Don't know what it's called, but it's aubergine curry with a hint of star anise flavour. Had it years ago when the local curry house owner's wife cooked a special meal, but it wasn't on the menu and the regular chef couldn't make it.
I only like restaurant or takeaway curry (either Thai or Indian), I dont like 'authentic' Indian curry, either home made or shop bought.
so that said, I am very keen on tandoori king prawns, saag paneer, tarka dhal.
Then a good combination is someething we had on Friday, Dhal, aubergine curry, saag paneer and some lamb samosas. I like all the vegetable side dishes, they're so tasty.
OP if you fancy a slight change and don't want too hot, try a Chicken Pathia. (pronounced paa - t - ia) which on the menu will probably be described as hot.
I think it's Persian, but most Indians serve it. A good one is very nice.
Key with goat is to slow cook it for a long long time.
Indeed, it must be cooked low and slow, I cook mine for a minimum of three hours and I always cook it the day before I want to eat it as it tastes so much better the following day.
Although not absolutely essential you will get a much better result if you leave the meat seasoned in the spices overnight or for two hours at room temperature, same with the Indian dishes, I would imagine.
Okay going to cook some curry goat this weekend now.
Jonny Bullock
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I prefer sweet, coconut based curries over hot tomato based ones.
I always go for a chicken balti but I fancy a change so I was wondering what others could recommend.
Now I want to order a curry
Prawn jalfrezi, madras or vindaloo if I've got the sniffles.
All with veg pilau. Yum. Love the veggie versions of the above too.
And I like to make "poppadum pizza" - put all the pickles on top and make a mess. Mmmmmmmmmmmmmm ^_^
Or even Food and Drink
Jonny Bullock have you tried the Lamb Bhuna Curry?
Try it.
so that said, I am very keen on tandoori king prawns, saag paneer, tarka dhal.
Then a good combination is someething we had on Friday, Dhal, aubergine curry, saag paneer and some lamb samosas. I like all the vegetable side dishes, they're so tasty.
I think it's Persian, but most Indians serve it. A good one is very nice.
That's not that difficult to make yourself. I've use the following a couple of times (scaling the quantities down a bit as the recipe is to feed 8-12)
http://www.simplyrecipes.com/recipes/jamaican_goat_curry/
Key with goat is to slow cook it for a long long time.
Indeed, it must be cooked low and slow, I cook mine for a minimum of three hours and I always cook it the day before I want to eat it as it tastes so much better the following day.
Although not absolutely essential you will get a much better result if you leave the meat seasoned in the spices overnight or for two hours at room temperature, same with the Indian dishes, I would imagine.
Okay going to cook some curry goat this weekend now.