Name: Goat Karahi
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 servings
Ingredients: 4 cloves garlic; 1 ounce fresh ginger, peeled, plus 4 ounces fresh ginger, thinly sliced, plus more for garnish; 6 tablespoons olive or vegetable oil; 2 medium onions, sliced thin; 2 pounds bone-in goat meat (leg preferred), cut into 1 1/2-inch cubes; 2 teaspoons cayenne pepper; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons salt; 2 teaspoons ground turmeric; 2 Roma tomatoes, diced; 1 bunch fresh cilantro, chopped, plus more for garnish; 1 serrano or habanero pepper, optional; Naan, for serving

Directions

To prepare the garlic-ginger paste, blend the garlic and peeled ginger with 1 ounce water in a food processor.
Heat 2 tablespoons oil in a deep sauté pan or wok on medium heat. Add the onions, then immediately add the goat, cayenne, coriander, cumin, salt, turmeric and 2 tablespoons garlic-ginger paste. Add two liters of water and cover the pan with a lid. Let cook on medium heat until the meat is tender and cooked through, about 2 hours. Add the remaining 4 tablespoons oil, tomatoes, cilantro, sliced ginger and pepper, if using. Cover and cook until the tomatoes are cooked and juicy, 5 more minutes.
If desired, garnish with chopped cilantro and sliced ginger. Serve with naan.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Taj Mahal, Boise, ID

Goat Karahi

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