“Every single bite was an explosion of perfection, sauces, texture, meat, it felt too good for it to be legal.” – Zach Braiker on today’s Goat Curry.
I have been making lamb curry in US for last 3 years and have been cursing the quality of mutton. It took me 3 years to realize, what I was looking for was goat and not lamb? Yes people, what you get in the US is mostly lamb and what we eat in India in the name of mutton is Goat. And lamb being gamey, does not taste good in curry.
You may not find goat in all stores. Market Basket’s target market being immigrant population, it will be your best place to find goat. Cheap and fresh. ($4.29/lb)
Today when I made this Goat curry, I made double the quantity, thinking we will take it for lunch tomorrow. But finished it ALL.
In Zach Braiker language “I feel like a drunk puppy after the meal, I just want to roll around on my back and hug myself, YUMMY!”
Here is what you need to make people feel like that:
- 1.5 lb goat shoulder cut, preferably Australian.
- 1 tsp turmeric
- 1 tsp salt
- 4-5 cups water
- 1 tsp coriander seeds
- 1 tsp cumin
- 2 cardamoms
- 2″ cinnamon
- 4 cloves
- 1 tsp red chili pepper flakes
- 1/2 cup dry coconut flakes
- 1 onion, 1/2 sliced and 1/2 finely chopped (I used pearl onion instead of finely chopped onion, looks and tastes even better)
- 4 garlic cloves, crushed
- 1/4″ ginger piece, crushed
- 1 potato, cubed
- 2 tomatoes chopped
- 1/2 cup coconut cream/milk (optional)
- 2 tbsp coconut oil (you can any other oil, but coconut gives better flavor)
And this is what you will do:
- In a deep pot combine goat, turmeric, salt and water. Bring it to boil and then simmer for 2 hours. Use pressure cooker if you have, in that case cook for 5 whistles.
- While goat is cooking you can prepare the spices. In a pan heat 1 tbsp oil and then add dry spices from #5 to #11. You may crush the dry spices before adding them to pan. I crush them in a tiny mortar that I have.
- Once the spices are nice and brown, add sliced onion, garlic and ginger. Turn it on medium heat till the mixture is brown but don’t burn it. Blend it in a food processor with some water to form paste. Set it aside.
- Check if the goat is cooked. It should break easily or separate easily from a bone.
- Heat rest of the oil in the pan and add chopped onion and cubed potato. keep turning till both are little crisp.
- Take the cooked goat out with the help of slotted spoon and add it in the pan. (you can use the stock for something else) Follow it with the spice paste and turn it for 2 minutes and then add tomatoes.
- Cover it and let it cook for 10 minutes. Check for salt, add some more if it’s not enough.
- Finish it with coconut cream and chopped coriander, bring it to boil and serve with flavored rice or dosa.
PS: Don’t worry even if you forget a few things or don’t have a few ingredients, it will still turn out to be good.