Tender goat meat is bathed in a truly unique spicy sauce. This Bohra curry is packed with fragrance, flavour and texture. Learn why it's so special when you make it at home with my simple recipe.
Heat a dry frying pan and then cook the onion, sesame seeds, cashews and peanuts for 5 minutes until the onion is soft. Pour into a blender. Using the same pan, sprinkle in the coriander, cumin and chillies and stir for 1-2 minutes until fragrant. Add these to the blender with 200ml water and the Besan (chickpea flour) and blend until you have a smooth paste (about 3-4 minutes).You can also use a stick blender.
Heat a large saucepan with the ghee and add the cinnamon sticks, cloves and 10 of the curry leaves. Fry for 3 minutes then add the onions and cook gently for 5 minutes until soft and lightly golden. Add the goat meat, turn up the heat and cook for 5 minutes, stirring regularly. Pour in 2 cups water and salt and bring to a boil. Reduce the heat to low and add simmer for 40 minutes.
Add the spice mix, coconut milk and stir well. Bring to a boil, reduce the heat and simmer for a further 30 minutes. Add the potatoes and cook for another 20 minutes until soft. Add the tamarind mixture, simmer for a final 2 minutes. Remove from the heat, stir in the mint and coriander adjust seasonings to your taste and serve.
Serve with Indian breads or with lots of fluffy Basmati rice.