Tuesday, 28 March 2017

Cooking Goat Curry

Although it is considered a red meat, goat meat has less fat and cholesterol than lamb or beef.  
So it is healthier.
We used to eat goat meat in Africa and Asia, but it is quite uncommon in North America. 
This is one way I cook a goat curry.
Grind fresh cloves, cinnamon, star anise, black pepper, green and black cardamom and fennel seeds.

In a pressure cooker, fry a couple of onions, 
and add a paste of garlic and ginger when the onions are light brown. Add a little red chilli powder.

Add the powdered spices in, along with some salt and stir for a minute or two.

Add the meat (which was already cut into small cubes, washed and drained)

Keep stirring occasionally to prevent the meat and spices from sticking to the pot. 
Add a tablespoon of vinegar. Shut and cook till you hear three whistles on the pressure cooker!
Open, if the meat is cooked, add potatoes - they go so well with meat. Shut and cook till another whistle. Turn off, and leave the pressure cooker shut for about 15-20 minutes before serving.

This curry will taste better the second day, and the following day, and will last for a week if refrigerated.