Street Food Pune

22/04/2023

Dessert & Sweet Dish Online Competition Pune 2023

Rs.251.00

Each participant shall be given a gift and certificates.
Each participant will get a special mention on our website and social media.
Each participant and their recipe will be featured in our blog.
Dessert & Sweet Dish Online Competition Pune 2023

https://streetfoodpune.in/product/dessert-sweet-dish-online-competition-pune-2023/

05/04/2023

Stuffed Mushroom Curry – Madhura Phadke

https://streetfoodpune.in/recipe-competition/stuffed-mushroom-curry-madhura-phadke/

05/04/2023

Stuffed Patra with Cheese Topping – Neha Mendapara

https://streetfoodpune.in/recipe-competition/stuffed-patra-with-cheese-topping-neha-mendapara/

15/02/2023

Recipe Competition Pune 2023
https://streetfoodpune.in/product/recipe-competition-pune-2023/

14/01/2023

“May all your worries and fears diminish from your life and fill your heart with calm and healthy thoughts. Happy Pongal”

19/12/2022

05/12/2022

Punjabi Chicken in Thick Gravy

https://streetfoodpune.in/recipe-inspiration/punjabi-chicken-in-thick-gravy/

05/12/2022

Chicken Biryani, Hyderabadi Style

https://streetfoodpune.in/recipe-inspiration/chicken-biryani-hyderabadi-style/

30/11/2022

Spicy Indian (Gujarati) Green Beans
Rating: 4.3/5
Preparation Time: 15 m
Cooking Time: 15 m
Total Time: 30 m

Ingredients:
1 pound fresh green beans, trimmed and cut into 1 inch pieces
1/4 cup vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, finely chopped
1 dried red chile pepper, crushed
1 teaspoon salt
1/2 teaspoon white sugar
ground black pepper to taste

Directions:
Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

https://streetfoodpune.in/.../spicy-i...

30/11/2022

Masala-Spiced Roast Chicken
Rating: 4.2/5
Preparation Time: 5 m
Cooking Time: 1 h 5 m
Total Time: 1 h 10 m

Ingredients:
1 (3 pound) whole chicken, giblets removed
10 cloves garlic
1/4 cup garam masala
1 lime

Directions:
Preheat oven to 425 degrees F (220 degrees C).

Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.

Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

https://streetfoodpune.in/.../masala-...

30/11/2022

Chicken Mulligatawny Soup

Rating: 5/5
Preparation Time: 35 m
Cooking Time: 24 m
Total Time: 59 m

Ingredients:
1 Granny Smith apple, finely chopped
1 small onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
1 jalapeno pepper, finely chopped, or more to taste
3 tablespoons minced ginger
2 tablespoons curry powder
3 cloves garlic, minced
1/2 teaspoon garam masala (optional)
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
4 cups chicken broth
1 cup seeded and chopped tomatoes
2 skinless, boneless chicken breast halves
1 (14 ounce) can coconut milk
2 cups fresh spinach
1/4 cup chopped cilantro, or to taste
3 cups cooked jasmine rice
1 lime, cut into wedges

Directions:
Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.

Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.

Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

https://streetfoodpune.in/reci.../chi...

30/11/2022

Indian Eggplant – Bhurtha
Rating: 4.5/5
Preparation Time: 15 m
Cooking Time: 50 m
Total Time: 1 h 5 m

Ingredients:
1 eggplant
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato – peeled, seeded and diced
1 clove garlic, minced
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/4 cup chopped fresh cilantro

Directions:
Preheat the oven’s broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.

Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don’t let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.

Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

https://streetfoodpune.in/recipe.../i...

30/11/2022

Naan Bread
Rating: 3.96825385093689/5

Preparation Time: 30 m
Cooking Time: 20 m
Total Time: 5 h 5 m
Ingredients:
2 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm milk
1/4 cup plain yogurt, room temperature
4 tablespoons melted butter
3 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nigella seeds (kalonji) (optional)

Directions:
Put warm water in a small bowl, add sugar and yeast and stir until dissolved. Set aside for 5-10 minutes or until it foams.

