Punjabi Goat Curry with Coconut and Spinach

This Punjabi goat curry combines traditional spices and cooking techniques with a creative twist of coconut milk and fresh spinach, creating a rich, flavorful, and comforting dish. The tender goat meat is simmered until perfectly cooked, while the coconut adds a subtle sweetness that balances the spices. This dish is both hearty and wholesome, making it a delightful meal for any occasion.

Ingredients:

• 2 lbs goat meat, cut into chunks
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit
• 2 tomatoes, pureed
• 1 can (400 ml) coconut milk
• 2 cups fresh spinach, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Add cumin seeds and sauté until they start to splutter.
2. Add chopped onions and sauté until golden brown.
3. Stir in minced garlic, grated ginger, and green chilies. Cook for another 2 minutes until fragrant.
4. Add goat meat and sauté until it is browned on all sides.
5. Mix in coriander powder, turmeric powder, and salt. Stir to coat the meat in the spices.
6. Add pureed tomatoes and cook for 5-7 minutes until the oil separates from the mixture.
7. Pour in the coconut milk and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the goat is tender.
8. In the last 10 minutes of cooking, stir in the chopped spinach and garam masala.
9. Garnish with fresh cilantro before serving.