02 August 2010

19: Spicy Lamb/Goat Curry

Goat curry is my hubby's favorite dish. He in fact drove to a specific grocery store just to buy some good goat meat. And as I am someone who loves simple recipes, chose to make it as quickly and as simply as possible. The key thing to cooking lamb/ goat is to make sure the meat is tender once it is cooked. I usually use a meat tenderizer to ensure this. Marinate the meat in red chilly powder, meat tenderizer, salt and lime juice for at least an hour. Here are the ingredients:

To dry roast and grind,

1/2 large onion
4-5 cloves
1/2 cinnamon stick
1 large black cardamom
1 bay leaf
2-3 garlic pods
3 green chillies (according to taste)
1 Tbsp. poppy seeds
4-5 Tbsp. grated coconut
3-4 curry leaves

Dry roast all ingredients mentioned above except for the green chillies and garlic. Then grind the roasted ingredients and the green chillies and garlic to a paste.

To fry,
2 Tbsp. cumin seeds
1/2 large onion
3 Roma tomatoes
Coriander leaves

In a pressure cooker fry cumin seeds, and the onion until the onion turns brown. Add a pinch of salt and turmeric powder. Then add chopped tomatoes and fry until you get a smooth paste. To this add the ground paste and fry well. Add the meat and stir for 2 minutes. Then add 1/2 cup of water and pressure cook until you here 3-4 whistles. Open the pressure cooker and stir the curry until gravy thickens. garnish with coriander and serve with hot rice or rotis.

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