This traditional farmer’s curry was made by Yathish’s family every week in their kitchen in Karnataka, southern India. The recipe was passed down from his grandmother and mother and is an authentic treasure. By using Scottish goat meat from Harris Farm Meats, this recipe is hearty, delicious and simple to make.

Harris Farm Meats is a small farm outside the beautiful town of Strathaven, South Lanarkshire. Harris Farm Meats produce and source local rare breed, native and traditional meats as well as the very best home reared Boer goat.

For more information visit: www.harrisfarmmeats.scot

Serves: 6

Ingredients:

900kg goat meat, diced

3 tsp oil

2 onions, finely chopped

1 large tomato, finely chopped

4 garlic cloves

1 ginger thumb, finely chopped

1 cinnamon stick

2 or 3 cloves

2 or 3 cardamom pods

2 tbsp fresh coriander stalks, keep the leaves for garnishing

2 tbsp coriander powder

1 tsp chilli powder

1 tsp cumin powder

1 tsp garam masala

½ tsp turmeric powder

Salt

3 tsp low fat yogurt

½ cup hot water

Method

1 Heat the oil on a medium heat and add the onions. Sauté until they reach a golden-brown colour.

2 Next add the tomato, garlic, ginger, cinnamon stick, cloves and cardamom pods. Cook on medium heat for about four minutes until the tomato is mushy and cooked. Add chopped fresh coriander stalks.

3 Next, lower the temperature and add the coriander powder, chilli powder, cumin powder, garam masala, turmeric powder and pinch of salt to the pan. Combine the spices and tomato and onion mixture but be careful not to let the spices burn as they will turn bitter.

4 Sauté resulting masala (onion-tomato-spice mixture) until the oil begins to separate and goes sticky. This can take up to five or six minutes on low heat.

5 Add goat meat to the masala and stir to fully coat the goat pieces with the masala mixture. Sauté until the goat has browned well.

6 Raise the temperature to a medium heat and add the yogurt. Stir well and cook for two to three minutes.

7 Add ½ a cup of hot water to the pan, stir, simmer and cover.

8 Cook till the goat is tender. You will need to keep checking on the goat as it cooks and adding more water if the mixture dries up. Stir often to prevent burning or the curry sticking to the bottom.

9 Add more fresh yoghurt if you want a creamier sauce. The sauce should be fairly thick once done and will have a wonderful flavour.

10 Once the goat is cooked, garnish with the fresh coriander leaves and serve with any Indian bread or rice.