|Goat Curry is a traditional north Indian dish that we ate on special occasions as children. This is my husband's favorite dish so these days I make it pretty often. You can use lamb or beef if you are not able to find goat.|
Preheat oven to 350° F on bake setting. Wash meat under cold running water, drain and pat dry. In a bowl, mix meat with Jaswant’s Kitchen Tadka Masala.
Heat oil in a heavy oven proof pot on medium heat on stove top. Add whole spices and cook until golden and fragrant. Add meat and brown on all sides for about 5 minutes. Add onions, garlic, and ginger. Stir for 2 minutes. Add salt, yoghurt, and tomato paste. Mix and cover with a tight fiting lid for 5 minutes. Stir and add 1/2 cup of water and bring to a boil. Remove from stovetop, cover and cook in the pre-heated oven on the middle rack for 60-75 minutes.
If the meat is tender and breaks easily with a spoon it is ready. The cooking time depends on the quality of the meat and the efficiency of your oven. If meat is still tough, cook the curry for longer. If you like more gravy, add more hot water and boil on stovetop until desired thickness is achieved. Add additional salt and crushed hot chilli to taste. Crush the kasoori methi (optional) and sprinkle over the curry. Add Jaswant’s Kitchen Garam Masala. Whole spices are added for flavour and may be removed before serving. Mix and serve in a deep bowl and garnish with cilantro. Serve with basmati rice, chapatti or naan accompanied by a salad and plain yoghurt or raita.
*Kasoori methi is dried fenugreek leaves. It adds depth to the curry and is available in any Indian grocery store.
Tip: You can also make this recipe using lamb or beef instead of goat.
Makes 4 servings
Prep Time: 15 min
Cook Time: 60-75 min
Preheat the oven on the broil setting.
Wash the rack of lamb under cold running water and pat dry. Cut the rack into individual chops. This should make about eight individual pieces. To save some time, ask your butcher to french and cut the rack for you. Wrap aluminum foil on the bone ends to avoid charring.
Combine all ingredients in a bowl except for lamb chops. Lightly coat a baking sheet with oil. Lightly rub oil on the lamb chops making sure to only coat the meat and not the bone tips. Coat lamb with marinade and set aside for 10-30 minutes.
Cook the chops by placing the baking sheet about 10 inches away from the element. Cook for 4 minutes on each side or to desired doneness. Remove from the oven. Place lamb chops on a plate and cover with tin foil, allowing meat to rest for 5 minutes before serving.
|Kebabs are easy, delicious and versatile. Bake them, BBQ them, serve as an appetizer or as a main and freeze them already mixed and formed for a quick weeknight meal.|
Preheat oven to 400 degrees on bake convection setting or preheat BBQ on high heat.
Combine all ingredients in a bowl. Mix until all in ingredients are well incorporated. Make a small ball and cook in the microwave for 30 seconds to check if it has enough salt/seasoning and adjust by adding more if desired.
Line a baking sheet with parchment paper. Form small balls (1-1.5” size) with the lamb mixture and place on baking sheet. If using the BBQ reduce heat to medium and use aluminum foil to ensure the kebabs don’t fall through the grates. You can also do longer kebabs on skewers or patties (like burger patties) to suit the occasion.
Cook until lightly brown about 15 mins, turning halfway through. Ensure internal temperature reaches 160 degrees. Remove from the oven or BBQ and transfer to a paper towel plate to soak up any extra fat.
Serves: 8 as a main meal