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Cook Time:45 minsAdditional Time:14 hrsTotal Time:14 hrs 45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:14 hrsTotal Time:14 hrs 45 minsServings:4Yield:4 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:14 hrs
Additional Time:
14 hrs
Total Time:14 hrs 45 mins
Total Time:
14 hrs 45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMarinade¼cupwhole-milk plain yogurt1tablespoonminced fresh ginger2teaspoonsminced garlic2teaspoonsghee or canola oil½teaspoonsalt½teaspoonground turmeric¼teaspooncrushed red pepper1 ½poundsboneless goat or lamb, preferably from shoulder or leg, trimmedCurry1tablespooncoriander seeds2teaspoonscumin seeds½teaspoonfennel seeds3tablespoonsghee or canola oil1cupfinely chopped onion2medium tomatoes, chopped (about 2 cups)1teaspoongaram masala¼teaspoonsalt½cuplow-sodium chicken brothFresh cilantro for garnish
Cook Mode(Keep screen awake)
Ingredients
Marinade
¼cupwhole-milk plain yogurt
1tablespoonminced fresh ginger
2teaspoonsminced garlic
2teaspoonsghee or canola oil
½teaspoonsalt
½teaspoonground turmeric
¼teaspooncrushed red pepper
1 ½poundsboneless goat or lamb, preferably from shoulder or leg, trimmed
Curry
1tablespooncoriander seeds
2teaspoonscumin seeds
½teaspoonfennel seeds
3tablespoonsghee or canola oil
1cupfinely chopped onion
2medium tomatoes, chopped (about 2 cups)
1teaspoongaram masala
¼teaspoonsalt
½cuplow-sodium chicken broth
Fresh cilantro for garnish
Directions
To prepare curry: Remove the marinating goat (or lamb) from the refrigerator and let stand at room temperature for 30 minutes.
Toast coriander, cumin and fennel seeds in a large saucepan over medium heat, stirring occasionally, until very fragrant, 2 to 3 minutes. Cool slightly. Grind to a fine powder in a clean coffee grinder or mortar and pestle.
Wipe out the pot, add ghee (or oil) and heat over medium-high heat. Add onion and cook, stirring often, until starting to brown, 3 to 4 minutes. Add tomatoes and cook, stirring frequently, until most of the liquid has evaporated, 3 to 5 minutes. Add the ground seeds, garam masala and salt and cook, stirring, until fragrant, about 30 seconds.
Add the goat (and all of the marinade). Pour in broth, stirring to scrape up any bits from the bottom of the pan. Bring to a boil, then reduce heat to simmer. Cover and cook, stirring occasionally, for 1 hour. Uncover and continue cooking, stirring occasionally, until the meat is very tender and the sauce is reduced, about 1 hour more. Serve topped with cilantro, if desired.
Tips
Make Ahead Tip: Marinate the goat (Step 1) for up to 24 hours.
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Nutrition Facts(per serving)298Calories17gFat10gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
