Indian: Nepalese Goat Curry

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 2 lbs boneless goat meat, cubed (leg preferred)
• 2 tablespoons olive oil
• 4 cups water (approximate)
• 1 tablespoon beef base
• 1 tablespoon vegetable base
• 2 teaspoons salt
• 3 medium yellow onions, chopped
• 12 cloves garlic, minced
• 1 serrano pepper, finely diced (or more if desired)
• 4 tablespoons garam masala (see master recipe)
• 4 tablespoons turmeric powder
• 4 tablespoons paprika
• 4 tablespoons tomato paste
• ⅓ cup ginger paste (approx 3 oz)
• Cilantro leaves for garnish (optional)

Procedure:

1. In a pressure cooker, saute goat meat in olive oil until lightly browned
2. Add water to almost covering the meat
3. Stir in beef base, vegetable base, salt
4. Cook under pressure for approx 45 minutes (or simmer for 5-6 hours until meat is very tender)
5. Remove the meat and refrigerate overnight (optional)
6. Transfer stock to smaller container and refrigerate overnight (optional)
7. In the morning, remove the solidified grease on top of the stock and set aside
8. Start the stew in a big soup pot: saute onions in a little grease from the stock until wilted and starting to caramelize
9. Add garlic, serrano peppers and saute briefly (about 1 minute)
10. Add about 1 cup of the goat stock
11. Stir in the garam masala, turmeric, paprika, tomato paste, ginger paste
12. Adjust for thickness (add stock to thin the curry, add tomato paste to thicken)
13. Adjust for seasoning (add salt and pepper as needed)
14. Add the goat meat, mix well and serve
15. Garnish with cilantro leaves if desired