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CDKitchen

Goat Stew with Ginger, Cardamom and Coriander
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6    |   Ready In: 2-5 hrs

Ingredients:
4 tablespoons vegetable oil
6 green cardamom pods
2 black cardamom pods
6 whole cloves
1 cinnamon stick
2 bay leaves
10 black peppercorns
4 cups diced red onions
3 tablespoons chopped fresh ginger
2 tablespoons chopped garlic
3 Thai or other small, hot peppers
2 1/2 pounds goat thighs or shoulder, cut in 5" pieces with the bones
3 teaspoons ground coriander
2 teaspoons cumin powder
1 teaspoon turmeric
1 1/2 teaspoon cayenne pepper
1 cup diced unpeeled fresh tomatoes
3/4 cup crushed canned tomatoes
2 tablespoons tomato paste
3/4 cup yogurt
2 teaspoons salt, or to taste
1 teaspoon garam masala (available at Asian markets)
2 tablespoons chopped cilantro

Directions:
Heat 4 tablespoons of oil in a stockpot. Add cardamom pods, cloves, cinnamon stick, bay leaves and black peppercorns and saute over medium heat, stirring constantly, until spices begin to crackle, about 5 minutes. Add onions, ginger, garlic and peppers, continuing to stir.

Add goat meat, cooking until the meat is brown and onions are translucent, about 20 minutes.

Add coriander, cumin, turmeric and cayenne and stir for about a minute.

Add tomatoes, a few tablespoons of water, and tomato paste and stir.

Beat yogurt well and then stir in with salt and 1/2 teaspoon of garam masala and continue to stir for about 8 to 10 minutes or until fat separates. Add 2 1/4 cups more water and bring to a boil. Cover and simmer slowly for about 30 minutes, stirring occasionally, then add another cup of water. After 20 minutes add 2 cups more water and simmer, covered, for at least another hour until tender.

Place in a serving bowl and sprinkle with cilantro and remaining garam masala.

Recipe Location: https://www.cdkitchen.com/recipes/recs/1537/Goat-Stew-with-Ginger-Cardamo78908.shtml
Recipe ID: 49692
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