Ingredients
- 4 medium tomatoes chopped
- 2 tablespoons oil
- 1 cup green peas (I used frozen one)
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon coriander powder
- Salt to taste
- Fresh coriander to garnish
Steps
- Heat up the pan on high heat and add oil.
- Add turmeric powder and peas and stir it for a minute or so.
- Add chopped tomatoes into the pan, stir it and cover it with a lid for 3-5 minutes. Do not forget to stir it in between.
- Once the tomatoes are mushy in texture, add chilli powder, salt to taste, coriander and cumin powder.
- Stir well and mash the tomatoes to give it a gravy texture.
- Add ¼ cup of water and let it simmer for 2-3 minutes on low heat.
- Place the achar in a bowl and garnish with fresh coriander.
Take care ,
M from nepaliaustralian
XOXO
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I had guests for lunch last weekend. They informed me that they don’t eat chicken and chicken is what I do best. I decided to make goat for them but wanted to do something special. I have never tried the goat like this before but was so proud at the end when the goat curry turned out so good that I didn’t even have a piece left at the end of the day. Even my brother who doesn’t like goat at all ate it and had second helping. AS was really happy and the guests all praised my cooking. My mum will be so proud to know that I am becoming a better cook every day.
Ingredients
- 1 kg goat with bones cut into 1 inch cubes (pieces with bones can be a bit bigger too)
- 3 medium onions thinly sliced
- 2 dry red chilies
- 2 medium tomatoes diced
- 2 tablespoons ginger & garlic paste
- 1 inch cinnamon stick
- 1 tablespoon turmeric powder
- 6-8 curry leaves
- 1 tablespoon red chili powder
- 3 tablespoons garam masala powder
- Salt to taste
- 5 tablespoons oil
- Fresh coriander to garnish
Method:
- In a pressure cooker, put cut goat meat cover half the meat with water and add 1 tablespoon of salt.
- Cook it until the whistle goes off 5-8 times. Let it cool down.
- The meat is perfect if you can separate the meat from the bone with hand.
- Drain the water and pour the meat into a large bowl with 2 tablespoons ginger & garlic paste, 1 tablespoon red chili powder, 3 tablespoons garam masala powder, 2 table spoon of oil and marinat well and leave it for at least a few hours in the fridge. I left mine overnight and it was just great.
- In a pan, add oil, onion and salt and sauté until onion becomes soft and translucent. Take the onion out of the pan and put it aside.
- In the same pan, add remaining oil, add dry red chillies, cinnamon stick and curry leaves and fry them for a minute.
- Now add the marinated meat and fry until the meat is brown on all the sides. Keep stirring frequently making sure, the meat doesn’t stick to pan and keep frying for 5 to 8 minutes on medium flame.
- Add tomatoes and fry them all together for about 5 minutes or until tomatoes are cooked and mussy.
- Transfer into a serving bowl and garnish with fresh coriander leaves.
Take care and happy FRIDAY ,
M from nepaliaustralian
XOXO
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Tagged australian, australian nepali, easy achar, fry goat, goat, goat curry, goat meat, M from nepaliaustralian, Nepal, Nepali, nepali australian, Nepali blog, nepali food, Nepaliaustralian, nepaliaustralian blog
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