Blend in the warm milk, yogurt and melted margarine. In a large bowl, mix flour, salt, baking powder and poppy seeds. Pour in the yeast/milk mixture all at once and work it into the flour, using your hands. Continue mixing, adding flour or water as needed, until the mixture leaves the sides of the bowl.

Knead for 6 to 8 minutes or until smooth and elastic. Place in a lightly oiled bowl and turn to coat. Cover with a damp cloth and let stand in a warm place to rise for about 4 hours or until doubled in volume.

Preheat oven to 550 degrees F (285 degrees C) or your oven's highest setting and set a rack in the lower third of the oven. Place a large pizza pan or iron griddle on the rack and preheat. Also preheat the broiler.

Punch the dough down and knead briefly. Divide into six pieces and shape them into balls. Place them on an oiled plate and cover with lightly oiled plastic wrap. Let balls rest for 10 to 15 minutes. Roll out and stretch each ball until it is about 10 inches long and 5 inches wide. Remove the pizza pan from the oven, brush with oil and place one of pieces of bread on it.

Bake at 550 degrees F (285 degrees C) for about 4 to 5 minutes until bread is puffed and has brown spots, then transfer to a wire rack, returning pizza pan to oven to keep hot. Place bread under broiler until 'charcoal' dots appear on the surface. Wrap finished bread in a towel while baking the remaining loaves. (If your pizza pan is big enough, try baking two loaves at the time.)

https://streetfoodpune.in/recipe-inspiration/naan-bread/

30/11/2022

Spicy Indian Chicken Curry Yummy
Rating: 3.92682933807373/5

Preparation Time: 15 m
Cooking Time: 1 h
Total Time: 1 h 15 m
Ingredients:
3 tablespoons vegetable oil
4 boneless, skinless chicken thighs, cut into bite-size pieces
1 large white onion, finely chopped
2 tablespoons ginger garlic paste
2 tablespoons curry powder
1/2 (2 inch) stick cinnamon stick, broken into pieces
8 pods whole green cardamom pods
4 bay leaves
6 whole cloves
1 tablespoon red pepper flakes, or to taste
15 whole black peppercorns
2 teaspoons coriander seeds

Directions:
Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

https://streetfoodpune.in/recipe-inspiration/spicy-indian-chicken-curry-yummy/

30/11/2022

Punjabi Chicken in Thick Gravy
Rating: 4.21052646636963/5

Preparation Time: 25 m
Cooking Time: 1 h 5 m
Total Time: 1 h 30 m

Ingredients:
2 tablespoons vegetable oil
2 tablespoons ghee (clarified butter)
8 chicken legs, skin removed
1 teaspoon cumin seeds
1 onion, finely chopped
5 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 small tomato, coarsely chopped
1 tablespoon tomato paste
1 tablespoon garam masala
1 tablespoon ground turmeric
1 teaspoon salt, or to taste
1 serrano chile pepper, seeded and minced
1 cup water
1/4 cup chopped fresh cilantro

Directions:
Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.

Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.

Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.
https://streetfoodpune.in/recipe-inspiration/punjabi-chicken-in-thick-gravy/

30/11/2022

East Indian Chicken with Tomato, Peas, and Cilantro
Rating: 4.42857122421265/5

Preparation Time: 15 m
Cooking Time: 1 h
Total Time: 1 h 15 m

Ingredients:
2 tablespoons olive oil
1 onion, minced
1 teaspoon curry powder
1 teaspoon dry mustard
8 tomatoes, diced
4 cloves garlic, crushed
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon salt
4 skinless, boneless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped cilantro

Directions:
Heat oil in a large pan over medium heat. Cook and stir onion, curry powder, and dry mustard in the hot oil until onion is softened, about 5 minutes. Add tomatoes, garlic, garam masala, cumin, and salt; simmer over medium-low heat until tomatoes have broken down and ingredients have blended, about 40 minutes.

