This is my signature dish inspired by my hometown of Kolhapur, which has a reputation for excellent goat meat. Traditionally, this recipe is cooked in a clay pot over open fire but his recipe uses modern techniques of slow cooking in the oven and combines flavours with the cauliflower puree. However, it retains traditional spicy flavours. The spicy goat combines with the sweet cauliflower purée and melts in the mouth. The papadums provide crunch and is also useful to scoop the tender meat. Absolute heaven!!! Replace goat with lamb if not available.
2 tbsp vegetable oil
2 tbsp natural unsweetened yoghurt
500g diced lamb
2 tsp sea salt
Bring it together:
Saute the onion until golden brown. Use a blender to blitz all of the paste ingredients to a fine paste.
Heat the vegetable oil in a oven-proof casserole dish.
Add the spice paste and saute on medium heat for five minutes until the oil starts separating.
Add the yoghurt and saute for another minute.
Add the lamb and saute for two minutes.
Add the salt and a cup of water and place in the oven, covered, at about 160C to 170C for at least two hours,
until the lamb is tender and shreds easily.
Check every half hour and, if necessary, add more water. If you have a pressure cooker, cook the curry for at
least 20 minutes, then remove the lid and cook until the sauce thickens.
Shred the lamb in the sauce and mix thoroughly.
To serve, smear the cauliflower puree (see recipe on the right) on a plate.
Add the shredded lamb and put roasted pappadoms on the side. Garnish with pea sprouts.