Monday, April 12, 2010

Goat Vindaloo

So last week I flew home to Canada (Ottawa to be exact) to take care of some business and spend some family time with the cousin and her family. Well, my cousin, being as cute as  she is, insisted on cooking everyday in attempts to make me eat (let first say, I DO eat. I eat a lot, just not large amounts in one sitting). Anyway, so we had all this goat in the fridge (how much does it suck here that I've to drive two hours away to get fresh goat and they can go like 10 minutes?!) So yes, we had all this goat so we decided to make some vindaloo. How accurate our dish was to what you find in the restaurant, well that'll be for you to decide, but this is what we came up with.

Goat Vindaloo

  • Make a paste in a food processor of a small/med onion, garlic, and ginger
  • Make a powder w/ cumin seeds, black pepper, salt, mustard seeds, fenugreek seeds, two dried chilies, tumeric, coriander, and paprika (I used about 1 tsp of each)- stir in about 2 tbsp of rice wine vinegar (if you want, use distilled) and make a paste
  • 2 lbs goat chopped in pieces
  • 1 can of tomato paste
  • 1.25 cups of water

Brown the goat in olive oil in batches and drain on a paper towel
Cook the onion paste to get the rawness out and then add the spice paste and mix well. 
Add the goat, tomato paste and water and stir well
Bring to a boil then lower to a simmer, cover, and cook ~ 45 minutes

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