Goat curry
This recipe is from tutorial Goat Curry & Spicy Cucumber Salad with Jeetan Khadka.
Ingredients
For this recipe you will need:
2.5 lb Goat Meat
1 Medium Red Onion
2 Medium Tomatoes
2 Chillies
Cilantro
Ginger/Garlic Paste
4 Whole Cardamom Pods
2-3 Clove
3-4 Bay leaf
Fenugreek seed
Turmeric Powder
Cumin Seeds
Garam Masala
Paprika
Nutmeg (Optional:Makes meat tender)
Instructions
Begin by heating the pot, heat 4 tablespoons (2 oz) of cooking oil and add cloves, cardamom, bay leafs, and fenugreek seed. Stir it until you can feel the aroma in a medium to high heat.
Add chopped goat meat, salt and a teaspoon of turmeric and stir it occasionally for 8-10 minutes.
Add chopped onion, chili and ground ginger/garlic paste. Give it an occasional stir until it changes to brown in color. 2-3 minutes
Now is a good time to add a mixer of ground Cumin, Nutmeg, paprika and Garam Masala. Add a cup of water, give it a nice stir and put on the lid. Check occasionally and give a stir. 4-5 minutes
Add chopped tomatoes, give a stir and cover the lead.Cook the tomatoes until caramelized. 4-5 Minutes
Add two cups of water and give it a nice stir. Reduce the heat and continue to cook until goat meat is tender. 15-20 minutes.
Test the salt and if you want more gravy add more water and bring it to boil in low heat.
Top off with freshly chopped cilantro and serve with rice.
Tips: To make the gravy more flavorful use the rice water instead of regular water. Rice water is loaded with nutrients and starch. Before cooking your rice, wash it and get rid of the first batch of water. Add another fresh water and soak the rice for 5 minutes, using your hand in claw shape gently, rub the rice and swirl the rice in a separate bowl. Save that starchy water and later use it as gravy water.
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