Malabar Pepper Qoorma
Ingredients
200g Choice cut of goat meat
50ml Coconut oil
2pcs Bay leaves
2pcs Black cardamoms
1tsp Peppercorn
2pcs Cloves
1pc Cassia bark
100gms Red onion, thin slices
10 Curry leaves
2pcs Red chilli whole
1tbsp Ginger & garlic paste
1tsp Red chilli powder
½ tsp Turmeric
1tbsp Coriander powder
10ml Tamarind pulp
20gm Goat fat
200ml Goat stock
Crushed peppercorn to taste
1/2tsp Garam masala powder
Green chilli and ginger juliennes for garnish.
Salt to taste
Method
Clean the meat properly and tap dry.
Take a thick bottomed pan, pour the oil, and heat it on a medium flame. Add all the whole spices & dry chilli, and crackle it for 30 seconds.
Add the sliced onions and cook till the onions turn golden in colour.
Keep the flame moderate and add the meat with a little bit of salt. Sear it well for 5 minutes.
Add red chilli powder, turmeric, and coriander powder and cook it for two minutes. Add ginger-garlic paste and cook for two more minutes.
Reduce the flame, add the fat and cook for another two minutes, by now the masala will release all the oil.
Add the stock and bring the curry to boil, once it starts boiling, reduce the flame. Cover and seal the pot.
Allow it to cook under pressure for 20-30 minutes.
Open it and check if the meat is cooked.
Check seasoning, add crushed peppercorn, garam masala powder, and fresh curry leaves.
Garnish it with green chilli and ginger juliennes.
Serve it with boiled rice, kal dosai or chappati.
Note:
Coconut lovers can finish this dish with the first extract of coconut milk as well.
According to me and my palate, it tastes scrumptious without coconut milk.
Recent Comments