Simple Goat Curry

Mar 01, 2012 @ 6:08 PM
Posted by Prerna Singh, Special Contributor

Nutrition

Cal/Serving: 567
Daily Value: 28%
Servings: 2

High-Protein, Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free

Fat	23g	35%
Saturated	3g	17%
Trans	0g	0%
Carbs	16g	5%
Fiber	5g	20%
Sugars	4g	0%
Protein	72g	145%
Cholesterol	194mg	65%
Sodium	929mg	39%
Calcium	133mg	13%
Magnesium	34mg	9%
Potassium	1616mg	46%
Iron	12mg	64%
Zinc	14mg	94%
Vitamin A	262IU	5%
Vitamin C	12mg	19%
Thiamin (B1)	0mg	29%
Riboflavin (B2)	2mg	101%
Niacin (B3)	13mg	66%
Vitamin B6	0mg	10%
Folic Acid (B9)	39µg	10%
Vitamin B12	4µg	64%
Vitamin E	3mg	16%
Vitamin K	8µg	10%
Fatty acids, total monounsaturated	14g	0%
Fatty acids, total polyunsaturated	3g	0%

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Prerna Singh

I wanted to share the recipe for this goat curry that my papa used to make using whole spices. He is a fabulous cook. He takes his cooking very seriously, and when cooking his goat he would only use the freshest of ingredients. Then, he would spend hours slow-cooking his meat until it gets that dark brown color and masala is absorbed well to the core of meat.

The smell of whole spices blends beautifully with sliced onions which melt upon being cooked. That aroma brings back a lot of memories so I decided I'd share those memories through this recipe.

INGREDIENTS

2 tablespoons vegetable oil
1 cinnamon stick
2 bay leaves
2 whole black cardamom pods
1 cumin seeds
1 1/2 teaspoons whole peppercorns, crushed coarsely
One 1-inch piece ginger, peeled and pounded to a paste
2-3 cloves garlic, pounded to a paste
1 1/2 cups thinly sliced red onion
1 1/2 pounds bone-in goat meat, chopped*
1 1/2 tablespoons ground coriander
1 tomato, cut into 8 wedges
Salt, to taste
Steamed rice, bread, couscous, or quinoa, for serving
Sprigs of cilantro, for garnish

DIRECTIONS

Heat the oil in a heavy-bottomed pan over high heat. Add all of the whole spices. Once fragrant, about 20-30 seconds, add the ginger, garlic, and sliced onion. Cook until the onions begin to get translucent and turn light golden brown, about 4-5 minutes.

Add the meat, ground coriander, and tomato. Season with salt, to taste. Reduce heat to medium, and cover with a lid. Both the onion and meat will lose a lot of water, but keep stirring every 5-10 minutes (scraping the sides and bottom) until the meat turns dark in color and falls apart when pressed with a spoon, about 30 minutes.

After the meat is cooked, if there is any liquid left in the pan, increase heat to high and cook until evaporated, about 5-10 minutes. (This dish is very close to a dry dish.) Serve with steamed rice, any bread, couscous, or quinoa.