Goat Curry with Flaky Flat Bread (serves 8-10)
This curry was absolutely amazing, guys. The flavors are so savory and vibrant, but not overwhelming or overly spiced. The actual goat itself might be a little bit difficult to find, but some butchers may have it in your area, and if not you could always substitute it for another type of meat of a similar texture.This recipe is surprisingly simple, and probably won’t be too tough for those cooking along at home! Also, I apologize to my American readers for listing the measurements in metric terms, but thats how they’re written on my recipe and I think its most accurate to copy it verbatim from the sheet. Note: one tablespoon in this recipe (Australian) is slightly smaller than an American tablespoon, at 15 mls instead of 20.
Ingredients:
9 cloves garlic
2.2 kg goat leg or shoulder, cut into 3 cm pieces.
4 cups plain yogurt
1 tbsp cardamom pods
1 tbsp ground coriander
1 tbsp whole black peppercorns
2 tsp cumin seeds
2 tsp chili powder
1 tsp whole cloves
750 ml (c cups) sunflower oil
7 cm piece ginger, peeled and julienned
6 French shallots, peeled and thinly sliced
thick plain yogurt, to serve
coriander sprigs, to serve
Directions:
1. Place garlic cloves into a blender, add 60 ml water and blend until smooth. Pour garlic into a large, heavy-based pot, add venison, yogurt, spices, 160 ml sunflower oil, ginger, and 2 tsp salt.
2. Place pot over high heat and stir until mixture comes to a boil. Reduce heat to medium and simmer mixture, stirring occasionally to scrape up browned bits from the bottom of the pot, and cook until meat is tender, about two hours.
3. Heat remaining oil in a large saucepan or deep fryer to 170 degrees celsius. Add shallots and deep fry until golden brown, about two minutes. Remove with a slotted spoon and move to an absorbent paper-lined plate and let cool.
4. Place shallots into a mortar and coarsely grind with a pestle. Add shallots and two cups water to venison and cook over medium heat until sauce is reduced and thickened, about 45 mins.
5. To serve, spoon some goat into a bowl or onto a plate and top with a dollop of thick yogurt and coriander sprigs. Serve and enjoy!
Natalie's Cook-Nook 