Goat Meat /Mutton Curry with Dill!
Since the time I got heavily addicted to this Asian Cooking Show, "Luke Nguyen’s Greater Mekong" on Gusto Channel, the herb - dill has been ruling over my kitchen. After using dill to flavor Yellow Moong dal (lentils), vegetable stir fries and salads I still had some portion of the bunch left. This time I experimented with red meat.
Mutton or goat meat has a strong taste and needs rich spices to flavor it through. I used my staple Indian spices for goat curry and added a bunch of dill leaves. The lemony flavor of dill leaves and yogurt brightened up the mutton curry with a tangy twist.
We slurped up this delightful mutton dill curry with date rice pilaf and lemon wedges.
- 1.5 lbs goat leg meat on bones
- 1 Large onion, finely diced
- 3-4 large cloves of garlic, grated
- 1/2 inch ginger, grated
- 2 green chilies, finely chopped
- 1 cup yogurt, beat till smooth
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp garam masala
- 1 bay leaf
- 3 cloves
- 4 peppercorns
- 1 cup dill leaves, washed and chopped finely
- zest of 1 lemon
- Lemon wedges for serving
- 2 tbsp oil
- salt to taste
- In a large saucepan/pressure cooker, heat the oil to medium.
- Add in the bay leaf, cloves and peppercorns and let them sizzle for 20-30 secs.
- Add the onions and saute till pink.
- Now add in the grated ginger and garlic and green chilies saute further.
- Drop in the mutton pieces and saute till light brown.
- Add all the spice powders - turmeric, red chili, cumin and coriander with the yogurt and lemon zest and saute for 5-7 minutes.
- Add in the dill leaves and salt and saute nicely.
- Add about a cup of water and cook till the meat is done.
- The amount of water will vary according to the gravy required.
- Serve hot with date rice pilaf and lemon wedges
Date Rice Pilaf
- 1/4 cup sliced onions
- 1/4 cup sliced dates
- 1 bay leaf
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 cup basmati rice
- 2 cups water
- Wash the rice well in few changes of water. Drain and keep aside.
- Heat olive oil to medium in a saucepan.
- Add sliced onions and bay leaf, saute till pink
- Add sliced dates, salt and pepper
- Add rice and water and cover the pan.
- Reduce heat and cook till all the water has been absorbed.