Pakistani Goat Curry With Potatoes Food

GOAT CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

PAKISTANI CURRY WITH POTATOES AND CAULIFLOWER

Steps:

• Wash the cauliflower and break into florets.
• Set aside.
• Wash the potatoes, peel and dice.
• Set aside.
• Wash the tomatoes, dice and set aside.
• In a large nonstick frying pan heat the oil over medium heat.
• When the oil is hot, add the cumin seeds and heat for about 30 seconds.
• Add the garlic and ginger and cook another 30 seconds.
• Add the potatoes and stir to blend.
• Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
• Add the tomatoes and cook for 5 minutes, stirring occasionally.
• Increase heat to high.
• Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
• Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
• Stir once in a while.
• Remove cover and add the peas.
• Cook two more minutes and turn off heat.
• Garnish with the cilantro.

PAKISTANI GOAT CURRY WITH POTATOES

Steps:

• Pour the oil into a large, wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, cardamom, and onions. Stir and fry 5-6 minutes or until the onions turn a light brown. Add the garlic and ginger. Stir for a minute. Add the goat, turmeric, coriander, and cayenne. Stir for 2-3 minutes. Add 1 cup water and bring to a boil. Cover and cook on medium heat about 10 minutes or until all the liquid has disappeared. Remove cover and stir 3-4 minutes to brown the meat slightly. Now add 4 cups water and bring to a boil. Cover, turn heat to low, and cook gently for 1 hour. Add the potatoes and salt. Stir and bring to a boil. Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender. Sprinkle the garam masala over the top and mix in. Turn off the heat and serve.