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Ingredients: 2kg lean goat meat [shoulder] Oil for frying 1 sliced onion 3 teaspns cummin seeds 1½ teaspns fenugreek seeds 3cm piece cinnamon 8 whole cloves 1 tablspn crushed green ginger 4 cloves garlic [crushed] 3 desrtspns curry powder 1 tablspn paprika ½ teaspn chilli powder 500gms tomatoes 1 teaspn cardamon Cut meat into small pieces. Pour enough oil into a pan to cover the base and heat well. Add the sliced onion and cook until half browned. Add the cummin, fenugreek, cinnamon and cloves. Cook gently until the onions are browned. Add ginger and crushed garlic, fry for 30 seconds. Add meat and cook until well browned. Reduce heat and cook gently for 10 minutes. Add curry powder, paprika and chilli powder. Add peeled, chopped tomatoes and stir well to combine with other ingredients. Place in an oven-proof dish. Stir in 500mls water and sprinkle cardamon over the top. Cover and simmer for 11/2 to 2 hours. Add more water if necessary during cooking time. Serve with boiled jasmine rice, mango chutney, cucumber mixed with natural yoghurt and puppodums.
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Ingredients: 1kg forequarter chops 1 tblspn butter 125mls orange juice 1 teaspn dried mustard Salt and pepper to taste Grated rind of 1 orange 1 tblspn honey 1 teaspn fresh chopped mint 2 teaspns cornflour Heat butter in a pan and brown the chops on each side over high heat, then reduce heat. Combine rind, juice, mustard, honey and mint and pour over the chops. Add salt and pepper, cover and simmer gently for 11/2 hours until tender. More juice or water may need to be added during cooking. When cooked, thicken if desired with the cornflour mixed to a paste with a little water. Roasted Goat Meat Rub the meat with olive oil. Sprinkle with herbs, marjoram, rosemary and thyme. Wrap in foil and put in an oven on a medium heat [165C]. Cook for 30 minutes per 500gms of meat, plus 30 minutes. Make a sauce by chopping onions, celery, parsley, thyme and a bay leaf. Place them in a pan with 750mls of stock or water and simmer for 20 minutes. Heat 25gms butter in a pan, add 25gms and stir until brown. Strain the stock and add to the browned flour. Stir until stock thickens, then simmer for 10 minutes. |
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