Cook and stir chicken into tomato mixture until chicken is cooked and no longer pink in the center, 15 to 20 minutes. Add peas and cook for 1 more minute. Remove from heat. Sprinkle with cilantro.


https://streetfoodpune.in/recipe-inspiration/east-indian-chicken-with-tomato-peas-and-cilantro/

30/11/2022

Naan-like Easy Flatbread
Rating: 4.24137926101685/5

Preparation Time: 25 m
Cooking Time: 9 m
Total Time: 37 m
Ingredients:
2 cups all-purpose flour, or more as needed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cumin seeds
1/2 teaspoon white sugar
1 cup milk
2 tablespoons oil, divided

Directions:
Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.

Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.

Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.

Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side. https://streetfoodpune.in/recipe-inspiration/naan-like-easy-flatbread/

30/11/2022

Mulligatawny Soup I
Rating: 4.79531145095825/5

Preparation Time: 20 m
Cooking Time: 1 h
Total Time: 1 h 20 m

Ingredients:
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Directions:
Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

When serving, add hot cream.

https://streetfoodpune.in/recipe-inspiration/mulligatawny-soup-i-2/

30/11/2022

Lamb Korma
Rating: 4.07142877578735/5

Preparation Time: 10 m
Cooking Time: 1 h 15 m
Total Time: 1 h 25 m

Ingredients:
2 1/4 pounds cubed lamb meat
4 teaspoons olive oil, divided
1 brown onion, chopped
1 red potato, peeled and cubed
1/2 cup curry powder
1/2 cup water
1/3 cup coconut milk
1/3 cup drained canned chickpeas (garbanzo beans)

Directions:
Place lamb in a bowl and drizzle 2 teaspoons olive oil over lamb; stir until coated.

Heat remaining 2 teaspoons olive oil in a saucepan over low heat; cook and stir onion until softened, 10 to 15 minutes. Remove saucepan from heat and add potato to onion.

Heat a large skillet over medium heat; cook and stir lamb, working in small batches, until browned, about 5 minutes per batch. Transfer browned lamb to onion mixture.

Stir curry into lamb-onion mixture and cook over medium heat for 1 minute. Add water to lamb-onion mixture and bring to a boil. Reduce heat to low, cover saucepan, and simmer until lamb is cooked through and potatoes are tender, about 45 minutes.

Mix coconut milk and chickpeas into lamb-onion mixture and simmer until heated through, about 5 minutes.
https://streetfoodpune.in/recipe-inspiration/lamb-korma/

30/11/2022

Indian Saag
Rating: 3.97979807853699/5

Preparation Time: 30 m
Cooking Time: 20 m
Total Time: 50 m

Ingredients:
1/2 cup butter
2 teaspoons cumin seed
1 green chile pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
1 pound chopped fresh mustard greens
1 pound chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt

Directions:
In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.

Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
https://streetfoodpune.in/recipe-inspiration/indian-saag/

30/11/2022

Steve's Chicken Korma
Rating: 4.09677410125732/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 35 m

Ingredients:
2 tablespoons cooking oil
1/2 teaspoon ground ginger
1/2 teaspoon red chile powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon ground white pepper
1 large onion, chopped
1 clove garlic, minced
1 cup chopped canned tomatoes
2 skinless, boneless chicken breast halves - cubed
1/4 cup chicken stock
2 tablespoons ground almonds
1/4 cup heavy cream
1/4 cup plain yogurt

Directions:
Heat the oil in a large skillet over medium heat. Combine the ginger, chili powder, cinnamon, turmeric, and pepper; stir into the hot oil and cook for 5 seconds. Add the onion and garlic; stir and cook until onions become transparent, about 7 minutes. Stir in the tomatoes and chicken, and cook until chicken is no longer pink, 5 to 8 minutes.

