Pudina Ghosht: Goat meat in Mint curry!
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats.
- 2 lbs goat meat pieces on bone
- 1 large red onion, sliced
- 4-5 large cloves of garlic, chopped
- 1.5 inch ginger chopped
- 3-4 thai chilies chopped
- 1 packed cup of fresh mint leaves
- 3/4 cup of fresh cilantro (coriander leaves)
- 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor)
- 1/2 cup thick yogurt
- 1/4 teaspoon turmeric powder
- salt to taste
- 1 teaspoon sugar
- 1/2 teaspoon garam masala
- 2 bay leaves
- 3-4 cloves
- 3-4 green cardamoms
- 1 inch piece of cinnamon
- 1 teaspoon cumin seeds
- juice of half a lime
- 2 tablespoons of mustard oil
- Heat a large saucepan or pressure cooker on medium heat.
- Add a tablespoon of mustard oil and let it heat up to smoking point. Reduce heat
- Temper with cumin seed and let them sizzle.
- Now add the chopped garlic, ginger and green chilies and saute for 2-3 minutes.
- Add the chopped mint and cilantro and switch off the heat. Let the leaves wilt a little in the heat.
- Take out and grind the mixture to a smooth paste.
- In the same pan, heat the other tablespoon of oil to again smoking point.
- Add the whole spices- bay leaves, cloves, cinnamon, cardamoms and saute till their aroma is released about 2-3 minutes.
- Add the sliced onions with a pinch of salt and let it cook till they brown slightly.
- Add the washed pieces of goat meat with turmeric and saute on high to brown the meat a little bit.
- Add the green paste and continue to saute meat.
- Reduce heat and add the yogurt, salt, black pepper and mix well.
- Cover and cook on low medium flame till meat is done. Add some water if the curry is drying up.
- If using a pressure cooker, cook on high till steam builds then lower heat and cook for 10 minutes.
- Open the lid, sprinkle some sugar, garam masala and lime juice.
- Taste to balance the flavors
- Serve hot with gluten free naan or flavored rice(pilaf)
I swapped the sugar for chopped dates. Those chance encounters with sweetness every few bites jazzes up this already interesting dish.ReplyDelete
Thanks for sharing it is Very Informative page, I hope it will be useful for all of us. , India's indigenous COVID-19 Vaccine company Bharat Biotech IPO to get more valuable Informative about Covid 19,ReplyDelete