Khasi ko Masu

Marinate the goat

Rub the goat pieces with salt, turmeric and a spoon of the ginger-garlic paste, and set aside to marinate.

Fry the whole spices

Heat the mustard oil in a heavy pot, add the bay leaf, cardamom pods and cinnamon stick, and fry until they release their aroma.

Brown the onions

Add the chopped onions and fry until deep golden brown.

Brown the meat

Add the marinated goat pieces and sear them over high heat, turning often, until browned on all sides.

Build the masala

Stir in the remaining ginger-garlic paste, tomato puree and chilli powder, and cook until the oil separates from the masala.

Slow-cook the curry

Add enough hot water to cover the meat, bring to a boil, then cover and simmer on low heat until the goat is completely tender.

Finish with timur

Stir in the crushed timur and garam masala, and simmer uncovered for a few more minutes to thicken the sauce.

Garnish and serve

Scatter over the chopped coriander and serve hot with rice or beaten rice.