Fijian Goat Curry With Coriander Yogurt

List of Ingredients

2 x 500g Premium Game diced goat
100ml Canola oil
2 Black cardamom pods
1 Cinnamon stick
2 Star anise
1 tsp Black mustard seeds
8 Curry leaves
1 tsp Fennel seeds
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Fenugreek seeds
10 Cloves of garlic - peeled
1 Thumb size piece of ginger - peeled
1 Onion - finely sliced
2 Green chillies - cut in half
2 tsp Ground cumin
2 tsp Ground coriander
2 tsp Kashmiri chilli powder
3 tsp Garam masala powder
1 tsp Turmeric powder
2 Tomatoes - blended to a puree
½ cup Natural unsweetened yogurt
Water to cover

Cooking Method

Prep the ingredients.
Take your garlic cloves and peeled ginger and place into a mortar and pestle or mini chopper and blend or pound into a paste.
Place a medium to large pot onto a medium heat. Add the oil then add the cardamom, cinnamon stick, star anise, black mustard seeds, curry leaves, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds and warm through in the oil until the mustard seeds start to pop.
Add the garlic and ginger paste and cook in the oil for a couple of minutes then add the sliced onion and a good pinch of salt.
Cook the garlic, ginger and onion until a light golden color about 10 minutes, stirring occasionally so it doesn’t stick to the pan base.
Now add the green chillies and the dry spices, stir the spices through the onion for a couple of minutes to toast and release the flavor. Add the tomato puree and cook away the moisture.
Now add the goat meat and stir through the spices. Add the natural yogurt and enough water to just cover the meat.