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Vikram’s Boneless Goat Curry

BT Calgary | posted Monday, May 11th, 2015

Courtesy Vikram Vij

 

STEWED GOAT

• ½ cup ghee or butter
• 1 tsp salt
• 6 lbs goat meat, bone-in, cut in 1 ½ -to 2-inch dice
• 1 cup of water

MASALA

• ½ cup of cooking oil
• 1 tbsp + 1 tsp cumin seeds
• 3-inch cinnamon stick
• 5 black cardamom pods, lightly pounded (Optional)
• 10 cloves
• 1 lb red onions, thinly sliced
• 3 tbsp chopped garlic (9 medium cloves)
• 2 tbsp finely chopped ginger
• 3 cups pureed tomatoes (6 medium)
• 1 tsp black pepper
• 2 tbsp ground cumin
• 2 tbsp garam masala
• 1 ½ tsp salt
• 1 tbsp paprika (optional)
• 1 tsp turmeric
• 1 ½ tsp ground cayenne pepper (optional)
• 1 cup plain yogurt (minimum 2% milk fat), stirred
• 6 cups water

STEWED GOAT:

  1. In a large pot on medium-high heat, combine ghee (or butter), salt, goat meat and water.
  2. Stir regularly for 10 to 15 minutes, or until meat is browned and begins to release its juices.
  3. Cover and reduce the heat to low, then cook for 1 ¼ hours, stirring every 15 minutes.
  4. The goat meat and bones will release water and should not stick to the bottom of the pan.
  5. If the meat is sticking, add ½ to 1 cup of water.
  6. While the goat meat is stewing, make the masala in a separate pan.

MASALA:

  1. In a large pot, heat oil on medium-high for 1 minute.
  2. Add cumin seeds, cloves, cinnamon and black cardamom, stir and allow cumin seeds to sizzle for 30 seconds.
  3. Stir in onion and sauté for 7 to 8 minutes, or until crispy brown on the edges.
    Add garlic and sauté for 2 minutes, or until browned.
  4. Stir in ginger, tomatoes, black pepper, ground cumin, garam masala, turmeric, salt, paprika and cayenne.
  5. Reduce the heat to medium, cover and cook for 3 minutes.
  6. Place yogurt in a small bowl.
  7. To prevent curdling, spoon 2 to 3 tbsp of the hot masala into the yogurt.
  8. Stir well, then pour the yogurt mixture into the pot of masala.
  9. Sauté masala for another 2 minutes, then stir in water, increase the heat to high and bring to a boil.
  10. Cover, reduce the heat to low and simmer for 10 minutes.
  11. Turn off the heat.

FINISH CURRY:

  1. After goat has stewed for 1 ¼ hours, remove a piece from the pot, allow it cool for a minute and pull some meat off the bone.
  2. If it pulls off easily and is tender remove the pot from the heat.
  3. If not, cook the goat meat for another 15 minutes.
  4. Once goat neat is cooked, turn off the heat and allow to cool for 20 to 30 minutes.
  5. Set the pot of cooled goat meat beside the pot of curry.
  6. Wearing plastic gloves, pull the goat meat off the bones.
  7. Discard the bones and return the goat meat to the pot of curry.
  8. Just before serving, heat goat curry on medium-high and bring it to a boil.
  9. Stir and reduce the heat to medium, cover and simmer for 10 minutes.
  10. Serve immediately.
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