Thread: Curried goat.

Pack n slave had goat on sale today so i decided to make a curry, perfect for the cold weather we're having


Ingredients:
1kg diced goat, fat trimmed off
1 cup greek yogurt or other plain yogurt
2 tablespoons of sliced almonds
2 brown onions, peeled and quartered
ginger, peeled and chopped
Coriander
salt
pepper
Cardamom
Cayenne pepper or similar chilli powder if you so desire.
350 ml cream
4 potatoes, peeled

Here's how to make it

Add one cup of yoghurt into a blender together with 2 tablespoons of almonds,the onions and a healthy pinch of chopped ginger.
Blend the ingredients until nice and creamy.Pour the mix into a dutch oven. Add the goat into the pot with salt, pepper, coriander, cardamom and the chilli if you are adding it.
Pour the cream into the pot as well. Place the pot on the stove, stir until mixed then place on the lid.
Cook on a very low heat for about an hour and a half.
After forty five minutes add 4 chopped up potatoes until cooked.
Garnish with chopped coriander with a side of rice.

No photos as usual, don't have a camera.

Sounds delicious Angus except for the coriander. I have never been a fan of that as for me it ruins the taste of food.

Better go get a goat then i spos.

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Nice one Angus, ive got a goat hunt planned for next month at Tangihua forest, will keep this recipe for that, fingers crossed!

Cheers for the recipe, managed to shoot a couple of goats a few weeks back, Had them ear-marked for a curry.

Originally Posted by veitnamcam

Better go get a goat then i spos.

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I could go back to Barefoot's forest and grab one of the goats we knocked over four weeks back and post it to you VC. Should be well aged by now.

Lol. Yea cheers Rushy think i will pass on that.
Got a 223 that has only been out of safe to get zerod so far. Need to blood it.

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Originally Posted by veitnamcam

Lol. Yea cheers Rushy think i will pass on that.
Got a 223 that has only been out of safe to get zerod so far. Need to blood it.

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Sounds like a plan

Originally Posted by Angus_A

Pack n slave had goat on sale today so i decided to make a curry, perfect for the cold weather we're having


Ingredients:
1kg diced goat, fat trimmed off
1 cup greek yogurt or other plain yogurt
2 tablespoons of sliced almonds
2 brown onions, peeled and quartered
ginger, peeled and chopped
Coriander
salt
pepper
Cardamom
Cayenne pepper or similar chilli powder if you so desire.
350 ml cream
4 potatoes, peeled

Here's how to make it

Add one cup of yoghurt into a blender together with 2 tablespoons of almonds,the onions and a healthy pinch of chopped ginger.
Blend the ingredients until nice and creamy.Pour the mix into a dutch oven. Add the goat into the pot with salt, pepper, coriander, cardamom and the chilli if you are adding it.
Pour the cream into the pot as well. Place the pot on the stove, stir until mixed then place on the lid.
Cook on a very low heat for about an hour and a half.
After forty five minutes add 4 chopped up potatoes until cooked.
Garnish with chopped coriander with a side of rice.

No photos as usual, don't have a camera.

What could I use as a substitute for cardamom if I cant find any?

There isn't really a substitute for it, you can get it off the web very easily though. I'm pretty sure there's some on trademe

trademe doesnt serve me greatly, I live in Australia! ha

Well whatever the australian equivalent is I get most of my spices off the web.

Pop into any Indian food provider and they will have it. I recommend buying the seeds as opposed to the pods.More instant flavour and less crunch followed by,......"Oh shit, was that a filling which just failed"
But if you are shag nasty lazy, and I don't think you are if you are following a recipe, cardaman powder is generally available at supermarkets, but it lacks the "Zest" of the seeds.a

I take it the Cardamon is a type of curry powder?

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Originally Posted by veitnamcam

I take it the Cardamon is a type of curry powder?

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No, not at all, as it is only one of the many ingredients that can be used to make a "curry" meal. Curry powder, a commercially prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain.

Commercial "Curry Powder", which should be avoided at all costs unless you are lazy or wanting a quick fix, are generally a mixture of a few selected spices, with tumeric, which gives colour and chilli which gives heat, being obvious. . For example, Empire Brand "Indian Hot Curry Powder" lists it's contents as Tumeric, Coriander Cummin, salt Chilli, Mustard, Ginger , spices.

Bearing in mind, that under NZ labelling Law, the product with the greatest content is listed first and that with the least, last, you will see that in the Empire example, the mixture of spices is very limited and it contains more salt and chilli powder than "spices". Note that cardomom is not even listed. It may be lumped in with the other "spices" which because of their minimum quantities, do not justify a listing. a

Many curry recipes include coriander, turmeric, cumin, fenugreek, in their recipes and additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper along with others may also be included.

Having been an Indian Curry fancier for some years, I have found that I buy the individual spices and add them to my curries to suit the recipe or my palate. "Curry Powder" is to be found in my pantry, but only for the purpose of making curried hard boiled eggs.:>)

IMHO, the test of a good curry is not how hot it is (any fool cook can achieve searing heat by lashings of chilli powder) but by the after taste of spices left in the mouth. Heat without a pleasant spicy after taste is a clear sign that the cook does not know how to make a curry.

A useful link to assist in clarifying the difference between "curries" and "curry powder" is

Curry - Wikipedia, the free encyclopedia