Walkabout Goat Curry
The inspiration for the Indian food today comes from Simply Vegetarian 777. I don’t remember how I got to her site but once there I was immediately transfixed by her Mung Methi Dal with Garlic Tadka. I’m not quite sure if I’ve had yellow mung dal before but am quite sure I’ve never heard of garlic tadka, however her pictures were gorgeous and I just knew I wanted some. I immediately placed my order with amazon prime for a quick order of dal, asafetida and dried, whole, red chillies.
The dal met all of my expectations and beyond, although I didn’t have any methi leaves but used chopped baby spinach instead. Don’t neglect to make the garlic tadka. The crunchy, spicy pieces of garlic gild the lily for this dish. The recipe is quick and easy and, oh, so tasty! Thank you simply vegetarian! Go to the site for the recipe because I don’t have anything of value to add to what has already been so beautifully accomplished.
As I said, Simply Vegetarian inspired me to make Indian food today. I had a bag of goat meat cubes in the freezer that I had purchased a while ago from the freezer section of Weiss supermarket. Surprisingly, the meat comes from Australia, is free range and therefore “walkabout” :D
I think that a curry sauce made with pastes of aromatics is both thicker and richer tasting than one made with plainly sauteed aromatics; more authentic. That’s what I think :)
I’ve got to get an exotic/Indian can of ghee. There’s nothing wrong with it but “Super fine Brookside” ghee doesn’t quite set the tone :)
Goat Curry
6-8 garlic cloves
1 inch ginger root
1 tbsp water
1 can diced tomatoes
1 large purple onion, thinly sliced
4 tbsp ghee
1 tbsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp Indian red chili powder
1 tbsp garam masala
1 tsp salt
2 lbs goat cubes, bone in, seasoned with salt
3/4 cup water
Grind the garlic and ginger together with the water to make a paste. Add the tomatoes and blend well. Set aside.
Cook the onion in a skillet with 2 tbsp of the ghee until lightly browned, remove and then grind into a paste. Add the remaining 2 tbsp of ghee to the same skillet and cook the onion paste with the coriander, cumin, turmeric, chili powder, garam masala and salt for about 3 minutes. Add the reserved tomato mixture to the onion paste and simmer for about 10 minutes.
Add the goat cubes to the skillet, cooking until browned, then add the water, cover and simmer, stirring occasionally, for about 2 hours.
Serve with rice or chapatis.
