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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