- Approximately 1 lb of stewing goat meat, cubed with the bone in (I buy it from Zehrs, where the meat comes diced and ready to cook) – approximate cost $7.00
- 3 heaping teaspoon mild curry – approximate cost $0.50 powder
- 1 heaping teaspoon ground cumin – approximate cost $0.10
- 1 large Spanish onion – approximate cost $0.75
- 4 medium-sized red potatoes, leave the skin on – approximate cost $1.00
- 3 tablespoons lemon juice – approximate cost $0.15
- 2 cups of water
- Salt to taste – approximate cost $0.05
- 2 cups uncooked Basmati rice – approximate cost $0.50
- Sprinkle meat with half of the curry powder and half of the cumin, then set aside.
- Dice onion and potatoes, set the potatoes aside.
- In a large pot, heat a small amount of oil then add the remaining half of the curry powder and half of the cumin. Stir rapidly for about 1 minute then add the onion.
- Cook onion for about 2-3 minutes then add the meat and cook for another 10-12 minutes (or until the meat looks cooked on the outside).
- Add enough water to just cover the mixture.
- Bring the mixture to a boil, then turn the heat down to medium.
- Continue to cook for about 2 ½ hours.
- Add the potatoes to the mixture. If the mixture is no longer covered by the sauce, add a bit more water so it is just covered.
- Time for a taste test! Taste your curry sauce. If it tastes watery, add 1 heaping tsp of curry powder and 1 level tsp of cumin. Mix well and taste it again. Repeat as needed, adding only a small amount of spice at a time to avoid adding too much.
- Continue to cook for about 30 more minutes then add the lemon juice and salt to the mixture and continue to cook for another 30 minutes. (Don’t let the sauce completely boil away)
- Cook Basmati rice according to package.
Note: Total cooking time is about 4 hours. Be patient, it’s worth the wait!
Serve the curry over a bed of Basmati rice. Makes about 6 servings (approximate cost: $1.68 per serving).