View source for Nepali Goat Curry



== Description ==
In this recipe, the meat is marinated in a small amount of [[yogurt]], [[ginger]], [[garlic]], red [[chile paste]], [[turmeric]], [[salt]] and [[clarified butter]] for up to four hours. It is then cooked with several other herbs and spices. Nepali [[garam masala]] or masu ko [[masala]] is added at the end of cooking process to retain pleasant aroma. The meat cooks in its own juice with the help of some [[water]]. The marinated spices add flavor and tenderness. It is served with [[rice]], puffed-bread, chiura and a selection of chutney and vegetables.
== Ingredients ==
* 3 pounds lean [[goat meat]], (bone-in or boneless - preferably from shoulder or leg), cut into 1 or 1 ½-inch cubes, excess fat removed
* 1 tablespoon [[clarified butter]] ([[ghee]])
* 1½-inch piece fresh [[ginger]]root, peeled and minced to fine paste (to yield 11/2 tablespoons)
* 6 medium cloves [[garlic]], peeled and minced and mashed to paste (to yield 1 tablespoon)
* whole red dried [[chile pepper]], stemmed, broken into 2 pieces, seeded, soaked in ½ cup hot [[water]] until doubled in size, drained and minced to fine paste
* ½ cup unflavored plain [[yogurt]], lightly beaten
* ½ teaspoon [[ground turmeric|turmeric powder]]
* [[salt]] to taste
* 4 tablespoon light [[oil]] (any variety)
* 1 pound yellow or white [[onion]], peeled and chopped fine (to yield 4 cups)
* 3-4 medium size [[vine tomato|vine-ripened red tomato]], finely chopped or mashed
* 1 tablespoon [[cumin]], dry-roasted and ground
* 1 ½ tablespoon [[coriander seed|coriander]], dry-roasted and ground
* 1 teaspoon [[fennel seed]], dry-roasted and ground
* ½ cup [[water]] and more if needed
* 2 teaspoon Nepali [[garam masala]] or masu ko masala
* 1 or 2 bunches of [[cilantro]] leaves (fresh coriander), washed well, chopped to yield ½ cup
* 4 [[green onions|scallions]], white and pale green parts only, root end discarded and sliced into cubes

== Procedures ==
# Wash meat pieces thoroughly with cold [[water]]. Cut into 1 or a ½ inch pieces. Trim away as much visible fat as possible. Prepare the herb and spices as indicated in the ingredients. In a mixing bowl, combine meat, [[clarified butter]], [[ginger]], [[garlic]], [[chile]], [[yogurt]], [[turmeric]] and [[salt]]. Rub and message well into each piece vigorously by using hand. Cover and allow the meat to marinate up to four hours in room temperature or can be placed in the refrigerator overnight. Bring it back to room temperature before cooking.
# When ready to proceed, heat [[oil]] in a heavy-bottomed saucepan over medium-high heat. When hot, add [[Onion]] and cook until golden brown and until the [[oil]] starts separating from the side of the pan. Add [[tomato]] and cook until all the moisture has evaporated, stirring frequently. Mix ground [[cumin]], coriander and [[fennel]]. Add marinated meat pieces and mix to coat the spices well. Add ½ cup of [[water]] and continue cooking covered. When it is boiling, reduce the heat to simmer. Continue cooking until the meat is tender and the sauce is reduced and thickened.
# At this stage of cooking, the [[oil]] will start to separate and float on top of the gravy. Add [[garam masala]] and stir well. Add more [[water]] (2 tablespoons at a time) if the meat is not cooked, continue cooking until the desired tenderness is obtained. The secret to success this recipe is to keep adding small amount of [[water]] and let it evaporate before more is added. Remove from heat and adjust [[salt]]. When ready to serve, transfer to serving dish, add [[cilantro]] and scallions. Serve hot.

==References==
<references/> 
[[Category:Chile pepper Recipes]] 
[[Category:Clarified butter Recipes]] 
[[Category:Curry Recipes]] 
[[Category:Fennel Recipes]] 
[[Category:Fennel seed Recipes]] 
[[Category:Garam masala Recipes]] 
[[Category:Masala Recipes]] 
[[Category:Nepali cuisine]]
[[Category:Meat Dishes[[Category:Rice Recipes Recipes]]