Sweet, Sour And Ever So Slightly Spicy Rajasthani Goat Curry

First make the marinade. Combine all of the marinade ingredients in a large bowl.

Place the goat meat in the marinade and ensure it is mixed well. You could rub the marinade into the meat with your hands. I do.

Cover the meat with plastic wrap and place in the fridge for at least three hours or as long as 48 hours.

In the meantime, take one of the chopped onions and fry it very slowly over low heat in about one tablespoon of the ghee and the sugar. You want the onion to be translucent and glossy brown. This could take about half hour. Once fried, place in a food processor or pestle and mortar and blend/pound to a paste.

This onion paste can be used immediately or stored in the fridge for up to three days.

When you're ready to make the curry, heat the remaining ghee in a large pan or wok.

Toss in the cinnamon stick, cloves and the cardamom pods.

When the spices become quite fragrant - about fifteen seconds - pour in the remaining chopped onion.

Stir the onion to combine with the spices.

Scrape as much of the marinade off the meat as you can and then add the meat to the pan and brown it for about five minutes. Be sure to retain any leftover marinade.

Now add the garlic and ginger purees, the mango chutney and the nutmeg before pouring in the stock.

Bring to a nice bubble and allow to simmer for about three hours. Three hours is not in stone! Check the meat after about two hours. The curry is ready when the goat meat is very tender.

Just before serving, add the fenugreek leaves, the tamarind or lime juice and salt and pepper to taste. I used lime juice by the way.

Then add the remaining marinade one tablespoon at a time while stirring continuously. If you don't have very much marinade, you might like to add another one to three tablespoon of plain yogurt.