Pakistani Goat Curry With Potatoes Recipes

GOAT KARAHI

Steps:

• In a medium saucepan, combine the goat, 3 cups water, 1 teaspoon of the ginger and garlic paste, a pinch of salt and pepper and the bay leaves. Boil on high heat until the meat is tender, about 30 minutes. Do not over boil. Remove the goat and set aside for later. Strain the broth, removing the bay leaves.
• In a small pan, fry the onions in 2 tablespoons of the oil until soft. Remove from the heat and puree.
• In a medium pan, heat the remaining 2 tablespoons oil. Add the remaining ginger and garlic paste and saute on low heat. Add the goat along with 2 tablespoons of the onion puree, the tomatoes, 1/4 cup of the goat broth, the yogurt, red chili powder, coriander and 1/2 teaspoon each salt and pepper. Mix the ingredients well on medium heat. Cook for 10 to 15 minutes. Cover and let simmer when the sauce has thickened. Add the butter and take off the heat. Sprinkle with green cardamom. Garnish with sliced ginger, cilantro leaves and green chiles.

POTATO CURRY (PAKISTANI STYLE)

Steps:

• Peel the potatoes and cut them into 1 inch cubes.
• Put it in a pot with 2 cups water .
• Add all the ingredients except tamarind water.
• Boil the potatoes until tender.
• Add tamarind water and stir well.
• Now mash some of the potatoes in the pots but not all.
• Let it cook for 1 or 2 minutes.
• Sprinkle with cilantro leaves and enjoy.

PAKISTANI CURRY WITH POTATOES AND CAULIFLOWER

Steps:

• Wash the cauliflower and break into florets.
• Set aside.
• Wash the potatoes, peel and dice.
• Set aside.
• Wash the tomatoes, dice and set aside.
• In a large nonstick frying pan heat the oil over medium heat.
• When the oil is hot, add the cumin seeds and heat for about 30 seconds.
• Add the garlic and ginger and cook another 30 seconds.
• Add the potatoes and stir to blend.
• Add the ground coriander, cayenne, salt and turmeric and mix well, for about a minute.
• Add the tomatoes and cook for 5 minutes, stirring occasionally.
• Increase heat to high.
• Add the cauliflower florets and cook for another 5 minutes, again stirring occasionally.
• Add water, cover, reduce heat to medium or medium-low, and cook for 15 more minutes, until the vegetables are tender and most of the water is gone.
• Stir once in a while.
• Remove cover and add the peas.
• Cook two more minutes and turn off heat.
• Garnish with the cilantro.

PAKISTANI POTATO CHICKEN

Steps:

• Heat vegetable oil in a pot over medium heat. Stir in garlic paste and ginger; cook and stir for about 1 minute. Add the minced chile, cumin, salt, and yogurt.
• Stir in chicken pieces and bell pepper. Cover pot and simmer over low heat, until the oil separates and chicken is mostly cooked, 20 to 30 minutes.
• Mix in potatoes; add a little water, if necessary. Cook on low heat until potatoes are tender, about 20 minutes more. Garnish with chopped cilantro and serve.

KOCHI PANTHAR JHOL (GOAT CURRY)

Steps:

• Season goat meat with salt and 1 teaspoon turmeric. Sprinkle salt over potato halves.
• Heat oil in a pressure cooker over medium heat; add 1/2 teaspoon sugar and cook until browned, 2 to 3 minutes. Place potatoes in the caramelized sugar and cook until potatoes are golden, 2 to 3 minutes per side. Transfer potatoes to a plate.
• Combine cardamom, cloves, and cinnamon stick in the pressure cooker. Add onions, garlic, and ginger; cook and stir until softened and golden, 5 to 10 minutes. Mix tomatoes, remaining turmeric powder, and cayenne pepper into onion mixture; cook for 5 minutes. Season mixture with salt. Add goat meat; cook and stir until goat meat is coated with spice mixture and browned, 10 to 15 minutes. Pour enough water over mixture to cover goat meat. Cover pressure cooker with lid and cook according to manufacturer's instructions for 15 minutes.
• Remove pressure cooker from heat and let the steam release by itself; open the lid and season with more salt. Add remaining sugar and cut a piece of goat meat to ensure meat is cooked through.
• Return potatoes to pressure cooker. Add 1/2 cup water, cover pressure cooker with lid, and cook according to manufacturer's instructions for 2 whistles. Remove pressure cooker from heat and let the steam release naturally; check the salt and transfer goat meat to the serving container. Garnish with cilantro leaves.

PAKISTANI GOAT CURRY WITH POTATOES

Steps:

• Pour the oil into a large, wide, heavy pan and set over medium-high heat. When hot, put in the cinnamon, cardamom, and onions. Stir and fry 5-6 minutes or until the onions turn a light brown. Add the garlic and ginger. Stir for a minute. Add the goat, turmeric, coriander, and cayenne. Stir for 2-3 minutes. Add 1 cup water and bring to a boil. Cover and cook on medium heat about 10 minutes or until all the liquid has disappeared. Remove cover and stir 3-4 minutes to brown the meat slightly. Now add 4 cups water and bring to a boil. Cover, turn heat to low, and cook gently for 1 hour. Add the potatoes and salt. Stir and bring to a boil. Cover, turn heat to low, and cook gently for another 30 minutes or until the meat is very tender. Sprinkle the garam masala over the top and mix in. Turn off the heat and serve.