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Goat Curry from Kashmir

About the recipe

This dish is really fantastic! We found it in The Bible of Indian Cuisine , on page 179.

We adjusted the quantities slightly and added a few extra ingredients.

We have made it both as a side dish and as a biryani. For the biryani you use the same recipe, but serve it in a large oven dish with saffron colored rice on top. Also super tasty!

Servings:

4 persons

Region:

Asia

Kitchen:

Indian

Working hours:

1 hour

Total preparation:

2 hours

Course/dish:

Main course

M, f, v or v

Meat

Material:

-

Season:

-

Complexity:

Average

Ingredients and supplies

  • 800 g goat meat with bone, cut into pieces
  • 2 onions
  • 4 cloves of garlic
  • 0.5 tsp asafoetida
  • 1 tsp caraway or cumin seeds
  • 4 or 5 dried chili peppers
  • 15 black peppercorns
  • 5 cloves
  • 5 black kadamon pods
  • 5 tbsp sunflower oil
  • salt to taste
  • 1/4 bunch fresh coriander

  • 7 tbsp Greek yoghurt (10% fat)
  • 1 tbsp flour
  • 2 tsp Kashmiri chili powder
  • 4 tsp fennel powder
  • 2 tsp ginger powder
  • 2 tbsp cumin powder
  • 1 tbsp coriander powder
  • 3 tbsp meat masala
  • 0.5 tsp asafoetida
  • 1 tsp caraway or cumin seeds

Prep-work

  • Cut the chili peppers lengthwise and then crosswise to make narrow strips.
  • Crush the cardamom pods in a mortar and pestle, remove the skins.
  • Add the cloves and peppercorns to the cardamom seeds and grind finely in a mortar.
  • Cut the onion into half rings.
  • Slice the garlic.

Preparation

  • Heat the oil in the casserole dish over medium-high heat.
  • Fry the onion and garlic in the oil until translucent
  • Add the chosen spices for a few minutes to release the flavor.
  • Add chili peppers, caraway/cumin seeds and asafoetida and stir well.
  • Bake this for a few minutes but don't let it burn!

  • Turn up the heat.
  • Add the goat meat and fry for 5 to 10 minutes until brown all over.
  • Add 350 ml (preferably warm/hot) water and bring to the boil.
  • Let it boil for about 5 minutes.
  • Place on low "heat".

  • Put the yogurt in a bowl
  • Add the flour and 3 tablespoons of water and stir together.
  • Add the Kashmiri chili, fennel, ginger, cumin, coriander powder together with
    add the meat masala with some salt.
  • Stir well.

  • Mix the yogurt mixture in the pan with the goat meat and stir well.
  • The meat must be submerged in liquid; add water if necessary.
  • Bring to the boil and simmer until cooked, turning occasionally.

note:
The recipe states that it should be cooked in 40 minutes, but we couldn't do it in 1 hour either.
We made it a second time and it was cooked in 1 hour, but in a pressure/steam oven at 120 degrees.
So give it a try, it also depends on the meat and age of the goat!

Goat curry Serving:

  • Put in a nice bowl
  • Remove some whole leaves from the bunch of coriander, finely chop the rest
  • If you have any yogurt left over, drizzle a few dollops of yogurt over the meat.
  • Sprinkle coriander over the dish with some flair.

KPK

​

29 december 2023

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