A to Z Challenge (Letter F): Five
Okay, back to something more palatable.
This curry is made with A LOT of onions, five in fact. Five I felt was sort of a cheater letter for my A to Z challenge theme, but it is significant to this dish…so I’m going to count it. Before you can cook this, you need to thoroughly caramelize five onions. When all is said and done, you’ll have about 1 cup.
This recipe contains two recipes. One for the curry and, below that, how to make caramelized onions if you’re not sure. Serve with rice or kal dosa (pictured).
Five-Onion Goat Curry
Special Tools: Pressure Cooker
Special Ingredients: Garam masala powder, balsamic or apple cider vinegar
In the pressure cooker heat, on medium-high heat add
- 1 tbs olive oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
When the mustard seeds pop, add
- 1 tbs garlic (3 pods), minced
Toss and allow to heat up, then add
- 1, 14 oz can of diced tomatoes (I use petite diced)
- 1 1/2 tsp salt
Heat about five minutes, then add
- 1 cup of deeply caramelized onions (five onions, recipe below)
Mix and heat, about five minutes. Then add
- 2 tsp fennel powder
- 1 1/2 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp ground black pepper
- 1/4 tsp cinnamon powder
- 1/4 tsp cayenne powder
Mix and then mix in
- 2 lbs (~1kg) goat meat, cut into 1 or 2 inch pieces
- Beef broth (or goat broth) enough to cover all of the dish
Close the pressure cooker lid, and allow to whistle about 1-2 times (depending on your pressure cooker).
Reduce the heat to low for 30 minutes then shut off heat. Allow to cool to open the lid and serve (total time, 60 to 75 minutes). Serve with white rice or kal dosa.
special tools: patience
In a decent-sized pot on medium heat, add
- 2 tbs olive oil
*Optionally add a few mustard seeds, when these pop you’ll know your oil is hot enough.
When the olive oil is hot, add
- 5 sliced onions (I use yellow or white)
Mix until all of the onion slices have a little oil on them, and then increase the heat to medium high. Mix frequently until the onions start turning brown (10 minutes).
Reduce the heat to medium-low, and add
- 1/4 tsp salt
- 1/2 tsp sugar
- a splash of balsamic vinegar (or apple cider vinegar)
If the onions start sticking or become dry, add a little water (1 tsp at a time) and mix until they un-stick. Oil could also be used, but will increase the fat content of the onions. Cook until they are a deep brown, mixing periodically (30-40 minutes).