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Easy pan fried, healthy thanksgiving sides!

on November 18, 2014

Don't fret over limited oven space. Try these pan fried healthy sides!

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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
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1 tsp black pepper seeds
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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.
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If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside.
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