Black Pepper Goat Curry Food
GOAT CURRY
A North Indian Style Spicy Goat Curry.
Provided by Akhila
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Clean and cut lamb into medium size pieces. For this dish I would prefer using lamb with bone on it. Equal portions of shoulder cut and a soup cut would be ideal.
- In to a pressure cooker, add oil and sugar, and place on low flame.
- As the sugar starts caramelizing, add finely chopped onions and a pinch of salt. Stir well so that the sugar blends well with the onions.
- Continue cooking the onions slowly till it's properly broken down and turns brownish.
- Add the Ginger-garlic paste and the green chilies. Cook till the raw smell of the garlic subsides.
- Add the meat masala and chili powder, saute for 2 minutes.
- Add the lamb pieces and water, close the lid and pressure cook on a medium flame until the whistle blows 5 times.
- Take the cooker off the flame, and allow it to rest till the pressure goes off.
- Open the lid, and cook in low flame. Add salt as needed.
- As the water evaporates and the gravy starts thickening, add the coriander leaves to garnish, and your dish is done.
- Serve with Rice or Naan
CURRIED GOAT
Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It's worth making to maximize the dish's depth and complexity, and the recipe here makes extra (which can be used in any kind of stew or braise). Hazel insists that the best way to prepare goat is not to brown the meat first, but to cook everything all at once in the same pot. "When you heat everything up together," she said, all the flavor "gets locked in there."
Provided by Priya Krishna
Categories dinner, meat, main course
Time 14h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
- Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
- Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
- Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
- Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams
PEPPERY GOAT CURRY
This recipe was passed on to me by my mom-in-law. She is a wonderful cook. I love this recipe for its simplicity. This is really a spicy curry so you better have it with plain white rice. Enjoy your winter meal.
Provided by Jimmicky
Categories Main Dish Recipes Curries
Time 47m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a stovetop pressure cooker over medium-high heat. Add red onions; cook and stir until softened, 5 to 10 minutes. Stir in green chile peppers, black pepper, and turmeric.
- Mix goat meat into the pressure cooker. Add salt; stir thoroughly until goat is evenly seasoned, about 2 minutes. Pour in water. Close and seal lid according to manufacturer's instructions; bring to high pressure. Cook until goat is tender, about 15 minutes.
- Remove from heat and release pressure using the natural-release method according to manufacturer's instructions.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 12.4 g, Cholesterol 53.1 mg, Fat 9.3 g, Fiber 2.9 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 108.2 mg, Sugar 4.4 g
CURRY GOAT
Steps:
- For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
- For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
- Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
- Serve with rice or rice and peas.
CURRY GOAT
Make and share this Curry Goat recipe from Food.com.
Provided by Miss-Alex
Categories Meat
Time 2h35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Cut the goat into cubes.
- Peel skin off potatoes and cut into cubes.
- Wash the meat with the vinegar and hot water for 30 minutes, then rinse.
- Season meat with 2 tblspn curry powder, diced onions, salt and pepper and refrigerate for an hour or more.
- In a pot, add the oil and the 2 tblspn of curry powder.
- When powder changes color add meat and fry for 2 minutes, add 2 cups of water immediately, and add potatoes,turn heat down to medium.
- Boil for 15 minutes, then taste the stew, add any extra salt if necessary.
- Boil for an extra 45 minutes, adding water when needed.
- Too make the stew thicker add the breadcrumbs.
Nutrition Facts : Calories 658.2, Fat 25.3, SaturatedFat 5.2, Cholesterol 258.6, Sodium 1152.7, Carbohydrate 8.6, Fiber 3.3, Sugar 1.8, Protein 94.8
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