Goat Curry with Five Whole Spices

My friends Rachael and Barb held a cross blog event "Goatrie" a couple months back celebrating all things goat. Many of my friends joined them. I too wanted to support my friends and decided to cook a traditional Indian dish that asked for goat meat (or mutton as we call it) but could just not find the meat to begin with! But I kept looking and finally found it at my local meat market recently. Although my sore throat would barely let me speak that day but I promise the moment I saw it I screamed with joy on the inside. That's how psyched I was!



Then lovely people at Macy's  approached me and asked if I would be interested in taking part in their mBlog Recipe Showcase where I could share one of my family's favorite holiday recipe. I knew I wanted to share the recipe for this Goat Curry that my Papa used to make using whole spices. This was not necessarily a holiday recipe but whenever he would cook this one, that day would call for a celebration. He is a fabulous cook, my father and his goat curry? No-one can beat him on this one! He takes his cooking very seriously and would only use the freshest of ingredients. Then he would spend hours slow cooking his meat until it gets that dark brown color and masala is absorbed well to the core of meat. The smell of whole spices blends beautifully with sliced onions which melt on being cooked slowly over low heat. That aroma brings back a lot of memories so I decided I'd share those memories through this recipe. Well, that was the plan.



But unfortunately bad health kept me from meeting the deadlines to the contest. But guess what, I still have news for you! Doesn't matter if I missed a deadline, Macy's is inviting its fans and all you fabulous cooks out their to share a favorite recipe with them at their Facebook fan page  for a chance to win a dinner with a renowned Macy’s Culinary Council chef, including Emeril Lagasse, Wolfgang Puck, Cat Cora or Todd English. How cool is that?!
And yes, there's a giveaway involved in this too. People at Macy's were kind enough to offer a choice of one of three Martha Stewart Professional Cookware items as a giveaway for you. Now you have to decide if you want a Ceramic Covered Casserole Dish, Hand Anodized Fry Pans (set of 3) or a  Stainless Steel 15” Roaster with Roasting Rack. If any of the items become unavailable, they’ll gladly offer another choice of a Martha Stewart Professional Cookware item (up to $40 in value).
Rules for the giveaway:
Leave a comment telling us which out of the three Martha Stewart Professional Cookware item are you interested in.
For an extra entry:
"like" Indian Simmer on Facebook. Come back and leave a comment stating that.
"like" Macy's on Facebook. Come back and leave a comment stating that.
"Follow" @indiansimmer on Twitter. Come back and leave a comment stating that.
Giveaway open to U.S residents only. Entries to this giveaway open until November 30th.



Ingredients:
1.5 lbs goat meat (with bone cut into pieces)
1.5 cups thinly slices onion (preferably red onion)
1 tbsp ginger+garlic paste (preferably fresh other you can use the bottled one)
1 cup tomato (one cut into 8)
1.5 tbsp coriander powder
1.5 tsp whole peppercorn (coarsely crushed)
1 stick cinnamon
2 bay leaves
2 whole black cardamom
1 tsp cumin seeds
2 tbsp oil
Salt

Method:

Heat oil in a thick bottom pan. Add all the whole spices. Once its fragrant add ginger garlic paste and sliced onion. Cook until the onions begin to get translucent and turn into light golden brown in color.
Add meat. Cook until meat turn dark in color. Both onion and meat will loose a lot of water but keep stirring occasionally and cook it in medium low flame until meat is half cooked.
Add salt, coriander powder and tomato. You can also add turmeric is wanted.
Give everything a nice stir and cover with a lid. Let it simmer for about 25-30 minutes until meat is completely cooked. You can also pressure cook at this point if you want.
Once the meat is cooked through turn off the heat. This dish is very close to a dry dish so cook off any extra liquid if left in the pan after the meat is cooked.
Serve with steamed rice, any bread or it even tastes wonderful with couscous or quinoa.