Jharkhand Mutton Curry

Goat meat cooked tribal-style over a wood fire — the pieces are first dry-roasted in a hot pan to sear the exterior, then simmered in a mustard oil-based gravy of onion, ginger, garlic, tomato, and a handful of whole spices. The tribal method skips the elaborate ground masala pastes of mainstream Indian cooking, letting the quality of the country goat and the smoke of the wood fire carry the dish.