INGREDIENTS

• 1 teaspoon vegetable oil
• 1 onion, chopped
• ½ cup fresh curry leaves
• 2 tablespoons whole black peppercorns
• 2 tablespoons ground coriander
• 1 cup water
• 3 tablespoons vegetable oil
• 2 onions, thinly sliced
• 2 pieces of ginger, minced
• 5 cloves garlic, minced
• Cayenne pepper – enough to taste
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• ½ cup tomato paste
• ½ kg goat meat, cut into cubes

PREPARATION METHOD

1. Light your Envirofit SuperSaver Charcoal Jiko using little charcoal.
2. Heat 1 teaspoon of oil in a saucepan over medium heat (by slightly closing the SuperSaver air regulator). Stir in the chopped onion and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender and set aside.
3. Return the saucepan to the Jiko and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander and cook 1 minute more. Scrape the curry leaves into the blender and pour in ½ cup of water. Blend until the mixture has turned into a coarse paste.
4. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt and turmeric; continue cooking 2 minutes.
5. Mix in the tomato paste, goat meat, pureed peppercorn sauce and the remaining ½ cup of water. Bring to a gentle boil, then reduce heat to medium low by almost fully closing the SuperSaver air regulator. Cover and simmer until meat is tender, about 30 minutes.
6. Serve with chapati, rice or ugali and see your family enjoy and want more!

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