Goat Curry (also works for lamb)
Spice mixture:
1 tablespoon curry powder
1 tsp turmeric powder
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp salt
1 tsp ground coriander
½ tsp ground black pepper
14 tsp ground cloves
2 tablespoons water
2 tablespoon oil
1 large onion, finely diced
3 bay leaves
4 cardamom pods
2 chopped green chilies (optional)
2 tablespoons ginger/garlic paste (peeled ginger and garlic
finely minced together)
1-2 cups water or any kind of broth you like
1.5 lbs goat meat, cup into 1-inch cubes (ask the butcher to
remove the skin. You can leave the bones
in, it adds good flavor)
2 medium tomatoes, diced
1 bunch fresh cilantro, chopped
Directions:
Mix all spice mixture ingredients with the 2 tablespoons of
water in a small bowl to make a past.
Set aside.
In a medium-sized pot, heat 2 tablespoons of oil over
medium-high heat. Add onions, bay
leaves, cardamom, and green chilies. Fry
until onions start to become light brown, stirring frequently. Add in the ginger/garlic past and fry (always
stirring) until garlic and ginger begin to sweat their flavors out (about 1
minute).
Add the spice paste and blend thoroughly, adding smal
splashed of the water or broth, if it starts to look dry. Do not let the spices become too dry, or they
will burn. The mixture in the pot should
always be about the consistency of cream corn.
Continue stirring and cooking the onion/spice misture, adding
water/broth as needed for 5 minutes.
Add the goat meat to the onion/spice mixture. Blend thoroughly. Do not add any water at this point. You need to allow the goat meat to sweat out
its own juices and fat. Allow goat to
cook in its own juices for at least 15 minutes, stirring occasionally. You should see some natural liquid forming in
the bottom of the pot. Do not try to
short-cut this cooking process. It has a
big effect on the flavor of the spices and meat, and how tender the meat will
be.
Now add the tomatoes, and about half of the broth. Blend well.
Goat meat is naturally a bit tough. So in order for the meat to be nice and
tender, you will need to cook it down for a while. At this point, reduce the heat to medium. This will keep the spices from burning, and
the liquid from evaporating too fast.
Allow the goat to simmer for at least an hour. Check and stir it from time to time. You can even reduce the heat to low, if it
seems to still be reducing the water too fast.
Add more broth/water to keep the mixture from getting to thick and dry,
as needed. It should always be between
the thickness of a soup and a stew.
After an hour, check to see if the meat will easily slip off
the bones. If not, cook longer until it
does. Once the meat comes easily off the
bones, the dish is done. Remove from
heat.
Serve hot by itself like a stew, or with Naan bread, or over
basmati rice.
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