Vijs Stewed Cinnamon Scented Goat Or Lamb Curry Adapted Recipes

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VIJ'S STEWED CINNAMON SCENTED GOAT OR LAMB CURRY- ADAPTED



Vij's Stewed Cinnamon Scented Goat or Lamb Curry- Adapted image

This is my version of Vij's recipe. I used half of the ghee and oil recommended and half the garlic.

Provided by mell_2

Categories     Curries

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 18

2 tablespoons ghee or 2 tablespoons canola oil
1 tablespoon cumin seed
2 large onions, chopped
3 1/2 large garlic cloves, chopped (about 1/2 oz)
1 tablespoon lightly crushed gingerroot
2 tablespoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
10 cloves
1 cinnamon stick, 2 inches long (add another 1-inch stick if you prefer a stronger taste)
1 teaspoon ground cayenne pepper
1/2 tablespoon salt
5 ripe tomatoes, chopped (about 11/2 lbs)
1 cup plain yogurt, stirred
1 cup water
1/8 cup canola oil
2 lbs leg of lamb or 2 lbs goat meat, fat trimmed, cut in 1 1/2-inch cubes
1/2 cup chopped fresh cilantro

Steps:

  • Melt ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot.
  • Add tomatoes and cook for 3 to 4 minutes, until ghee (or oil) separates again and glistens. Stir in yogurt and cook for another 1 to 2 minutes, then add water (add an extra cup of water if serving with rice). Bring to a boil, then remove from the heat.
  • In another large, heavy frying pan, add 1/8 cup oil. On medium to high heat, sauté lamb (or goat), stirring regularly, until you notice small, thin lines of blood on the meat. Remove from the heat and transfer meat to the stew.
  • Return stew to medium-low heat and cook covered, stirring occasionally, for 2 hours or until meat is cooked through. Add more water, 1/2 cup at a time, if the stew becomes dry while cooking. This should be a moist, thick curry.
  • To Serve: Just before serving, remove cinnamon stick and cloves. Stir in cilantro. Ladle equal amounts of curry into each bowl.
  • Pairing: Zinfandel.

Nutrition Facts : Calories 465.3, Fat 31.6, SaturatedFat 12.7, Cholesterol 117.5, Sodium 700.4, Carbohydrate 14, Fiber 2.8, Sugar 6.9, Protein 31.7

PERUVIAN LAMB OR GOAT STEW



Peruvian Lamb or Goat Stew image

I ate this stew with a mountain guide named Chi Chi on my way to explore some ruins in the Andes. I was sworn to secrecy as to exactly where these ruins were, but you can surmise from this recipe that it was near a place that had cheap Mexican beer and fresh cilantro. To make this goat stew, simply replace the word 'lamb' with 'goat' when you are making it.

Provided by JubalHarshaw

Categories     Stew

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 16

5 garlic cloves
2 teaspoons ground annatto seed
3 lbs lamb chops
1 lb lamb rib
3 teaspoons coarse grain mustard
1/2 teaspoon salt
1 1/2 teaspoons ground black pepper
1 (12 ounce) bottle mexican pilsner beer
1 bunch cilantro
1/4 bunch parsley
1 tomatoes
1 onion
1 1/2 teaspoons cumin
1 (8 ounce) can chicken broth
1/2 cup oil
1 1/2 lbs yucca root

Steps:

  • Slice lamb into about 4 ounce size pieces, place the bones aside, but do not dispose of them.
  • Lay lamb chunks flat in a flat bottom bowl or pie dish.
  • Mix together 2 cloves diced garlic, 1 tspn. annatto, 1/2 tsp salt, 1/2 tsp pepper, 1/2 cup of the beer and 2 tsp of the mustard.
  • Pour evenly over your lamb.
  • Spread the last tsp of mustard over the top of the lamb meat.
  • Let stand for 2-4 hours.
  • Place in blender 1/2 tomato, the onion coarsely chopped, the cilantro, parsley, 1 tsp of the cumin and 1/4 cup of broth/stock.
  • Mix until well blended.
  • Peel yucca root and slice into 1 inch cubes.
  • Place cubes in a pot full of water and bring to a boil.
  • Boil until yucca is easily penetrated with a fork, then set aside.
  • Once the meat is marinated, place oil in pan and heat.
  • When oil is warm, add the meat without the marinade.
  • Sear the outside evenly and place aside. Now add the vegetable blend to the pan and fry for about 1 minute.
  • Add the meat back in, stir and cook for another 5 minutes over medium high heat. Add the marinade left over, the bones you set aside before and the rest of the broth/stock.
  • When stew comes to a boil, reduce heat to medium, add the rest of the chopped tomato and leave to simmer for about 1 hour or until meat is very tender.
  • Stir occasionally. At this time, add the rest of the cumin, annato, pepper and beer.
  • Bring heat back up to med-high and bring to a boil. Leave boiling for 2 minutes, then reduce heat to low.
  • Add yucca root and stir.
  • Let sit for 5 more minutes, then remove from heat.
  • Serve with spiced rice.

Nutrition Facts : Calories 985.7, Fat 73.2, SaturatedFat 28.7, Cholesterol 164.4, Sodium 392.4, Carbohydrate 37.2, Fiber 2.2, Sugar 2.6, Protein 39.6

GOAT STEW



Goat Stew image

This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!

Provided by Olivia Tuggle

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h40m

Yield 4

Number Of Ingredients 15

1 pound bone-in goat meat, cut into large chunks
¼ cup vinegar
¼ cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, cut into 1-inch squares
1 cup tomato sauce
2 cups beef stock
1 potato, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
½ cup green peas
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper

Steps:

  • Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
  • Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
  • Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 27 g, Cholesterol 53.1 mg, Fat 6.5 g, Fiber 5.4 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 1670.3 mg, Sugar 9.7 g

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