BLACK PEPPER GOAT CURRY
Black pepper is found in abundance in Kerala (South India); coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish.
Provided by Tarama
Categories World Cuisine Recipes Asian Indian
Time 1h30m
Yield 4
Number Of Ingredients 16
Steps:
- Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.
- Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
- Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.
- Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 22.2 g, Cholesterol 53.1 mg, Fat 15.1 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 2.7 g, Sodium 2073 mg, Sugar 7.9 g
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