Tahr Tikka Masala

Method

Tahr Tikka Masala

• 1)

  Melt the 200g salted butter in a deep casserole dish on low and add the onions and sweat for five minutes,

• 2)

  Add a heaped tablespoon of minced ginger and garlic paste and let that sweat for further five mins.

• 3)

  Add two tablespoon garam masala and heaped teaspoon chilli flakes (optional to add more if you want it hot) then one heaped teaspoon of turmeric powder and zest of one lemon.

• 4)

  Add some olive oil to a hot skillet and brown off the Tahr meat in batches letting it heat up in between batches, do not overcrowd the pan to ensure you get some nice caramelisation on the meat.

• 5)

  Once all the meat is cooked add that to the curry in the casserole dish and cover on a low simmer for five hours. 

• 6)

  Then remove the lid, add the cream and cook on the simmer, stirring occasionally for further approximately one hour to reduce the liquid so the curry becomes thick and luscious. Then you can turn off the heat and just let the curry sit with the lid on before serving.

• 7)

  Serve with Rice, naan, spicy yogurt & fresh coriander

Spicy Coriander Yoghurt

• 1)

  Throw it all in a blender or food processor and blitz it.

• 2)

  Taste to season with salt and pepper. You can obviously add more or less chilli depending on your spice level preference.