Goat Karahi
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt1 large
Onion (diced)4 tbsps
Soybean Oil2 tbsps
Plain Yogurt1 tsp
Chili Powder (red)1 tsp
Ground Coriander1 tbsp
ButterDirections:
1
Boil the goat in 3 cups of water
2
Add 1 teaspoon of the ginger and garlic paste, a pinch of salt and pepper and the bay leaves
3
Boil on high heat until the meat is tender, about 30 minutes
4
Do not over boil
5
Remove the goat and set aside for later
6
Strain the broth, removing the bay leaves
7
In a small pan, fry the onions in 2 tablespoons of the oil until soft
8
Remove from the heat and puree
9
In a medium pan, heat the remaining 2 tablespoons oil
10
Add the remaining ginger and garlic paste and saute on low heat
11
Add the goat along with 2 tablespoons of the onion puree, the tomatoes, 1/4 cup of the goat broth, the yogurt, red chili powder, coriander and 1/2 teaspoon each salt and pepper
12
Mix the ingredients well on medium heat
13
Cook for 10 to 15 minutes
14
Cover and let simmer when the sauce has thickened
15
Add the butter and take off the heat
16
Sprinkle with green cardamom
17
Garnish with sliced ginger, cilantro leaves and green chiles