Kashmiri Khatta Meat- Tangy Goat Meat Curry with Browned Onion Pulao

Kashmiri Khatta Meat- Tangy Goat Meat Curry with Browned Onion Pulao

Cuisine
Indian
A subtlly flavoured goat curry, slow cooked to perfection!
Time 60 min
From The Paddock
Type Goat

Nutritional Values

ENERGY238 kJ
PROTEIN24.5 g
FAT11.3 g
SAT FAT2.1 g
CARB9.1 g
SUGAR2.4 g
SODIUM192 mg

What We Send

Marinated goat curry pieces
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Daana's Pantry Khatta Goat Spice Mix
Sliced Onion for Curry
Browned Onions for Pulao
Coriander
Basmati Rice

What You'll Require

Oil 2 to 3 tbsp
Salt to taste

Utensils

  • 2 x Heavy bottom pot
  • Wooden Spoon / Spatula
  • 2 x Serving Bowls
  • 1 x Colander

Pre Preparation

1

Wash rice 2-3 times in cold water till water runs clear
 

2

Soak in cold water for 10 minutes
 

3

Wash and finely chop coriander for garnish
 

Cooking

Cooking Khatta Goat
1

Heat oil in a heavy bottom pot, add chopped onions, saute till golden brown approx. 7-8 minutes on medium heat
 

2

Add the Goat meat spice and Saute for 2-3 minutes, stir constantly to prevent burning. sprinkle little water and cook for a minute.
 

3

Add the marinated goat meat, stir and mix well for 2-3 minutes. Add two and half cups of water, check seasoning, bring to a boil and cover.
 

4

Reduce heat and cook on slow flame for 15-20 minutes till fully cooked and tender, and the gravy is of a semi-thick consistency.
 

5

Note: While the goat is cooking, start the Browned Onion Pulao 
 

6

Remove into a serving bowl and garnish with coriander 

Cooking Browned Onion Pulao
1

Drain the water from rice 
 

2

In a heavy bottom pot heat 2 tsp oil, add the whole spices let it splutter, add the browned onion (reserve some for garnish), and rice. Saute for 2-3 minutes
 

3

Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed
 

4

Add 450ml of water and salt to taste, bring to a boil on medium heat then reduce to low heat, cook till the water is absorbed
 

5

Once water is absorbed (you'll see holes on the surface) close with a lid and cook for 4-5 minutes on very low heat.
 

6

Open, fluff the rice with a fork and transfer to a serving bowl. Garnish with reserved Browned Onions.
 

Kashmiri Khatta Meat- Tangy Goat Meat Curry with Browned Onion Pulao

To Serve

Garnish Khatta Goat with coriander, serve hot with Browned Onion Pulao 

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