Ingredients with Measurements:
- 1 lb Misto Capra (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
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger and sauté for another 1-2 minutes.
4. Add the curry powder, cumin powder, coriander powder, turmeric powder, and paprika. Stir well to combine and cook for 1-2 minutes until fragrant.
5. Add the Misto Capra (goat meat) to the pot and stir to coat with the spice mixture. Cook for 5-7 minutes until the meat is browned on all sides.
6. Pour in the coconut milk and water. Stir well to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1-2 hours until the meat is tender and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 26g
Carbohydrates: 8g
Protein: 22g
Sodium: 200mg
Substitutions for ingredients:
- You can use chicken or beef instead of goat meat.
- You can use coconut cream instead of coconut milk for a richer and creamier sauce.
- You can use ghee or butter instead of vegetable oil for a richer flavor.
Variations:
- Add diced potatoes or carrots to the curry for extra flavor and texture.
- Use different types of curry powder or spices to customize the flavor to your liking.
- Add a splash of lime juice or vinegar to the curry for a tangy twist.
Tips and tricks:
- Brown the meat well before adding the liquid to develop a deeper flavor.
- Let the curry simmer on low heat for at least an hour to allow the flavors to meld together.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the curry in a large bowl or individual bowls, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, chopped scallions, sliced red onions, lime wedges.
Pairings:
- Serve the curry with steamed rice or naan bread.
- A side salad of mixed greens with a citrus vinaigrette would complement the curry nicely.
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
- Mixed green 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, let it simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Curry is a popular dish in many cultures around the world, including Indian, Thai, and Caribbean cuisine. The use of coconut milk is common in Southeast Asian curries, adding a creamy and slightly sweet flavor to the dish.
Flavor profiles:
This curry has a rich and complex flavor, with a blend of warm spices and the creamy sweetness of coconut milk.
Serving suggestions:
Serve this curry as a main dish for dinner or lunch, accompanied by rice or naan bread.
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Region: Indian