Black Pepper Goat Curry recipe
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Ingredients
- 1 teaspoon vegetable oil 1 onion, chopped ½ cup fresh curry leaves 2 tablespoons whole black peppercorns 2 tablespoons ground coriander ½ cup water 3 tablespoons vegetable oil 2 onions, thinly sliced 2 inch piece ginger, minced 5 cloves garlic, minced 2 tablespoons cayenne pepper, or amount to taste 1 tablespoon salt 1 tablespoon ground turmeric ½ cup tomato paste 1 pound goat stew meat, cut into 1-inch cubes ½ cup water
Nutrition Info
- 308.6 caloriescarbohydrate: 22.2 gcholesterol: 53.1 mgfat: 15.1 gfiber: 6.2 gprotein: 23.4 gsaturatedFat: 2.7 gservingSize: -sodium: 2073 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Black Pepper Goat Curry
Directions
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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.