Kolhapuri Mutton Curry

• 3 tbsp Vegetable oil
• 40 g Desiccated coconut
• 6 pieces Dried red chili
• 3 medium Yellow onion
• 1 piece Cinnamon sticks
• 2 pieces Bay leaves
• 6 cloves Garlic
• 25 g Ginger root
• 3 medium Tomato, ripe
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• 2 tsp Fine sea salt
• 900 g Goat leg, bone-in
• 1 ½ tsp Garam masala
• 15 g Fresh coriander
• 900 ml Water

1. Heat 1 tbsp of the vegetable oil in a small saucepan over a medium heat. Add the desiccated coconut and dried red chili and toast for 2 to 3 minutes, stirring, until the coconut is deep golden and nutty. Tip into a blender and leave to cool for 5 minutes.
2. Meanwhile, thinly slice the yellow onion. Peel the garlic and ginger root, then roughly chop the tomatoes. Pick the fresh coriander leaves and finely chop the stalks.
3. Add a splash of the water to the blender and blitz the toasted coconut and chilli into a smooth paste; add a little more water only if needed to keep it moving. Scrape into a bowl and set aside.
4. Heat the remaining vegetable oil in a dutch oven over a medium-high heat. Add the cinnamon sticks and bay leaves for 30 seconds, then add the onion with a pinch of the fine sea salt and cook for 12 to 15 minutes, stirring often, until deep golden.
5. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the tomatoes, ground coriander, ground cumin and 1 tsp of the fine sea salt, then cook for 8 to 10 minutes until the tomatoes break down and the oil begins to separate at the edges.
6. Add the goat leg and turn to coat in the masala. Cook for 6 to 8 minutes, stirring, until the meat loses its raw look on the outside.
7. Stir in the coconut and chilli paste, then pour in the remaining water and bring to a gentle simmer. Cover and cook on a low heat for 70 to 80 minutes, stirring occasionally, until the goat is tender and the gravy is thick and glossy. Taste and adjust with the remaining fine sea salt if needed.
8. Stir in the garam masala and the chopped coriander stalks, then simmer uncovered for 5 minutes to bring the flavours together. Remove the cinnamon sticks and bay leaves if you like. Scatter over the coriander leaves to serve.

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