Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Goat Stew with Ginger, Cardamom and Coriander
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- #49692
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
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.
added by
jbolton
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 12, 2011
Really good flavor for something new and different. Instead of Canola oil, I rendered the fat from the goat meat. I had all spices on hand but would be pricey if one didn't have them. The goat was farm raised on my farm. I also added some farm veggies and served over rice. Eased up on the hot peppers a bit...might be too spicy for kids. I made my own Garam Masala too, some spices grown on my farm as well. Very delicious but some work...still think it was worth it.