Black Pepper Goat Curry

Name: Black Pepper Goat Curry
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps whole black peppercorns; 2 Tbsps cayenne pepper, or amount to taste; 118 milliliters fresh curry leaves; 5 cloves garlic, minced; 2 inches ginger, minced; 2 Tbsps ground coriander; 1 Tbsp ground turmeric; 1 onion, chopped; 2 onions, thinly sliced; 1 Tbsp salt; 454 grams goat stew meat, cut into 1-inch cubes; 118 milliliters tomato paste; 3 Tbsps vegetable oil; 118 milliliters water

Black Pepper Goat Curry is a gluten free, dairy free, and whole 30 recipe with 4 servings. One serving contains 404 calories, 35g of protein, and 20g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in about 1 hour and 30 minutes. 71 person found this recipe to be flavorful and satisfying. It is a reasonably priced recipe for fans of Indian food. A mixture of ground turmeric, salt, curry leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.

Instructions

Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

Ingredients you will need

Curry Leaves

Peppercorns

Coriander

Onion

Water

Cooking Oil

Equipment you will use

Sauce Pan

Blender

Stove

Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

Ingredients you will need

Peppercorn Sauce

Cayenne Pepper

Tomato Paste

Turmeric

Garlic

Ginger

Onion

Water

Meat

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Equipment

Sauce Pan

Blender

Stove

Ingredients

Servings:

2Tbsps

whole black peppercorns 2Tbsps

cayenne pepper, or amount to taste 118milliliters

fresh curry leaves 5cloves

garlic, minced 2inches

ginger, minced 2Tbsps

ground coriander 1Tbsp

ground turmeric 1

onion, chopped 2

onions, thinly sliced 1Tbsp

salt 454grams

goat stew meat, cut into 1-inch cubes 118milliliters

tomato paste 3Tbsps

vegetable oil 118milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The David & Nadia Chenin Blanc with a 4.2 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.