Goat Stew with Ginger, Cardamom and Coriander
Mrs. Singh's Goat Curry
Kundan Khaliya
Birria de Chivo
Goat Stew with Ginger, Cardamom and Coriander
Time: About 2 hours
4 tablespoons vegetable oil
6 green cardamom pods
2 black cardamom pods
6 cloves
1 stick cinnamon
2 bay leaves
8 to 10 black peppercorns
4 cups diced red onions, about 1 1/2 pounds
3 tablespoons chopped ginger
2 tablespoons chopped garlic
3 to 4 Thai or other small, hot peppers
2 1/2 pounds goat thighs or shoulder, cut in 5" pieces with the bones
3 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon turmeric
1 1/2 teaspoons cayenne pepper
1 cup diced unpeeled fresh tomatoes
3/4 cup crushed canned tomatoes
2 tablespoons tomato paste
3/4 cup yogurt
2 teaspoons salt or to taste
1 teaspoon garam masala (available at Asian markets)
2 tablespoons chopped cilantro.
Heat 4 tablespoons of oil in a stockpot. Add cardamom pods, cloves,
cinnamon stick, bay leaves and black peppercorns and saute over medium
heat,
stirring constantly, until spices begin to crackle, about 5 minutes. Add
onions, ginger, garlic and peppers, continuing to stir.
Add goat meat, cooking until the meat is brown and onions are
translucent, about 20 minutes.
Add coriander, cumin, turmeric and cayenne and stir for about a minute.
Add tomatoes, a few tablespoons of water, and tomato paste and stir.
Beat yogurt well and then stir in with salt and 1/2 teaspoon of garam
masala and continue to stir for about 8 to 10 minutes or until fat
separates. Add 2 1/4 cups more water and bring to a boil. Cover and
simmer slowly for about 30 minutes, stirring occasionally, then add
another cup of water. After 20 minutes add 2 cups more water and simmer,
covered, for at least another hour until tender.
Place in a serving bowl and sprinkle with cilantro and remaining garam
masala.
Yield: about 6 servings.
Mrs. Singh's Goat Curry
1kg Goat meat cubed
5 cm Cinnamon stick
5 Cloves (whole)
1 teaspoon Mustard seeds
1 teaspoon Fenugreek seeds
1 teaspoon Fennel seeds
5 Green cardamoms (whole)
2 tablespoons Ginger/Garlic paste
3 Onions large, peeled and finely diced
2 tablespoons Curry powder for red meat
1 tablespoon Garam masala
1 teaspoon Red chili powder
1 teaspoon Turmeric powder
1 teaspoon Salt (or to taste)
1 bunch Fresh coriander chopped finely
1/2 cup Coconut milk
1 cup Green peas
2 Tomatoes cut into eights
Heat oil in a heavy based saucepan and add cinnamon stick, mustard,
fenugreek, cardamoms, fennel and cloves. Stir for 10 seconds. Add ginger
garlic paste and keep stirring for another 30 seconds. Add chopped
onions and keep stirring until the onions are soft. Add thecubed goat
meat, curry powder, turmeric, chili powder and salt. Stir through until
the meat is properly coated with the spices. Lower the heat and cover
the pan, stir frequently and cook for 15 minutes. Add the coconut milk
and cook for another 30 minutes over slow heat until the meat is tender.
Add the peas and garam masala. Stir for 5 minutes. Add the tomatoes and
coriander. Take off the heat. Serve with rice.
Jasmin Restaurant
Hindmarsh Square, Adelaide, South Australia
Kundan Khaliya (Kid Goat Curry Wrapped in Gold)
Serves 6
Kundan means gold. Kaliya is a category of rich meat curries.
I used gold leaf as it is a fraction of the price of gold leaf.
1 1/2 cups usli ghee (clarified butter)
3/4 cups raw cashews
3/4 cup charoli nuts (also known as chironji)
1 1/2 medium red onions, peeled and thinly sliced
15 green cardamom pods
15 whole cloves
4 Bay Leaves
2 3" cinnamon sticks
2 lb. bone in leg of goat or baby lamb, trimmed and cut into 2" long
pieces; shanks cut into 3" long pieces, rinsed
2 1/2 lb. boneless leg of kid goat or baby lamb, trimmed and cut into 2"
pieces
6 cloves of garlic, peeled
2" piece of fresh ginger, peeled and coarsely chopped
1 ripe medium tomato, cored and coarsely chopped
4 tablespoons ground coriander, sifted
1 tablespoon ground turmeric, sifted
1/2 tsp. Indian (not Kashmiri) red chile powder, sifted
Salt
1 cup whole milk yogurt
2 tsp. saffron threads, crushed into a powder
1 tabs. Kewra (screw pine/pandanus) water
1/4 cup clotted cream
1/4 cup heavy cream
8-10 sheets of gold leaf (optional)
Heat ghee in a large heavy pot over medium heat. Add cashews
and fry until they darken slightly, then transfer with a slotted
spoon to a bowl. Reduce heat to medium-low and repeat process with
the charoli nuts, and transfer to the bowl with the cashews.
