Sundays in most Calcutta households are synonymous with a lazy lunch followed by an afternoon nap.. An integral part of the lunch is “kochi pathar jhol” or tender goat meat curry.. Every house has its own recipe but generally whole cardamom, cinnamon , dry red chillis and cloves are thrown into smoking hot mustard oil. Finely chopped onions and ginger are then fried before powdered spices such as turmeric and cumin powder are added follows by the meat which has been sitting smothered in turmeric and red chilli powder. Tomatoes, a bit of sugar and garam masala powder go in, the meat is fried until sealed and well coated with spices. Water is  added and the meat is left to simmer and gently cook. Halfway through, fried potatoes are added and an hour or so later when the whole house is filled with the aroma, the curry is ready. Another way to do this is to use a slow cooker.

Our local meat shop has started stocking goat meat so we’ve just got some for our Sunday lunch. The curry as you can see is gently simmering while I write this.. Soon it will darken in colour and be ready to be served with some plain steamed rice .