This is a recipe for goat curry but it works equally well with lamb. Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level.
Half the pepper people! I love my spice but this was flaming. Maybe my peppercorns were extra bitey but ours tasted great but too much heat, added Greek yogurt to be eadible. Also couldn't get any goat so used Buffalo instead which tasted great. - 12 May 2018
I used this recipe with chopped larger chunks of goat with bone, from an Afghan (Halal) butcher - a much cheaper cut. I extended the final cook to 6 hours in a slow cooker. The result was very similar to curries we ate in Bangladesh. - 23 Apr 2016
This recipe really is superlative. Here's how I make the curry paste without a blender: Grate an onion (this is easier and takes less time than you'd expect). Grind two tablespoons of black pepper (don't reduce the black pepper--it's too distinctive to the recipe's flavor). Cook the onion on medium for two minutes. Then add the ground black pepper and cook for four minutes. Then add the coriander and curry powder (I used two tablespoons in place of the curry leaves) and cook for one more minute. Throughout this process, add up to one cup of water as needed to keep things from sticking to the pan. After that, proceed with the recipe as written. In order to reduce spiciness, I cut the cayenne pepper in half. I'm also guessing (although I don't know) that two tablespoons of curry powder is less hot than a half cup of curry leaves. With these reductions, the recipe was still almost too spicy for my taste buds, so many might want to go down to a tablespoon of curry powder and half tablespoon of cayenne. Adding spinach at the end of the simmering process worked pretty well for me as a way to add some vegetable to the recipe. - 25 Aug 2009 (Review from Allrecipes USA and Canada)