Goan Mutton Curry

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Goan Goat Curry Cooked with Passion by Binoy
Nazareth
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Delicious. Delectable. Delightful.   Have you
ever been on a delightful, delicious and
delectable travel? Does your wanderlust look
for places which are both idyllic and
interesting? I travel to quench my thirst for
discovery of all things great and small which
covers a kaleidoscope of the facets of life.
One of the most relaxing trips I have gone on was
to Goa, a small but laid-back coastal region on
the West Coast of India.
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Goa offers an incredible array of places to see
with waterfalls, caves, churches, rock art,
forts and the most amazing beaches amongst other
intriguing sights. The culinary expertise of
Goa never fails to amaze me and my taste buds
were all agog with excitement for a repertoire
of delicious entertainment. With any amount of
eateries spread all over the place, Goan
cuisine displays a variety of vegetarian and
non- vegetarian dishes which evolve over pork,
chicken, mutton and seafood. I went on a
never-ending journey of delight and explored
every nuance of this delectable travel. With
the strains of an experienced chef and a gourmet
running through every pore, I have tried my
hand at re-creating myriad dishes, but one of the
most breathtaking, tasty and awesome dishes
which I experienced at the emerald land of Goa
was the Goan Mutton Curry.
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Try Out a Sizzling Flavorsome Travel   I felt
compelled to share this tasty and
melt-in-the-mouth recipe which is made with
goat meat, yogurt, rich spices and coconut
milk. Are you ready to come with me on a
flavorful journey to taste and relish an
excellent dish?
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Goan Goat Curry What you need Mutton cubes
500 grams Big onions 4 (thinly
chopped) Tomatoes 4 (pureed) Garlic paste 1
tablespoon Green chilies 4 (ground to a
paste) Yogurt 2 tablespoons Ginger 1 inch
(chopped and ground) Red chili powder 1
teaspoon Coriander powder 2 teaspoons Turmeric
powder 1/2 teaspoon
Garam masala powder 1 teaspoon Coconut milk
2 cups Bay leaf 1 Cumin seeds 1/2
teaspoon Vinegar 1 teaspoon Vegetable oil 2
tablespoons Salt to taste
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What to do Wash the mutton under running water
and clean thoroughly. Blend red chili powder,
yogurt, garlic paste and turmeric and keep
aside. Marinate the mutton cubes with the red
chili powder, yogurt, garlic paste and turmeric.
Set aside for a period of 2-3 hours. Take a
pan and heat two tablespoons of vegetable
oil. Add half a teaspoon of cumin seeds and the
bay leaf and sauté for a couple of seconds. Add
the ginger and green chili paste. Sauté for a few
more seconds. Stir fry the chopped onions till
it is glassy brown and add pureed tomatoes. Add
the garam masala and the coriander powder with
one teaspoon of vinegar and salt to taste to the
sautéed mixture. Add the marinated mutton and
mix well with the mixture which is already
simmering. Cover the pan and cook for 10 minutes
on a low flame.
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After the mutton is cooked, add two cups of
coconut milk and cook for 10 more minutes on a
low flame. Add salt and red chili power as
needed. Keep stirring till the entire mixture
along with the mutton turns a reddish brown
color. Cover the pan and let it boil on a low
flame until the mutton is tender and
succulent. Your Goan Mutton Curry is now ready.
Serve hot with Roti or steamed rice.
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Travel with Binoy Nazareth Through a Goan Sojourn