Add onions to pot and cook for 8-10 minutes. Add cardamom, cloves, bay
leaves, and cinnamon and cook for 2 minutes. Transfer the onion-spice
mixture to another bowl. Increase heat to medium-high. Fry meat in 3
batches until golden brown all over, 5-8 minutes per batch. Return the
meat and onion spice mixture to the pot and reduce heat to medium-low,
and cook uncovered for 30 minutes.
Meanwhile, put garlic and ginger into a blender, with motor
running drizzle in 1/3 cup of cold water through the hole in blender
top, blending until a loose paste forms, transfer to a bowl. Puree
tomatoes in blender, transfer to another bowl. Add the fried nuts to
the blender, and with motor running drizzle in 1 cup cold water
through the hole in the blender lid, blending until a loose paste
forms, transfer to another bowl.
Stir garlic paste, coriander, turmeric, chile powder, 1 tsp. salt into
pot, simmer, stirring occasionally, until meat is tender, 2 hours. Mix
saffron and screw pine water together and set aside. Stir nut paste
into pot, cover, and cook for 10 minutes. Stir in saffron mixture and
creams and cook until heated. Ladle sauce into a sieve set over bowl.
Discard onions and spices, return strained sauce and any pieces of meat
to pot of meat. Adjust seasonings to taste. Sauce should be as thick
as heavy cream, loosen with hot water if needed. Stir in as many as 7
gold leaves,if using. Transfer curry to a serving dish. Wrap a few
pieces of bone- inmeat in remaining gold leaves, if using.
Birria de Chivo
5 Pounds Hindquarter of Young goat Or
3 Pounds Bone in Lamb Shoulder or Butt end of leg
12 Guajillo Chiles, dried, stemmed, seeded
6 Cloves Garlic
3 Tablespoons Cider Vinegar
1/4 teaspoon Ground Cumin
3/4 teaspoon freshly ground pepper
1 teaspoon Salt
2 teaspoons Sugar
1 Tomato, peeled and cored Or
15 ounces Canned Tomatoes, drained
1 teaspoon Oregano, Mexican
Salt
1 Onion, cut in 1/8 inch dice
3 Tablespoons Cilantro leaves, chopped
2 Limes, quartered
Trim most of fat from meat. If using goat hindquarter, cut in 2 pieces
with cleaver, severing joint at top of leg.
Heat heavy skillet over medium heat. Tear chiles into flat pieces and
toast, few at a time, pressing them against hot surface with metal
spatula, until they crackle and blister, about 5 minutes a side. Place
in bowl and cover with boiling water, weighted with plate to keep
submerged. Soak 30 minutes.
Roast garlic in same skillet until peel blackens and cloves are soft
inside, 2-3 minutes. Cool and peel.
Drain chiles and puree in blender or food processor with garlic and
vinegar. Add cumin, pepper, salt and 3/4 cup water and puree until
smooth. Press through sieve. Remove 1/2 cup and stir in sugar; set aside
for glazing. Spread rest of chile paste over meat, cover and refrigerate
4 hours or overnight.
Set roasting rack in deep, wide pot at least 1 inch above bottom of pot.
Add 3 cups water. Lay marinated meat on rack, spreading any extra
marinade on top. Cover pot with tight sealing lid. Bake at 325 F 3
hours. Carefully remove meat from rack. Remove rack from pot and spoon
fat from surface of broth. Measure out broth, adding water if necessary
to make 1 quart, into saucepan. Puree tomato with oregano, add to broth
and simmer over medium-low heat 20 minutes. Season with salt to taste.
Shortly before serving, remove bones, large pieces of gristle and excess
fat from meat, keeping pieces of meat as large as possible. Set meat on
baking sheet, brush lightly with reserved chile paste and bake in a 350
F oven 10 minutes.
To serve, present meat on large platter and pass warm broth separately,
or slice meat across grain and serve it in broth soup plates. Pass
onion, cilantro and limes.
From: Rick Bayless Authentic Mexican: Regional Cooking form the Heart of
Mexico
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