Tender Goat Curry(কচি পাঠার ঝোল)

 Here's a recipe for Kochi Pathar Jhol (Tender Goat Curry):

Ingredients:

Tender goat meat (with bones) – 500 grams

Potatoes – 2 medium-sized, peeled and halved

Onions – 2 large, finely chopped

Tomatoes – 1 large, chopped

Garlic paste – 2 teaspoons

Ginger paste – 1 teaspoon

Green chilies – 2-3, slit

Turmeric powder – 1 teaspoon

Red chili powder – 1 teaspoon (adjust to taste)

Coriander powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Bay leaves – 2

Cloves – 3-4

Cinnamon stick – 1 small piece

Cardamom pods – 2-3

Mustard oil – 4 tablespoons (or any oil of your choice)

Salt – to taste

Water – as needed

Fresh coriander leaves – for garnish

Instructions:

1. Marinate the Meat: In a bowl, mix the goat meat with a little turmeric, salt, and garlic paste. Let it marinate for 30 minutes to 1 hour for better flavor.

2. Heat Oil: In a deep pan or kadai, heat mustard oil until it starts to smoke slightly, then reduce the heat to medium.

3. Fry Potatoes: Add the halved potatoes and fry until golden. Remove and set aside.

4. Sauté Spices: Add the bay leaves, cinnamon, cloves, and cardamom to the hot oil. Sauté for a few seconds until aromatic.

5. Add Onions: Add the chopped onions and sauté until golden brown.

6. Add Ginger and Garlic: Add the ginger and garlic paste and sauté for another minute.

7. Add Tomatoes and Spices: Add the chopped tomatoes, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the oil starts to separate from the mixture.

8. Add Meat: Add the marinated goat meat and stir well. Cook on medium-high heat, stirring frequently until the meat is browned and starts releasing its juices.

9. Simmer: Lower the heat, cover, and cook for 15-20 minutes, stirring occasionally. Add water if the mixture starts to stick.

10. Add Potatoes: Add the fried potatoes and enough water to make the desired consistency of the curry. Bring it to a boil.

11. Cook Until Tender: Cover and simmer until the meat is tender and the potatoes are fully cooked. This may take an additional 20-30 minutes depending on the meat quality. Adjust salt as needed.

12. Finish with Garam Masala: Add garam masala powder and green chilies. Let it simmer for another 5 minutes.

13. Garnish: Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Enjoy your flavorful Kochi Pathar Jhol!