GOAT MEAT MARINATED IN YOGURT, GINGER, GARLIC, CHILI POWDER, TURMERIC AND SALT UP TO 4 HOURS WOW WOW. ENJOY DAN.

Serves 6 FOR THE GOURMET GROUP:




INGREDIENTS:



3 pounds lean goat meat (leg or shoulder) cut into 1 to 1-1/2-inch cubes

1 tablespoon butter

1 onion, roughly chopped

2- inches fresh ginger (peeled and chopped) (divided)

10 garlic cloves, minced, (divided)

3 tablespoons yellow chili paste

1 tablespoon chili powder

1 teaspoon cloves

2 cinnamon sticks

2-cups plain yogurt, divided

1/2- teaspoon turmeric

3 tablespoons grape-seed oil

3 tomatoes, finely chopped or mashed, or a half can diced tomatoes

1 tablespoons cumin, dry-roasted and ground

4 tablespoons coriander

1 teaspoons fennel seeds, dry-roasted and ground

1/2- cup water, more if needed

1/4- cup lemon juice

2 teaspoons Garam Masala

1 bunch of cilantro leaves

4 scallions, sliced

Salt to taste



DIRECTIONS: (PRE-HEAT OVEN TO 160 DEGREES)



1. In a blender, blend the onion, 2 tablespoons each of garlic and ginger, with 4 tablespoons water into a smooth paste. Set aside.

2. In a mixing bowl, combine meat, butter, 2 tablespoons each of garlic and ginger, chili powder, 1 cup yogurt, turmeric, and salt.

3. Rub and message well into each piece vigorously by using hand.

4. Cover and allow meat marinate up to four hours at room temperature or refrigerator overnight. Bring back to room temperature before cooking.

5. Heat oil in cast iron skillet over medium-high heat, until just smoking.

6. Add yellow chili paste, and tomatoes, stirring frequently until moisture has evaporated and the smells are fragrant.

7. Mix in onion paste, ground cumin, cloves, cinnamon sticks, coriander, yogurt, and funnel seeds

8. Add marinated goat meat pieces and mix to coat the spices well.

9. Add 1/2- cup water and continuing cooking covered until the sauce begins to simmer and the meat is well browned on all sides

10. Add Garam Masala and stir well.

11. Add more water (2 tablespoons at a time) if needed

12. Remove from the heat, put on a lid and cook in the oven for 2-1/2 to 3 hours. Stirring every 30 minutes.

13. Place the pan back on the stove over medium-heat and let simmer for 5-8 minutes to reduce the sauce until thick.

14. Add lemon juice and adjust salt to your taste.

15. Transfer to serving dish, add cilantro and scallions.



GARAM MASALA:



1/2- cup cumin seeds

1/2- cup coriander seeds

1 tablespoon peppercorn

1 tablespoon cardamom seeds

2-inch cinnamon stick

1 tablespoon whole cloves

1 teaspoon ground nutmeg (do not dry roost)



DIRECTIONS:



Dry roast the spices separately in a pan over medium-heat until fragrant.

Grind to a fine powder in a spice grinder.

Store in a airtight jar.



Serve with chopped tomato and serve with Indian bread or rice.





ENJOY DAN: ROCK ON