Madras-Style Goat Curry

Trim the excess fat from the meat

Cut into 3cm cubes

Remove the seeds from the green pepper and blend with onion, garlic, and cilantro in a blender

Add grated coconut

In a medium saucepan, heat oil over low heat

Add the prepared mixture, cumin seeds, coriander seeds, cayenne pepper, cinnamon, cardamom, and cloves

Stir well

Fry for 5-7 minutes or until the onion is cooked through

Add the meat and let it brown on all sides

Add warm water and stir well

Add half of the yogurt

Reduce heat and simmer, covered, for about 1 hour or until the meat is tender

Remove the meat and serve over rice or in a rice ring

In the same saucepan, add the remaining yogurt and heat gently without boiling

Pour it over the meat

Serve with small bowls of toasted coconut flakes, cucumber slices, cashew nuts, and mango chutney

Note: Instead of using the spices listed above, you can use 2 teaspoons of curry powder.