Pakistani Goat Curry with Potatoes

• 4 tablespoons olive oil, canola oil, or ghee
• Two 2-inch cinnamon sticks
• 8 cardamom pods
• 1 large red onion, cut into very fine half rings
• 3 cloves garlic, crushed
• 1 tablespoon very finely chopped peeled fresh ginger
• 3 pounds goat meat for curries; see above
• 1/4 teaspoon ground turmeric
• 1 tablespoon ground coriander
• 1/41/2 teaspoon cayenne pepper
• 6 egg-sized potatoes, about 1 pound total, peeled and left whole
• 2 teaspoons salt
• 1 teaspoon garam masala (preferably the homemade kind, page 285)

1. Pour the oil into a large, wide, heavy pan and set over medium-high heat.
2. When hot, put in the cinnamon, cardamom, and onions.
3. Stir and fry 56 minutes or until the onions turn a light brown.
4. Add the garlic and ginger.
5. Stir for a minute.
6. Add the goat, turmeric, coriander, and cayenne.
7. Stir for 23 minutes.
8. Add 1 cup water and bring to a boil.
9. Cover and cook on medium heat about 10 minutes or until all the liquid has disappeared.
10. Remove cover and stir 34 minutes to brown the meat slightly.
11. Now add 4 cups water and bring to a boil.
12. Cover, turn heat to low, and cook gently for 1 hour.
13. Add the potatoes and salt.
14. Stir and bring to a boil.
15. Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender.
16. Sprinkle the garam masala over the top and mix in.
17. Turn off the heat and serve.

olive oil, cinnamon sticks, pods, red onion, garlic, fresh ginger, goat meat, ground turmeric, ground coriander, cayenne pepper, egg, salt, garam masala

Taken from www.epicurious.com/recipes/food/views/pakistani-goat-curry-with-potatoes-373804 (may not work)