March 13, 2020
The only red meat most people eat in India was goat ~ lamb is practically non-existent. The best part about goat is that the flavor is so rich a little goes a long way.
1 pound goat with bones
4 to 6 tablespoons ghee
1 teaspoon crushed cardamom seeds
2 cups minced onions
1 tablespoon minced garlic
2 teaspoons ground toasted cumin
1 teaspoon chile powder
1 teaspoon ground turmeric
1 tablespoon sea salt
1 large carrot, cut into 1-inch chunks
2 cups canned chopped tomatoes or 4 cups fresh diced tomatoes
1 pound egg noodles
2 cups chopped fresh cilantro
In a large stockpot, heat the ghee and add the crushed cardamom seeds. Immediately add the minced onions, garlic, and goat meat and cook on medium to high heat until the entire mixture begins to sweat. Continue cooking until the liquid from the onions has mostly evaporated.
Add the cumin, chile, turmeric, and salt, then turn the heat to its lowest setting. Cover the stockpot and simmer the mixture for another 25 to 30 minutes. If it appears dry or is sticking to the bottom, add half a cup of water and continue cooking until the meat is tender but not falling apart.
Add the carrots, tomatoes, and 4 cups of water and bring the mixture to a boil. Lower the heat and simmer the mixture for another 25 to 30 minutes.
At this point, the stew can be refrigerated until ready to serve. When ready to serve, bring the mixture back to a boil and add the noodles. Lower the heat and cook for another 10 minutes or until the noodles are soft. Add more water if the mixture dries up.
Turn the heat off and let the stew rest for about 10 minutes before serving. Garnish with chopped cilantro.
Goat may be replaced with beef or lamb, but use meat with bones for added flavor.
Add other vegetables like diced celery or bell pepper.
Pepper should be fresh for the flavor to really stand out. Buy whole peppercorns and grind them in a spice grinder or blender on high speed.
December 02, 2022