1,2,3
Goat Curry
This is a wonderful goat curry recipe I tried today. It is adapted from here, but I modified some of the steps/quantities. I am actually not a huge fan of goat meat, but my husband likes it so I am trying to cook it more often.
Ingredients
- 2.25 lbs Goat meat cut into small pieces
- 4 tbsp sunflower oil
- 2 large red onions thinly sliced
- 2 Tomatoes diced
- 2 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp Coriander Powder
- 2 tsp Cumin Powder i.e., Jeera
- 1 tsp Tumeric Powder i.e., Haldi
- 1 tsp red chili powder
- 2 tsp garam masala powder
- To taste Salt
- To garnish cilantro
Servings: people
Instructions
- Heat oil in open pressure cooker on medium heat.
- Add onions to oil. Saute until soft (partially browned). Remove from oil and pat excess oil with paper towel.
- Grind onions in food processor until onions form a paste. If too dry, add a small amount of water.
- Re-heat oil and saute onion paste for a 2-5 minutes on medium heat.
- Grind tomatoes, garlic paste, and ginger paste in food processor.
- Add paste and remaining powdered spices to pressure cooker.
- Saute for 10 minutes or until oil begins to separate.
- Add goat meat to pressure cooker and mix well. Add salt and saute until goat begins to brown.
- Add half a cup to a full cup of hot water to the pot based on how thick you would like your gravy.
- Close the pressure cooker and allow to cook for about 6 whistles (~30 minutes).
- Once meat is soft, garnish with cilantro and serve with basmati rice or chapatis.
Share this Recipe
Powered byWP Ultimate Recipe
Chicken Vindaloo
This is a Chicken Vindaloo recipe I have adapted from Currytastic. I’ve always been a huge fan of vindaloo dishes – outside of biryani, it’s my go-to meat dish at Indian restaurants. I love how to mix of flavors complement each other, especially the subtle taste of vinegar. Up until today, I had never actually tried cooking Chicken Vindaloo myself, but my husband wanted something different, so I gave it a shot, and I think it came out pretty well. While researching recipes, I found out that Vindaloo orginated from a Portuguese dish called Carne de vinha d’alhos.
I’ll add pictures the next time I make this because I absolutely hate recipes that don’t provide pictures of the end result.
Ingredients
Vindaloo Curry
- 3/4 inch Ginger finely grated
- 1 tsp Cumin Powder i.e., Jeera
- 1 tsp Tumeric Powder i.e., Haldi
- 1.5 tsp Garam Masala
- 1/3 tsp Ground Cinnamon
- 2 tsp Mustard Seeds
- 1 tsp Coriander Powder
- 1 tsp Cayenne Pepper
- 2.25 tbsp Distilled White Vinegar
- 3/4 tbsp Water
- 1 tsp Granulated Sugar
Main Ingredients
- 150 ml Extra Virgin Olive Oil
- 3 Red Onions finely diced
- 4 Dried Red Chilies cut into small pieces
- 2 lbs Skinless, Boneless Chicken Breast cut into small pieces
- 500 g Tomatoes chopped
- 2 tsp Red Chili Pepper
- To taste Salt
- To taste Black Pepper
- 8 cloves garlic
- 4 Small Potatoes peeled, boiled, and cut into small pieces
Servings: people
Instructions
Vindaloo Paste
- In a medium bowl, combine the grated ginger and all the dry ingredients.
- Add the vinegar and water and mix thoroughly to create the vindaloo paste. Set aside.
Main Preparation
- Blend the onions in a food processor to ensure they are super fine.
- Heat olive oil in a wok on medium heat.
- Fry garlic and onions in oil for 5-10 minutes until they are soft (i.e., half-browned).
- Add chicken to wok and cook for 3-5 minutes.
- Add chilies, tomatoes, salt and pepper to wok and cook for 1-2 minutes.
- Mix in the Vindaloo Paste that was set aside earlier. Ensure it is mixed evenly.
- Allow food to come to a boil, then change temperature to low.
- Add in potatoes and red chili powder and mix well.
- Simmer for 30-45 minutes. Do not allow vindaloo to dry out, so add water as necessary. Start with a 1/2 cup and add accordingly.
- Serve with rice, naan, or chapatis.
Share this Recipe
Powered byWP Ultimate Recipe