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1. Mission Curry Commences

Shruti's mission to make better curry than her parents begins with Madhur Jaffrey.

Shruti embarks on her mission to make a better curry than her parents with help from celebrity chef Asma Khan and the legendary Madhur Jaffrey.

If you're inspired by listening to Shruti's journey, you'll find a recipe from Madhur Jaffrey herself to start you on your culinary way on the programme website.

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10 minutes

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2. Defining the Curry

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Madhur Jaffrey's Goat Curry

Ingredients 
  • Oil 
  • Cinnamon stick 
  • Cardamom pods 
  • Cloves 
  • Mace 
  • Onions, finely chopped 
  • Ginger and garlic, finely grated 
  • Goat meat, bone-in 
  • Chopped tomatoes 
  • Salt to taste 
  • Garam masala 
Method 1. Heat the oil in a large pan. Add the cinnamon stick, cloves, cardamom and mace and stir for half a minute. 2. Add onions and fry until golden brown. 3. Add ginger and garlic and stir for a few seconds. 4. Add the goat meat and let it brown with the spices on a slow heat. If it sticks to the bottom of the pan, add a sprinkling of water. 5. Add chopped tomato and stir. Add sprinklings of water as tomatoes brown. 6. Add water, cover and cook for an hour until meat is tender. Stir every so often. 7. Sprinkle garam masala over the dish and stir to combine. Season with salt. Remove from heat and serve.

Madhur Jaffrey's Aloo Gosht (Pakistani Potato and Goat)

A variation of the first recipe.
  • Serves: 4 
  • Prep time: 10 min 
  • Cook time: 2 hr 
Ingredients 
  • 4 tbsp olive oil, canola oil, or ghee 
  • 1 cinnamon stick (4 inches), broken into pieces 
  • 8 green cardamom pods, crushed 
  • 1 large red onion, halved lengthwise and thinly sliced into half-moons 
  • 3 garlic cloves, crushed 
  • 1 tbsp finely chopped fresh ginger 
  • 3 pounds goat meat, a mix of bone-in and boneless, cut into 1½-inch pieces 
  • ¼ tsp ground turmeric 
  • 1 tbsp ground coriander 
  • ¼-1 tsp cayenne pepper 
  • 5 cups water, divided 
  • 6 egg-size potatoes (about 1 pound), peeled 
  • 2 tsp salt 
  • 1 tsp garam masala 
Method 1. Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cinnamon, cardamom, and onion slices, and stir to coat. Sauté until the onions turn light brown at the edges, about 5-7 minutes. Add the garlic and ginger, and stir to combine. 2. After about 1 minute, add the goat meat, turmeric, coriander, and cayenne pepper to the pot. Stir until everything is well combined, then add 1 cup water. Bring the mixture to a boil, then lower the heat to medium and cover. Cook for 10 minutes, or until most of the liquid has evaporated. Remove the lid, and continue cooking for 3-4 minutes, stirring to ensure that the meat is evenly browned. 3. Add the remaining 4 cups of water, and bring the mixture to a boil. Reduce the heat once more to low, cover, and cook for 1 hour. 4. Add the potatoes to the mixture, and season with salt. Stir to combine, and increase the heat to a boil. Reduce the heat to low, cover, and cook for 30 minutes, or until the meat is fall-apart tender and the potatoes are easily pierced with a paring knife. 5. Add the garam masala, and stir to combine. Remove from the heat and serve.