Combine the chicken stock with the chicken-onion mixture; stir and cook 3 minutes. Stir in the almonds, cream, and yogurt; continue cooking 2 to 4 minutes.
https://streetfoodpune.in/recipe-inspiration/steves-chicken-korma/

30/11/2022

Dosas (Indian-style Pancakes)
Rating: 3.66666674613953/5

Preparation Time: 15 m
Cooking Time: 20 m
Total Time: 1 h 5 m

Ingredients:
1 cup brown rice flour
1/2 cup whole wheat flour
1 1/2 cups water
1 red onion, finely chopped
1 clove garlic, minced
1/4 cup fresh cilantro, chopped
1/4 teaspoon white sugar
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons whole mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 teaspoon ground ginger
1 pinch cayenne pepper
3 tablespoons rice vinegar
1 tablespoon vegetable oil

Directions:
Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.

To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

https://streetfoodpune.in/recipe-inspiration/dosas-indian-style-pancakes/

30/11/2022

Curried Beef with Winter Vegetables
Rating: 4.375/5

Preparation Time: 35 m
Cooking Time: 1 h 30 m
Total Time: 2 h 5 m

Ingredients:
1/2 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 (3 inch) pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples - peeled, cored and chopped
1 cup raisins
1 cup cashews
1/2 cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.

Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.

Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.

Bake in preheated oven until heated through, about 1 hour.

https://streetfoodpune.in/recipe-inspiration/curried-beef-with-winter-vegetables/

25/11/2022

Indian Chicken Curry I
Rating: 4.4/5
Preparation Time: 15 m
Cooking Time: 30 m
Total Time: 45 m

Ingredients:
8 bone-in chicken breast halves, skinless
salt and pepper to taste
1 tablespoon olive oil
2 onions, peeled and quartered
1 teaspoon finely chopped fresh ginger root
1 teaspoon crushed garlic
1 tablespoon hot (Madras) curry powder
1 (15 ounce) can tomato sauce
1 (10 ounce) can coconut milk
4 whole cloves
4 pods cardamom
1 cinnamon stick
salt to taste

Directions:
Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.

Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.

Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.

Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.
https://streetfoodpune.in/recipe-inspiration/indian-chicken-curry-i/

25/11/2022

Aloo Gobi
Rating: 4.3/5

Preparation Time: 30 m
Cooking Time: 35 m
Total Time: 1 h 5 m

Ingredients:
3 tablespoons vegetable oil, divided
1/2 teaspoon cumin seed
1 small onion, quartered and sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
1/4 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/2 head cauliflower, cut into florets
2 teaspoons lemon juice

Directions:
Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.

Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

https://streetfoodpune.in/recipe-inspiration/aloo-gobi-2/

25/11/2022

Mutton Varuval (Malaysian Indian-Style Goat Curry)
Rating: 5/5

Preparation Time: 30 m
Cooking Time: 2 h 30 m
Total Time: 3 h

Ingredients:
2 pounds goat stew meat, cut into chunks
2 teaspoons salt, divided
1 teaspoon ground turmeric, divided
1/2 teaspoon ground black pepper
2 small red onions, quartered
1 1/2 tablespoons coconut oil
1 cinnamon stick, broken into pieces
2 whole star anise pods
4 cardamom pods
1 tablespoon fennel seeds
1/2 teaspoon whole cloves
2 tablespoons curry leaves, divided
1 tablespoon ginger-garlic paste
1 small tomato, diced
1 teaspoon coconut oil
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground paprika
1/2 cup chopped fresh cilantro

Directions:
Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.

Place red onions in a blender; grind into a smooth paste.

Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.

Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.

Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

https://streetfoodpune.in/recipe-inspiration/mutton-varuval-malaysian-indian-style-goat-curry/