Mutton Varuval (Malaysian Indian-Style Goat Curry)

Ingredients

• 2 pounds goat stew meat , cut into chunks
• 2 teaspoons salt , divided
• 1 teaspoon ground turmeric , divided
• 0.5 teaspoons ground black pepper
• 2 small red onions , quartered
• 1.5 tablespoons coconut oil
• 1 cinnamon stick , broken into pieces
• 2 whole star anise pods
• 4 cardamoms pods
• 1 tablespoon fennel seeds
• 0.5 teaspoons whole cloves
• 2 tablespoons curry leaves , divided
• 1 tablespoon ginger-garlic paste
• 1 small tomato , diced
• 1 teaspoon coconut oil
• 1.5 teaspoons garam masala
• 1.5 teaspoons curry powder
• 1.5 teaspoons ground paprika
• 0.5 cups chopped fresh cilantro

Instructions

1. 1

   Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.

2. 2

   Place red onions in a blender; grind into a smooth paste.

3. 3

   Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.

4. 4

   Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.

5. 5

   Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.