How you serve Boneless Goat Curry to Guest

How you serve Boneless Goat Curry to Guest

   October 17, 2014       prabhakardalvi

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ABOUT THE RECIPE - Chef Vikram Vij

The following recipe is based on my memory of long-ago stews. Although Chef have toned down the spiciness a little bit for the North American palate, this is a rich meal and robust of flavour, so be prepared to sweat a little bit.

INGREDIENTS

• STEWED GOAT
• 1/2 cup ghee or butter
• 1 tablespoon salt
• 6 pounds goat meat, bone in, cut into 1 1/2- to 2-inch dice
• MASALA
• 1 1/2 cups cooking oil
• 1 tablespoon and 1 teaspoon cumin seeds
• 10 cloves garlic
• 1 3-inch cinnamon stick
• 5 black cardamom pods, lightly pounded
• 1 pound red onion, thinly sliced
• 3 tablespoons chopped garlic (9 medium cloves)
• 2 tablespoons finely chopped ginger
• 3 cups pureed ripe tomatoes
• 1 tablespoon black pepper
• 2 tablespoon ground cumin
• 2 tablespoon garam masala
• 1 teaspoon turmeric
• 1 1/2 teaspoons salt
• 1 tablespoon paprika
• 1 1/2 teaspoons ground cayenne pepper
• 1 cup plain yogurt (as fatty as you can get)
• 1/2 cup frozen blueberries
• 6 cups water

PREPARATION -

STEWED GOAT

• 1For the goat, combine ghee (or butter), salt, goat meat and water in a large pot on medium high heat.
• 2Stir regularly for 10 to 15 minutes or until the meat is browned and begins to release its juices.
• 3Cover and reduce heat to low, then cook for 1 1/4 hours, stirring every 15 minutes. The goat meat and bones will release water and should not stick to the bottom of the pan. If the meat is sticking, add 1/2 to 1 cup more water.
• 4While the meat is stewing, make the masala in a separate pan.
• MASALA
• 1For the masala, heat oil to medium high for 1 minute in a large pot.
• 2Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow cumin seeds to sizzle for 30 seconds; stir in the onion and sauté for 7 to 8 minutes or until crispy brown on the edges.

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