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*Note: Any cut of goat meat will do; however, please be advised that leg pieces are bonier.
- 2 Tablespoons vegetable oil
- 1 cinnamon stick
- 2 bay leaves
- 2 whole black cardamom pods
- 1 cumin seeds
- 1 1/2 Teaspoon whole peppercorns, crushed coarsely
- One 1-inch piece ginger, peeled and pounded to a paste
- 2 -3 cloves garlic, pounded to a paste
- 1 1/2 Cup thinly sliced red onion
- 1 1/2 Pound bone-in goat meat, chopped*
- 1 1/2 Tablespoon ground coriander
- 1 tomato, cut into 8 wedges
- Salt, to taste
- Steamed rice, bread, couscous, or quinoa, for serving
- Sprigs of cilantro, for garnish
Heat the oil in a heavy-bottomed pan over high heat. Add all of the whole spices. Once fragrant, about 20-30 seconds, add the ginger, garlic, and sliced onion. Cook until the onions begin to get translucent and turn light golden brown, about 4-5 minutes.
Add the meat, ground coriander, and tomato. Season with salt, to taste. Reduce heat to medium, and cover with a lid. Both the onion and meat will lose a lot of water, but keep stirring every 5-10 minutes (scraping the sides and bottom) until the meat turns dark in color and falls apart when pressed with a spoon, about 30 minutes.
After the meat is cooked, if there is any liquid left in the pan, increase heat to high and cook until evaporated, about 5-10 minutes. (This dish is very close to a dry dish.) Serve with steamed rice, any bread, couscous, or quinoa.
Calories Per Serving576
Folate equivalent (total)45µg11%