Mutton Varuval (Malaysian Indian-Style Goat Curry)

Name: Mutton Varuval (Malaysian Indian-Style Goat Curry)
Total time: 180
Yield: 6
Ingredients: 2 pounds goat stew meat, cut into chunks; 2 teaspoons salt, divided; 1 teaspoon ground turmeric, divided; ½ teaspoon ground black pepper; 2 small red onions, quartered; 1 ½ tablespoons coconut oil; 1 cinnamon stick, broken into pieces; 2 whole star anise pods; 4 cardamom pods; 1 tablespoon fennel seeds; ½ teaspoon whole cloves; 2 tablespoons curry leaves, divided; 1 tablespoon ginger-garlic paste; 1 small tomato, diced; 1 teaspoon coconut oil; 1 ½ teaspoons garam masala; 1 ½ teaspoons curry powder; 1 ½ teaspoons ground paprika; ½ cup chopped fresh cilantro

Recipe by Lydia Parison from allrecipes.com

Dinner 3 Hr.

Ingredients

6 servings

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2 pounds goat stew meat, cut into chunks
•

2 teaspoons salt, divided
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1 teaspoon ground turmeric, divided
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½ teaspoon ground black pepper
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2 small red onions, quartered
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1 ½ tablespoons coconut oil
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1 cinnamon stick, broken into pieces
•

2 whole star anise pods
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4 cardamom pods
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1 tablespoon fennel seeds

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½ teaspoon whole cloves
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2 tablespoons curry leaves, divided
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1 tablespoon ginger-garlic paste
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1 small tomato, diced
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1 teaspoon coconut oil
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1 ½ teaspoons garam masala
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1 ½ teaspoons curry powder
•

1 ½ teaspoons ground paprika
•

½ cup chopped fresh cilantro

Instructions

Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
Place red onions in a blender; grind into a smooth paste.
Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.