Posted on | September 25, 2011 | 30 Comments |
As I am looking through my drafts folder, I see that it is mostly filled with mutton recipes. Looks like I will have to do a mutton marathon event to get through all these. Mutton aka Goat meat, while very popular in India, is considered somewhat of an exotic meat over here in the US and only the very adventurous foodie will dare give it a try. This attitude seems to be changing though; according to Bon Appetit Foodist Andrew Knowlton, goat meat is the next big thing: http://www.bonappetit.com/blogsandforums/blogs/bafoodist/2011/06/goat-meat-next-big-ingredient.html. To quote the Foodist:
While goat sits somewhere near the bottom on the list of America’s favorite proteins, it’s the most widely consumed meat on the planet. Goat has found a place on a few high-end restaurant menus thanks to chefs who know it’s healthy, sustainable, and delicious in a lamby sort of way.
While the US folks try to train their taste buds to get on the goat bandwagon, those of us already in the know will continue enjoying this delicious meat in all the ways that we can. Check out a few recipes I have already blogged here: http://blog.sigsiv.com/category/recipes/by-ingredient/lamb-or-goat .
Today’s recipe is something I am trying for the first time, a fried coconut based gravy for mutton. I was planning on a coconut milk base for the curry, but I found that I was out of coconut milk at the last minute and had to go with grated coconut instead. Since I had to go through the pains of grinding the coconut anyway, I went one step further and decided to fry the coconut before grinding. It turned out to be quite a different dish from my usual coconut based goat curries, and went nicely with Appams for a hearty Sunday brunch.
- 2lbs Goat Meat
- 2 tbsp coriander powder
- 1 tbsp red chili powder
- 1/8 tsp turmeric powder
- salt to taste
- 1tbsp oil
- 2 tbsp shallots, thinly sliced
- A few curry leaves
- 2 tbsp vinegar
- For the fried coconut paste
- 1 tsp oil
- 1/2 cup fresh/frozen grated coconut
- 2 tbsp shallots, thinly sliced
- 1 tsp garlic slices
- a few curry leaves
- 1 tsp black peppercorns
- 3 cardamom pods
- 1/2" stick of cinnamon
Clean and cut the meat into small bite sized cubes. Place the meat in a pressure cooker and add the chili, coriander and turmeric powders and salt to taste along with 1/4 cup of water. Mix well. Close the pressure cooker and cook for 6 minutes on medium heat after it reaches maximum pressure. Once the pressure cooker is cool enough, open it check the amount of liquid in the meat. If there is a lot of gravy, cook it down till there is just enough liquid to coat the meat pieces.
While the mutton is getting cooked, heat 1 tsp oil in a pan, and sauté the shallots, garlic and curry leaves. Once the shallots are softened, add the coconut and sauté on medium heat till the coconut starts to brown. Add the peppercorns, cardamom and cinnamon and sauté for one more minute till coconut is well-browned, but not burned. Remove from the heat and let it cool. Once it is cool enough to handle, transfer the coconut mixture to a spice grinder and process to powder the ingredients. Now add some water to make a smooth paste.
In a large saucepan, add 1 tbsp oil and sauté the shallots and curry leaves. Once the shallots are softened, add the cooked meat and sauté for 3-4 minutes on high heat so that the spices sticking on the meat gets browned a bit. Now add the coconut paste and mix well and sauté for another couple of minutes. Add 3 cups of hot water and the vinegar and mix well. Bring this to a boil and reduce the heat to medium. Cover and cook for 7 minutes. After 7 minutes, reduce the heat to low, mix well and cover and let it simmer for 10 more minutes to combine all the flavors.
Serve hot with rice, rotis or appams.
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