I've gone on before about goat meat — Mauritian Goat Curry, for example — and on this occasion it is yet another spicy delight. This time, though, we're heading to Rajasthan for a Rajasthani goat curry that's as bold as the desert landscape it comes from. However, this time my cabrito came from Paco in the village, not Carrefour.
Rajasthani Goat Curry -the marinade does the heavy lifting — yoghurt, spices, and time.
As 70% of the male population of my village (and no doubt every other Andalucian town and village) are called Paco, then they tend to have nicknames. This particular one is known as Paco The Taskmaster because when he's not breeding dogs or rearing goats, he is in charge of a gang of olive workers – and he works their fingers to the bone. Apparently.
He also has a reputation for not paying his debts and being an all-round crook.
But taking people as I find them, I think he is a bit of a lovable rogue. I do not love him, but I like him so much that I have also bought logs for my wood stove from him. As usual he says, 'Pay me when you see me next...' I like that.
I travelled around India last year and spent some days in Rajasthan. You can view my article, What 32 Days on Indian Trains Did to My Appetite. So, having goat meat in the fridge, I decided to cook this goat rib curry.
Rajasthani Goat Curry
The ribs are marinated overnight in a combination of Greek yoghurt, ginger, garlic, and spices.
Then everything is slow-cooked, adding root vegetables of your choice (turnip and carrot in my case).
Cut up a rack of ribs and place in a bowl with the following marinade ingredients:
Greek yoghurt (2 or more tablespoons)
Grated fresh ginger (thumb size)
Minced garlic (several cloves)
Cumin powder (1 teaspoon)
Corinader powder (1 teaspoon)
Red chilli powder (big pinch)
Turmeric powder (big pinch)
Mix with your hands, cover, then place in the fridge overnight.
Slice one onion finely and sauté slowly in a pan with ghee and a pinch of brown sugar until translucent and golden.
Meanwhile, whizz more garlic cloves and a knob of fresh ginger into a paste. When the onion is done, add it to the whizzer and give it one final blitz to create a wonderful and fragrant paste.
Add more ghee to the pan, then throw in a cinnamon stick, some cloves, a few green cardamom pods and two black cardamom pods, as well as some nigella seeds. Shake the pan until the spices release their aroma.
Scrape off most of the marinade from the ribs, then add them to the pan to brown.
Add a chopped onion and stir for a few minutes before adding garlic, ginger and onion paste.
Now is the time to add your root vegetables. Stir to provide them a proper coating.
Grate over some nutmeg and add a couple of tablespoons of mango chutney. Stir.
Cover with stock of your choice. I used veal.
Bring the pan to a boil, then immediately reduce the heat so it produces a simmer – leave it covered on the top of the stove until the meat is falling off the bone.
Towards the end of the cooking period, add chopped coriander or parsley stalks, a squeeze of lime juice, a pinch of fenugreek leaves and white pepper. Add salt if you wish.
Note: If the sauce is not thick enough, then add some of the marinade one spoonful at a time.
FOOTNOTE
This Rajasthani goat curry recipe is part of my Curry Recipes and Lamb & Goat collections — explore both for more ideas from Casa Adora and beyond.
Wonky photos, proper food, genuine adventures – The Flexible Chef.
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