Boneless Goat Curry

Showing posts with label Boneless Goat Curry. Show all posts
Showing posts with label Boneless Goat Curry. Show all posts

Friday 17 October 2014

How you serve Boneless Goat Curry to Guest


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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