue 7, pg63.

Photography by John Laurie.