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My review
Black Pepper Goat Curry
Tarama
"Black pepper is found in abundance in Kerala (South India); coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish."
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Ingredients
1 h 30 m servings 309 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.
- Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
- Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.
- Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.
Footnotes
- Cook's Note:
- You could try this with chicken or even eggplant; just adjust the cooking time.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 309 calories; 15.1 g fat; 22.2 g carbohydrates; 23.4 g protein; 53 mg cholesterol; 2073 mg sodium. Full nutrition
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Reviews
Read all reviews 1518 Ratings
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Most helpful positive review
8/25/2009
This recipe really is superlative. Here's how I make the curry paste without a blender: Grate an onion (this is easier and takes less time than you'd expect). Grind two tablespoons of black pep...
Most helpful critical review
9/23/2011
We are not light weights in the spice department but even after cutting back dramatically based on other reviews, this was just too spicy for us. Unfortunately, with spices so overpowering, we ...
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8/25/2009
This recipe really is superlative. Here's how I make the curry paste without a blender: Grate an onion (this is easier and takes less time than you'd expect). Grind two tablespoons of black pep...
7/13/2010
This was a great dish and had a good amount of heat to it, the way I like it...A few of the changes I made were, to do the dish in the crock pot for six hours. I liquefied two onions in the food...
11/19/2008
**Caution** Recipe AS IS is very, very spicy! This recipe had a good flavor, but the spiciness was just too much even after I reduced the amount of Cayenne Pepper to 1.5 Tbsp. and the Salt to on...
3/10/2011
Great recipe! Nice and spicy. In reading the other comments, thought I'd share that curry powder, which is a blend of many spices, is NOT the same as curry leaf (which is, well, a leaf). If yo...
11/25/2008
This recipe was really delicious. My husband orders goat curry when we eat out, and he thought it tasted as good as the restaurant. I omitted the cayenne pepper - it was plenty spicy with the ...
4/10/2009
Is soo good!!! Has the flavor that I was looking for, very spicy & full with flavor; love it!!!
1/31/2010
Indeed this curry will be very spicy. I used only 1 tsp. of black pepper and no other pepper, yet it was quite spicy. Next time I will use lesser pepper. Oh, I did not even make this curry with ...
9/23/2011
We are not light weights in the spice department but even after cutting back dramatically based on other reviews, this was just too spicy for us. Unfortunately, with spices so overpowering, we ...