Ingredients:
2 kg lean goat meat [shoulder]
Oil for frying
1 sliced onion
3 t. cumin seeds
1-½ t. fenugreek seeds
3 cm piece cinnamon
8 whole cloves
1 T. crushed green ginger
4 cloves garlic [crushed]
3 dessertspoons curry powder
1 T. paprika
½ t. chili powder
500 gms tomatoes
1 t. cardamon

Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cumin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chili powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500 mls water and sprinkle cardamon over the top. Cover and simmer for 1-1/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yogurt and puppodums.