Ingredients with Measurements:
- 1 lb. goat meat, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. curry powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. paprika
- 1 can (14 oz.) coconut milk
- 1 cup water
- 2 tbsp. vegetable oil
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Special Equipment Needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
2. Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.
3. Add the curry powder, cumin powder, coriander powder, turmeric powder, and paprika to the skillet and stir to combine with the onion mixture.
4. Add the goat meat to the skillet and stir to coat with the spice mixture. Cook for 5-7 minutes until the meat is browned on all sides.
5. Pour the coconut milk and water into the skillet and stir to combine with the meat and spice mixture. Bring the mixture to a simmer and reduce the heat to low.
6. Cover the skillet and let the curry simmer for 45-60 minutes until the meat is tender and the sauce has thickened.
7. Season the curry with salt and pepper to taste. Garnish with chopped fresh cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 25g
Saturated fat: 15g
Cholesterol: 75mg
Sodium: 200mg
Total carbohydrates: 8g
Dietary fiber: 2g
Sugar: 2g
Protein: 25g
Substitutions for ingredients:
- Lamb or beef can be substituted for goat meat.
- Coconut cream can be used instead of coconut milk for a richer sauce.
- Fresh turmeric and coriander can be used instead of powdered spices.
Variations:
- Add diced potatoes or carrots to the curry for extra vegetables.
- Use different types of curry powder or spice blends for different flavor profiles.
- Add a squeeze of lime juice or a dollop of yogurt to the curry before serving for added tanginess.
Tips and Tricks:
- Browning the meat before adding the liquid will help to develop a richer flavor in the curry.
- Use a wooden spoon or spatula to stir the curry to avoid breaking up the meat.
- Adjust the amount of spices to your personal taste preferences.
Storage Instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a saucepan over medium heat until heated through.
Presentation Ideas:
Serve the curry in a large bowl or individual bowls. Garnish with chopped fresh cilantro and serve with naan bread or rice.
Garnishes:
Chopped fresh cilantro
Pairings:
Naan bread or rice
Suggested Side Dishes:
- Steamed vegetables such as broccoli or green beans
- Roasted sweet potatoes or carrots
- Cucumber and tomato salad
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes to thicken the sauce.
Food Safety Advice:
- Make sure the meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. The use of coconut milk in curries is common in Southeast Asian cuisine.
Flavor Profiles:
This Capra Curry with Coconut Milk has a rich and creamy sauce with a blend of warm and aromatic spices. The goat meat adds a slightly gamey flavor to the dish.
Serving Suggestions:
Serve this Capra Curry with Coconut Milk with naan bread or rice for a filling and satisfying meal.
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Region: Sri Lankan