February 4, 2011

Tamarind goat curry


My telugu (people from Andhra, a southern Indian state) friends make this curry so well, I just fall for the color of the curry, and the way the tamarind soaks the meat to make it tender and juicy. Yum, try it. You may use goat, lamb or pork.
What I used: Serves 4
2lb goat meat with bone
½ cup tamarind cleaned and soaked in 1 cup water or 3 tsp thick tamarind paste
Whole garam masala (4-6 cloves,1 inch cinnamon, 2 cardamoms, 2 bay leaves, 1tsp fennel seeds)
1 tsp black pepper seeds
2 tsp ginger garlic paste
2-3 tsp red chili powder
½ tsp cilantro seed powder
2 cups red onion diced
¼ cup dry coconut powder
4tsp canola oil
Salt to taste

Use a large, heavy-based pot. Over medium heat, add oil. Toss the whole garam masala and pepper seeds. Toast for 2-3 minutes until aromatic. While they are toasting, add half the onion. After the onions turn golden brown, turn off the heat and let cool. Add the tamarind and coconut to the cooled mixture, and grind to a fine paste.
Back in the large pot, Add oil, on medium heat, and add the remaining onions and goat. Roast for 5-7 minutes until it browns, add in a cup of water and pressure cook it till done. Do this only if the meat is not tender enough, otherwise just browning it well should be good. Add the ground masala paste to it now. Let is simmer on medium heat until the oil begins to separate. Add the chili, cilantro, turmeric powders, and salt into the curry; turn down the heat to low, cook for 30-45 minutes covered on a low simmer. Don’t stroll away and leave it unattended. The meat should be at a drop off the bone tender.
Now the oil from the goat as well as the curry would have separated. The meat should cook through completely. Turn off the heat right about now.  Garnish with chopped fresh cilantro and onions. Serve piping hot with steamed rice or chapathis and a light yogurt salad. Enjoy!