Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Curry Recipes Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Curry Recipes Biography

Source(google.com.pk)
Then, on Saturday morning, while on our weekly jaunt to the farmers market, LM and I struck up a conversation with the lovely couple at the Boomer Boers Premium Goat Meat stand. Their farm is in Dorrigo, New South Wales (that’s all the way up near Coff’s Harbour. I know this because I looked it up). They produce Capretto and Chevon Boer goats – them’s eating breeds.

Apparently, approximately 75 percent of the world’s population eats goat meat. That’s quite a lot of people. I figured if its good enough for 3/4 of the planet, then its about time I give it a go…

So, I bought some neck and some diced shoulder and tweaked the recipe for goat curry I took from the Boomer Boers stand. In the interests of full disclosure, I should say that this recipe was definitely better after all the flavours had time to work their magic. Goat is a lean meat, and somehow – like most curries – it just tasted better on the second night.
But, it was easy to make and went down well with the boys. Definitely worth a try if you’ve never had goat before.
1kg goat-meat (diced)
1 x Tbsp ground cumin
1 x tsp dried chilli
2 x large green chilli (sliced)
1 1/2 x Tbsp brown mustard seeds
2 x large onions (finely diced)
6 x garlic cloves (minced)
6 x dried curry leaves
2 x Tbsp curry powder (or garam masala)
1 x tsp turmeric
2 x cinnamon sticks
1 x cup stock (or water)
1 x 400ml tin coconut cream
Fresh coriander (chopped)

1. Heat oven to 180°C/350°F. In a large casserole, brown meat in batches. Set aside.
2. Lightly crush cumin, red chilli, mustard seeds and curry leaves. Heat a little oil in the base of your casserole and add crushed spices along with the green chillies, onions, and garlic. Cook over a low heat for about ten minutes until fragrant and onions are translucent.

3. Add your browned meat, curry powder, turmeric, cinnamon and stock. Bring to the simmer. Put the lid on the casserole and pop in the oven for 60-90 minutes.
4. Add coconut cream and cook for a further 30 minutes.
5. Serve with rice (or in our case, cauliflower rice) and sprinkle with chopped coriander.
If you want to make the meal go a little further, throw in some greens about 30 minutes before the end of the cooking time – beans, spinach, broccoli would all work well.
What a blessing it is to have friends, and parents of friends, who cook. I had this dish at my friend Elizabeth Abbott’s parent’s house and begged her mother Maria for the recipe, which, thankfully, she gave me. I changed it ever so slightly – added some raisins to the mix, and upped the spices. When at their house again recently, I showed Maria her recipe on the site. Delighted yet also surprised, she remarked, “But I don’t use raisins!,” and then added, “but that’s not a bad idea.” Whew. Saved by the spirit of experimentation. Maria is one of those people who is such a good cook, you are inspired to learn how just by being around her. Thank you Maria!
This is a bowl that is sure to energize you. It has all the components of a complete and satisfying meal: whole grains, protein, nutrient-dense vegetables and healthy fats. All of the vegetables are served lightly-steamed or raw to preserve vital nutrients. If you want to pack lunch for the week, make everything in advance and refrigerate each component in a separate container. Assemble your grain bowls each morning and top with fresh avocado!
1 cup brown rice, uncooked
3/4 cup brown lentils, uncooked
1 small yellow onion, finely chopped
3 1/2 cups water
1/2 tsp sea salt
1 tsp curry powder
1 medium sweet potato
1 medium Yukon gold potato
4 cups chopped kale
3 cups shredded purple cabbage
Juice of 1 lemon or lime
Drizzle of olive oil
1/4 cup chopped fresh cilantro
2 ripe avocados, cubed

In a medium saucepan over high heat, combine the brown rice, lentils, water, salt and curry powder. Stir to combine and bring to a boil. Cover and reduce to a simmer. Cook until all of the liquid has absorbed and the rice and lentils are tender, about 30-40 minutes. If you need to add more water, do so.
Meanwhile, chop the sweet potato and Yukon gold potato into 1-inch cubes. Put them in a steamer basket and steam them over boiling water until they are fork tender, about 7-10 minutes. Set aside.
Add the chopped kale to a mixing bowl along with half of the lemon or lime juice, a drizzle of olive oil and a few pinches of salt. Massage the kale with your fingers until it becomes tender. Set aside.
Add the shredded cabbage to another mixing bowl and toss with the rest of the lemon or lime juice and a few pinches of salt. Massage the cabbage with your hands until it tenderizes a bit. Set aside.
When the rice and lentils have finished cooking, fluff them with a fork. Taste and add more seasoning, if desired. Then distribute them between four bowls if you’re making four servings. Top with the steamed potatoes, massaged kale, purple cabbage, cilantro and avocado. Enjoy!