Thursday, November 17, 2011

Goat Curry

If you ask me what is my ultimate favorite will be goat or lamb.  I just love it grilled or cooked in spices but of course these are the things that cannot be consumed on a weekly affair.  So whenever I cook these kind of meat, I try to jazz it up with spices.  Goat curry is especially tasty the next day when you reheat them.  We love to have them with white rice or sometimes my hubby likes to dip bread in it.

The way to cook this meat cannot be any simpler.  The key to have a soft tender meat is to use a pressure cooker but of course if you dont have one, the meat can be cooked the regular way. I used my pressure cooker to get the meat tender faster, then I added it to the wok and cooked the rest of the way on the stove top.


Goat meat, cut into chunks ( I used about 2 lb)
2 big red onions, cubed
3 tomatoes, cubed
Ginger garlic paste
1/2 tsp turmeric powder
1/2 tsp cumin seed
1 sprig of curry leaf
1 cinnamon stick
2 star anise
4 cardoman pods
5 clove
1/4 tsp fennel seed
1/2 tsp sugar
Black pepper and salt

Put the meat with turmeric powder, salt, cumin and ginger garlic paste in a pressure cooker and cook for about 5 minutes depending on your pressure cooker.  This is if you are using the cooker or else follow the method below.

In a clean wok, over medium heat; add some vegetable oil, cardamon pods, star anise, fennel seeds, cloves, cinnamon stick and curry leaf.  Once you hear the popping sound add cubed red onions and a pinch of salt.  Stir and let it cook for couple of minutes until onions are translucent and slightly browned.
Once onions are browned slightly, add the cubed tomatoes and saute for couple of second till it softened.
Add the meat (without the liquid from the pressure cooker), red chili powder, meat curry powder and salt. Stir well and add about 3 tbsp of the cooked liquid or just add some water.  Cover and let it cook for about 35 to 40 minutes depending how tender you want the meat to be. Skip this long process if you have used the pressure cooker to tenderise the meat.  Stir occasionally so that the meat does not get burned.  If you need more liquid to cook it, add the leftover liquid or water; little at a time.
Lastly add 1/2 tsp sugar, black pepper and chopped cilantro. Let it cook for about 5 minutes.  At this point the gravy should be dry and the meat properly cooked.  Adjust the seasoning.

Note:  I have adjusted the seasoning and spiciness to our preference but if you want it to be spicier, please add more chili powder.

spices- cardamon, cinnamon, star anise, cloves, fennel

1 comment:

  1. Good thought come with delicious goat curry, thank you.