OT : My home grown Goat/Lamb Curry Recipe : (Not Vindaloo) :
The difference is : Lamb has more fat than Goat meat, you will learn to compensate for that, over time
This should be a main course for 4 people.
- You need a deep saucepan + a fry pan (skillet)
Ingredients :
- 1 kg (2 lbs) of goat/lamb meat on the bone, preferably chopped into sizes no more than 2 inches
- 3 medium sized Onions, 2 tomatoes - diced onions, chopped tomatoes
- Oil to saute
- Spices : Ginger, Garlic, Red/Green Chilly powder or paste, as preferred, a fistful of chopped up Coriander/Cilantro, Salt to taste. Keep a lime or 2, cut up for use when serving. Most Asian stores in the US will sell Ginger+Garlic paste & Chilly paste - that works too.
Preparation :
In the fry pan,
- Sautee the onions,till brown
- Add the spices (except Cilantro - thats last stage flavoring)
- The onions + spices will stick to the pan - now add the chopped tomatoes, it will add flavor & get the stuff unstuck in the fry pan
Now comes the meat :
In a deep saucepan, transfer whats cooked in the fry pan, add the meat thats chopped, mix it up with the spices, put the lid on, leave the stove at low heat for about 30 minutes.
You will smell cooked spiced meat. Thats when you know, you're done, and the food is done.
Turn the stove off, let the saucepan cool a bit, a few minutes later you can open the lid on the saucepan.
Now, for serving, you transfer it to the appropriate container, then sprinkle the chopped up cilantro on the top. leave the cut lime pieces on the side, for those who want it.
The same recipe can be used for beef or chicken - meat cooking time varies... |
