Goat curry
Votes: 4
Time: --
Goat curry - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of boneless goat meat (or young lamb)
- 3 diced tomatoes
- 1/2 cup coconut milk (optional)
- Juice of 1 lime
- 1 tbsp. salt
- 1 teaspoon ground black pepper
- 1 Scotch bonnet pepper, seeded and finely chopped
- 1/2 tsp dried thyme
- 1/2 tsp ground allspice
- 3 tbsp. curry powder
- 2 whole green onions, chopped
- 1 onion, sliced into half rings
- 3 crushed cloves of garlic
- 1/4 cup vegetable oil
- 7 tbsp of water
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Recipes with similar ingredients: goat meat, tomatoes, chili pepper, coconut milk, lime juice, allspice, thyme, curry, green onions, garlic
Cooking the dish according to the recipe:
- Rinse the meat thoroughly, rub it with lime juice (from 1/2 a whole lime), place the meat in a bowl, then add salt, black pepper, Scotch bonnet pepper, thyme, allspice, curry powder, green onions, onions, and garlic. Marinate in the refrigerator for at least 2 hours, preferably longer.
- Heat the oil in a frying pan until very hot and fry the meat until golden brown. Then add the marinade, tomatoes, and coconut milk (if using) and simmer for about 3 minutes. Add the water, reduce the heat, and simmer for 2-3 hours, stirring occasionally, until the meat is tender.
Categories:
recipe / Dinner / Soups / Thick soups and stews / / Indian cuisine
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