Taste Testing Recipe
Goat Curry Recipe
Marinade
2 cups whole milk plain yogurt
2/3 c minced ginger (I use the kind sold in a bottle in the produce section)
½ c minced garlic (again, I use the kind already minced in produce section)
½ c canola oil
1 ½ T Salt
1 ½ T Turmeric
14-16 pounds of stew meat – or cubed steak meat cut into small sections
Add all spices and oil to yogurt and stir. Place meat in large Tupperware type container layering meat and marinade. Stir all to coat and let sit in refrigerator overnight to 24 hours.
Remove from refrigerator 30 minutes before cooking
Curry
½ c. curry powder
1 ½ T Fennel seeds – lightly toasted and run through a coffee grinder/or mortar and pestle
2 c. canola oil
10 chopped medium sized onions
160 oz of canned chopped tomatoes - drained
1 T ground cumin
1 ½ t ground coriander
1 ½ t ground cardamom
1 ½ t ground black pepper
1 t ground cinnamon
½ t ground cloves
½ t ground nutmeg
2 T ground cayenne pepper
1 T salt
Divide oil and onions into smaller batches and cook until onions turn brown, about 5 minutes. Add tomatoes and cook until liquid is evaporated, about 5 more minutes. Mix all the spices together including salt, and stir in with the onion and tomato mixture. Add the goat meat and the marinade, stir. Bring to boil, reduce heat and simmer for an hour. I split all these up into smaller batches of 4, once this part was complete, I stirred all together in a large pot and transferred when cool to large plastic tubs. And I placed the mixture in the refrigerator overnight. Then divide among 4 crock pots the morning before lunch is to be served.
Rice
10 cups dry rice
1 stick of butter
water
I used the rice cooker/steamer directions and prepared the rice. I divided that between the 4 crock pots as well. It was easier to serve with the rice added to the crock pot as it prevented the rice from sticking.
Marinade
2 cups whole milk plain yogurt
2/3 c minced ginger (I use the kind sold in a bottle in the produce section)
½ c minced garlic (again, I use the kind already minced in produce section)
½ c canola oil
1 ½ T Salt
1 ½ T Turmeric
14-16 pounds of stew meat – or cubed steak meat cut into small sections
Add all spices and oil to yogurt and stir. Place meat in large Tupperware type container layering meat and marinade. Stir all to coat and let sit in refrigerator overnight to 24 hours.
Remove from refrigerator 30 minutes before cooking
Curry
½ c. curry powder
1 ½ T Fennel seeds – lightly toasted and run through a coffee grinder/or mortar and pestle
2 c. canola oil
10 chopped medium sized onions
160 oz of canned chopped tomatoes - drained
1 T ground cumin
1 ½ t ground coriander
1 ½ t ground cardamom
1 ½ t ground black pepper
1 t ground cinnamon
½ t ground cloves
½ t ground nutmeg
2 T ground cayenne pepper
1 T salt
Divide oil and onions into smaller batches and cook until onions turn brown, about 5 minutes. Add tomatoes and cook until liquid is evaporated, about 5 more minutes. Mix all the spices together including salt, and stir in with the onion and tomato mixture. Add the goat meat and the marinade, stir. Bring to boil, reduce heat and simmer for an hour. I split all these up into smaller batches of 4, once this part was complete, I stirred all together in a large pot and transferred when cool to large plastic tubs. And I placed the mixture in the refrigerator overnight. Then divide among 4 crock pots the morning before lunch is to be served.
Rice
10 cups dry rice
1 stick of butter
water
I used the rice cooker/steamer directions and prepared the rice. I divided that between the 4 crock pots as well. It was easier to serve with the rice added to the crock pot as it prevented the rice from sticking.
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