To prepare the garlic-ginger paste, blend the garlic and peeled ginger with 1 ounce water in a food processor.
Heat 2 tablespoons oil in a deep sauté pan or wok on medium heat. Add the onions, then immediately add the goat, cayenne, coriander, cumin, salt, turmeric and 2 tablespoons garlic-ginger paste. Add two liters of water and cover the pan with a lid. Let cook on medium heat until the meat is tender and cooked through, about 2 hours. Add the remaining 4 tablespoons oil, tomatoes, cilantro, sliced ginger and pepper, if using. Cover and cook until the tomatoes are cooked and juicy, 5 more minutes.
If desired, garnish with chopped cilantro and sliced ginger. Serve with naan.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Taj Mahal, Boise, ID
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