Pakistani Goat Curry With Potatoes Recipes

PAKISTANI GOAT CURRY WITH POTATOES

Pakistani Goat Curry with Potatoes image

Goat is now increasingly available: it is sold at halal butchers, at West Indian butchers, and at specialty butchers. What you need are some pieces of meat with bone and some without bone. Ideally, the pieces should come from different parts of the animal-some from the shoulder, some from the upper leg, some from the shank, and a few from the neck-and should be cut into 1 1/2-inch cubes. Bone pieces could be larger. I always like to include at least one marrowbone. You can make the same dish with lamb from the shoulder with some bone. Good lamb generally takes about 50-80 minutes to cook, less time than goat. At home, we always ate this everyday dish with chapatis. There was always a dal, such as My Everyday Moong Dal, a couple of vegetables, and some relishes and chutneys. You may, of course, serve a simple rice dish instead of the bread.

Yield serves 4

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil, canola oil, or ghee
Two 2-inch cinnamon sticks
8 cardamom pods
1 large red onion, cut into very fine half rings
3 cloves garlic, crushed
1 tablespoon very finely chopped peeled fresh ginger
3 pounds goat meat for curries; see above
1/4 teaspoon ground turmeric
1 tablespoon ground coriander
1/4-1/2 teaspoon cayenne pepper
6 egg-sized potatoes, about 1 pound total, peeled and left whole
2 teaspoons salt
1 teaspoon garam masala (preferably the homemade kind, page 285)

Steps:

Pour the oil into a large, wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, cardamom, and onions. Stir and fry 5-6 minutes or until the onions turn a light brown. Add the garlic and ginger. Stir for a minute. Add the goat, turmeric, coriander, and cayenne. Stir for 2-3 minutes. Add 1 cup water and bring to a boil. Cover and cook on medium heat about 10 minutes or until all the liquid has disappeared. Remove cover and stir 3-4 minutes to brown the meat slightly. Now add 4 cups water and bring to a boil. Cover, turn heat to low, and cook gently for 1 hour. Add the potatoes and salt. Stir and bring to a boil. Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender. Sprinkle the garam masala over the top and mix in. Turn off the heat and serve.

POTATO CURRY (PAKISTANI STYLE)

Potato Curry (Pakistani Style) image

This recipe comes from my Mom. Sometimes back home we have breakfast with this curry and Porri (fried tortilla). Love the potatoes in this style.

Provided by rabz4383

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 medium potatoes
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon cumin (Zeera)
1/2 teaspoon fennel seed
1/2 teaspoon kalonji
1/2 tablespoon tamarind pulp
2 cups water
1 tablespoon cilantro leaf

Steps:

Peel the potatoes and cut them into 1 inch cubes.
Put it in a pot with 2 cups water .
Add all the ingredients except tamarind water.
Boil the potatoes until tender.
Add tamarind water and stir well.
Now mash some of the potatoes in the pots but not all.
Let it cook for 1 or 2 minutes.
Sprinkle with cilantro leaves and enjoy.

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