Keralan goat ishtu

4
1 hour 45 minutes

Ingredients

Marinated goat shoulder

  • 1.2kg goat shoulder, diced into 2.5cm cubes
  • 1 tbsp of ginger paste
  • 2 tbsp of white wine vinegar
  • salt

Ishtu

  • 2 tbsp of coconut oil, cold-pressed
  • 3 cassia sticks
  • 4 green cardamom pods
  • 6 cloves
  • 2 bay leaves
  • 1 tsp Telicherry black peppercorns, whole (or good quality black peppercorns)
  • 1/2 tsp fennel seeds
  • 2 shallots, finely sliced
  • 1 knob of ginger, about 2.5cm long, peeled and cut into a fine julienne
  • 3 small green chillies, slit
  • 1/2 tsp ground white pepper
  • 200ml of chicken stock, or lamb stock (preferably homemade, but good quality shop-bought will also work)
  • 2 medium potatoes, peeled and cut into 2.5cm chunks
  • 400ml of coconut milk
  • 1 tbsp of ghee
  • 1 tbsp of cashew nuts, split into halves
  • 2 sprigs of curry leaves, fresh
  • salt

Method

1
To begin, place the goat shoulder in a large bowl and pour in the ginger paste, white wine vinegar and a good pinch of salt. Mix well, cover, and allow to marinate in the fridge for 2–3 hours
  • salt
  • 1.2kg goat shoulder, diced into 2.5cm cubes
  • 1 tbsp of ginger paste
  • 2 tbsp of white wine vinegar
2
When the goat has finished marinating, start making the ishtu. Heat the coconut oil in a large non-stick saucepan and add the cassia bark, cardamom, cloves, bay leaves and peppercorns, followed by the fennel seeds
  • 2 tbsp of coconut oil, cold-pressed
  • 3 cassia sticks
  • 6 cloves
  • 4 green cardamom pods
  • 2 bay leaves
  • 1 tsp Telicherry black peppercorns, whole (or good quality black peppercorns)
  • 1/2 tsp fennel seeds
3
Sauté for a minute then add most of the sliced shallots (reserving 1 tbsp for later) and the ginger. Sauté over a high heat for a couple of minutes until softened but not coloured
  • 2 shallots, finely sliced
  • 1 knob of ginger, about 2.5cm long, peeled and cut into a fine julienne
4
Add the marinated goat and sear for a few minutes over a high heat. Stir in the green chillies, white pepper and stock
  • 3 small green chillies, slit
  • 1/2 tsp ground white pepper
  • 200ml of chicken stock, or lamb stock (preferably homemade, but good quality shop-bought will also work)
5
Lower the heat to a gentle simmer, cover with a lid and cook for approximately 90 minutes, or until the goat is nice and tender. Season to taste with salt
  • salt
6
20 minutes before the goat is ready, add the potatoes and cook until tender and are just starting to fall apart. Just before serving, add the coconut milk. Stir gently and remove from the heat
  • 2 medium potatoes, peeled and cut into 2.5cm chunks
  • 400ml of coconut milk
7
Heat the ghee in a small sauté pan. Add the reserved sliced shallots and sauté until lightly browned, then add the cashew nuts and curry leaves. Sauté for a few seconds before pouring over the stew. Check the seasoning and serve hot
  • 2 sprigs of curry leaves, fresh
  • 1 tbsp of ghee
  • 1 tbsp of cashew nuts, split into halves