7HQtGH

IN THE KITCHEN
North America. Similar in flavor to lamb, yet
leaner, goat meat has a wonderfully rich
quality that lends well to long cooking. This
recipe is inspired by a traditional Pakistani
dish, boasting goat meat bathed in an
aromatic curry. Try sourcing your goat meat
at a Halal or Latino butcher. And don’t be
intimidated by the long list of ingredients.
Once sourced, the dish is a snap to prepare.
Serves 6 to 8
For the goat curry:
¼ cup + 2 tablespoons vegetable oil
2 medium yellow onions, thinly sliced
2 pounds boneless goat stew meat,
cut into medium sized cubes
6 cloves garlic, peeled and
mashed into a paste
1 1-inch piece of ginger, peeled
and grated
1 cayenne or Thai chile, stemmed,
seeded, and roughly chopped
1½ cups yogurt
2 teaspoons turmeric
2 teaspoons chile powder
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cinnamon sticks
6 green cardamom pods
2 black cardamom pods
8 whole cloves
5 whole black peppercorns, cracked
4 bay leaves
2 whole cayenne or Thai chilies
2–3 teaspoons salt
½ cup pear juice
½ cup water
1½ large tomatoes, roughly cut up
juice of 1 lemon
¼ cup chopped cilantro,
roughly chopped
¼ cup chopped fresh mint,
roughly chopped
¼ cup slivered almonds
¼ cup golden raisins
For the rice:
2 teaspoons saffron
⅛ cup warm milk
2 cups basmati rice, soaked and rinsed
6 green cardamom pods
2⅔ cups water
For the goat curry:
In a large pan or Dutch oven set to
medium-high heat, add ¼ cup oil. Add
onion and sauté, sweating and lightly
browning, about 15 minutes. Push
onions to the side of pan, add remaining
10 home by design|april|may|2014