Gurkha Cardamon Goat Curry

One of Jon's curry's to remind him of his time in Hong Kong on exercise with the Gurkhas. You can also make this with Chicken or Lamb. The key is in the marinading for as long as you possibly can, and then not too much cayenne pepper. We did make an inedible one of these once where Jon went a bit mad with the cayenne!

2kg meat

200g onions

250ml natural yogurt

125ml vegetable oil

1 tsp cardamon seeds

25g fresh ginger

4 cloves garlic

1tsp fennel seeds

1/2 tsp cayenne pepper (or to taste)

1 tsp tumeric

7cm of a cinnamon stick

2 cloves

350ml cold water

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Peel and chop the onions, garlic and ginger into small pieces.

Make a masala from the yogurt, cardamon, ginger, garlic, fennel and cayenne by grinding into a smooth paste.

Sprinkle the meat with a little salt, then pour over the masala mixture, and allow to marinate for at least an hour, preferably over night.

Heat the oil in a large pan until really hot. Add the cinnamon (chopped or ground into fine pieces), the cloves and the onion pieces. Cook until the onion is golden brown.

Add the marinated meat pieces to the pan, making sure you get as much of the marinade in the pan as possible.

Continue to heat, without stirring the mixutre you should see oil slowly rising to the surface. At this stage, carefully add the cold water and bring the mixture back to the boil.

Cover the pan and simmer over a low heat until the meat is cooked and tender. Stir occassionally.

Serve the curry on a bed of rice with all the usual yummy extras.