Place the washed goat meat in a pressure cooker and a little salt and let it boil for 15 minutes. Make a fine paste of curry leaves, jeera, peppercorns, fennel, curryleaves and coconut with very little water.
In a kadai, put 2 tablespoons of ghee and then put whole red chillies. Fry for a minute and then put finely sliced onions and fry well for 3 to 4 minutes.
Then put the finely grind masala and fry well till the aroma comes out and then put the boiled goat meat and salt, according to your taste, and little bit of water and let it simmer in low flame for 15 minutes and cook till the ghee comes on top and nice gravy is formed. Serve hot with parathas or fried basmati ghee rice.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.