Blackened Curried Goat With Potatoes Recipe By Tasty

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EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

EASY GLAZED PORK CHOPS RECIPE BY TASTY



Easy Glazed Pork Chops Recipe by Tasty image

Here's what you need: thick-cut pork chops, paprika, cayenne pepper, garlic powder, black pepper, salt, brown sugar, olive oil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 8

4 thick-cut pork chops
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon salt
4 tablespoons brown sugar
olive oil, for frying

Steps:

  • In a bowl, combine your spices (paprika, cayenne pepper, garlic powder, black pepper, and salt).
  • Rub the pork chops in the spices generously.
  • Heat olive oil in an oven-safe skillet over medium/high heat. When the oil is hot, add the pork chops. Cook for about 3-5 minutes on each side or until they have a nice caramelized brownness to them. Once you feel that they are looking browned, add a Tablespoon of brown sugar to each pork chop. Turn each pork chop over, so both sides get some melted brown sugar. (Don't add the brown sugar too early or else the sugar will burn and smoke up the room.)
  • Bake at 350˚F (175˚C) for 15 minutes, making sure the pork chops are cooked through.
  • Before serving, pour the glaze that's formed in the pan over the chops. Serve with your vegetables of choice.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 9 grams, Fat 37 grams, Fiber 0 grams, Protein 35 grams, Sugar 8 grams

BLACKENED CURRIED GOAT WITH POTATOES RECIPE BY TASTY



Blackened Curried Goat With Potatoes Recipe by Tasty image

Here's what you need: bone-in goat meat, medium potatoes, large red onion, garlic, ginger, hot green chili paste, beaten yogurt, coriander powder, cumin powder, turmeric powder, red chili powder, freshly ground black pepper, sugar, bay leaves, ground green cardamoms, garlic, black cardamom pods, cinnamon stick, dried red chilis, salt, mustard oil

Provided by Sulagna Saha

Categories     Dinner

Yield 6 servings

Number Of Ingredients 21

2 ½ lb bone-in goat meat
5 medium potatoes
1 large red onion, thinly sliced
8 cloves garlic
1 ginger, paste
1 tablespoon hot green chili paste, optional
4 oz beaten yogurt
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon freshly ground black pepper
¼ teaspoon sugar
3 bay leaves
3 ground green cardamoms
3 cloves garlic
2 black cardamom pods
1 cinnamon stick, 1 in (2.5 cm)
2 dried red chilis
salt, to taste
mustard oil

Steps:

  • Marinade the meat with the yoghurt, the aromatics, 2 tablespoons of mustard oil and the spices with the exception of black pepper, chili powder and whole spices.
  • In a Dutch oven, heat 2 tablespoons of ghee or 5 tablespoons of mustard oil and temper it with the whole spices. Once the spices have lightly browned and the oil is fragrant, throw in the onion. Sweat the onion on high heat till it is translucent and add in the marinated mutton. On low to medium heat, cook it for about 40 minutes or till onion is caramelized, the meat has turned dark and most of the fat from the meat is rendered. Stir often and deglaze the bottom now and again with a splash of water as this gravy tends to stick to the bottom towards the end. In between add the chili powder. At the end of 40 minutes or so, sprinkle the freshly cracked pepper powder, toss in the potatoes and mix everything up.
  • Pour in hot water till everything is submerged ¾ of the way. Cover the pot and cook on low heat till potatoes are cooked through. Pull out the potatoes and continue cooking till the meat is tender and falling off the bone. Add water if the gravy dries up.
  • When the meat is done to the right point, return the potatoes and mix everything up with a gentle hand.
  • Serve warm with rice or naan/roti.

Nutrition Facts : Calories 219 calories, Carbohydrate 49 grams, Fat 2 grams, Fiber 11 grams, Protein 6 grams, Sugar 4 grams

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