Braised goat meat in curry sauce

Curry goat stew – a detailed recipe cooking. Photo of the dish: ШерилSmith Time: 3 hours. Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2.7 kg 4 cm sliced goat stew meat (shoulder blade)
• 4 peeled and diced potato tubers Yukon Gold
• 4 tbsp. chopped onion
• 1 peeled and chopped large tomato
• 2 tbsp. l chopped ginger
• 6 crushed cloves of garlic
• 6 tbsp. l curry powder
• Salt and ground black pepper
• 6 tbsp. l vegetable oil or ghee oil (see recipe below)
• Water
• Cheryl hot sauce to taste (see recipe below)
• 1 bunch finely chopped green onions for decoration

Cheryl hot sauce:

• 10 washed and peeled Scotch bonnet peppers entirely
• 1 – 1.5 tbsp. table vinegar
• 10 whole peas of allspice

Ghee:

• 450 gr sliced butter

Recipes with similar ingredients: potatoes, chili peppers, tomatoes, onions, garlic, ginger root, allspice, curry, goat, ghee butter

Recipe preparation:

1. In a large bowl, combine the meat with onions, tomato, ginger, garlic, curry powder, salt and pepper. Good mix and leave to marinate in the refrigerator overnight.
2. Remove the meat from the marinade. In a large saucepan on moderately over high heat, fry the meat in 2 tbsp. l ghee or vegetable oil oil until golden brown on all sides. When all the meat will be fried, remove it, and pour excess fat from the pan. Add the remaining ghee or vegetable oil to the pan, pour in the remaining marinade, add a little hot sauce and simmer for 6 minutes.
3. Then put the meat back in the pan, pour so much water, so that she only covers the meat, and bring the contents of the pan to boiling. Cover the pan and place in pre the oven preheated to 190 ° C for 1.5 hours. Add to the pan potatoes. Put the pan back in the oven and cook 1/2 hour until soft meat.
4. Boil the sauce over medium heat while simmering until thickened. Salt and, if desired, add more hot sauce. Decorate meat green onions. The dish can be served with roti cakes or white rice. Cheryl hot sauce: Put pepper in a blender, pour 1 cup vinegar and mashed. Add as needed the remaining vinegar. Add allspice. Store in a bottle or jar in the refrigerator. Yield: 2 tbsp. Oil Ghee: Put butter in a pan with a thick bottom and put in a preheated up to 150 ° С the oven for 1.5-2 hours. Collect foam from the surface and pour liquid in a glass jar, leaving milk at the bottom of the pan sediment. Oil can be stored in the refrigerator for up to 6 months.