GOAT CURRY RECIPE | BBC GOOD FOOD
Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation
Provided by John Torode
Categories Dinner, Main course
Total Time 3 hours 25 minutes
Prep Time 25 minutes
Cook Time 3 hours
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 574 calories, FatContent 31 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 9 grams fiber, ProteinContent 48 grams protein, SodiumContent 3.5 milligram of sodium
INDIAN GOAT CURRY | ALLRECIPES
An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis.
Provided by piku
Categories World Cuisine Asian Indian Main Dishes Curry
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
- Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
- Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
- Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.
Nutrition Facts : Calories 466 calories, CarbohydrateContent 29.3 g, CholesterolContent 124 mg, FatContent 16.8 g, FiberContent 4.5 g, ProteinContent 48.5 g, SaturatedFatContent 3.4 g, SodiumContent 160.8 mg, SugarContent 5.8 g
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Reviews 4.6
Total Time 2 hours 59 minutes
Category World Cuisine, Latin American, Caribbean
Cuisine Latin American, Caribbean
Calories 238.3 calories per serving
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