|
Ingredients
|
Quantity
|
|
For
marinade:
|
|
|
Goat meal
|
3 pounds up to 5
|
|
Vinegar
|
2 tbsp
|
|
Worchestershire sauce
|
4 tbsp
|
|
Yogurt
|
2 tbsp
|
|
Minced ginger
|
1 tbsp
|
|
Minced garlic
|
1 tbsp
|
|
Salt
|
to taste
|
|
Red chilli pepper
|
½ tsp
|
|
Other
ingredients:
|
|
|
Large tomatoes
|
2 up to 3
|
|
Amchur
|
3 tsp to taste
|
|
Coriander powder
|
1 tsp
|
|
Diced onion
|
1
large
|
|
Salt
|
to taste
|
Marinate goat meat in marinade ingredients for 3-24 hours. Cook in
pressure cooker 10-15 minutes on high setting .Do not add water before cooking.
If meat is not tender, cook longer. Take off lid and cook to reduce liquid .
Add a small amount of oil to pan. Add chopped tomatoes and onions. Remove
bones. Cook on medium to low heat until meat is soft and tomatoes and onions
are brown. Add amchur, salt, dhania, if desired add more red pepper. The secret
to this recipe is to bhuna long enough so the meat is browned and the flavor develops.
Add more amchur if desired. Garnish with chopped cilantro. This recipe also
works well with beef. This is a recipe I invented a few years ago. It is an
extensive modification of a recipe for beef that my girlfriend makes but we
don't like eating beef and I modified the seasoning to fit my taste. It lives
nicely in the freezer but it is best eaten one day after cooking so the flavors
have time to mix. I like amchur so I actually use more than I wrote here. I
serve this for parties and special occasions.
