Hello Friends !!
This is the first recipe for my blog and a very special one indeed!!
There is always a dish which holds a special place in our hearts, happy memories attached ,love,laughter and sheer joy which we feel when we think about it, cookt it or eat it!Dried Goat curry and luchi is that one dish for me. It takes me back to the sunday brunches where my mother used to cook this lip smacking delicacy and aroma of the spices in the house! We used to hog on the fresh fried luchis and steaming hot curry. The melt in mouth mutton pieces, whole spices, mother's love, togetherness and giggles is what you need to make a memory :) .
Apart from happy memories, this dish changed my life forever in 2016. I made this dish for my MasterChef Australia 2016 and I got selected in the Top 24 for Season 8 (http://tenplay.com.au/channel-ten/masterchef/contestants/nidhi-mahajan).
I am sharing this dish with you for you to enjoy it and be happy!!
Dried Goat Curry
- 800gm yound goat leg meath, dices
- 1 tsp ground turmeric
- 1 tsp ground chilli
- 2 tbsp mustard oil
- 4 green cardamom pods
- 1 tsp black peppercorns
- 1 cinnamon stick
- 4 bay leaves
- 1 tsp ground cumin
- 1 dried chilli
- 2 sprigs of Mace
- 1 tbsp ghee
- 2 large brown onion, diced
- 4 cloves garlic, minced
- 4cm piece ginger, finely chopped
- 2 green chillies, finely chopped
- 500ml yoghurt/ curd
- 3 tbsp ground coriander
- salt, to taste
- Fresh coriander for garnish
To make the Goat Curry, coat diced goat meat in turmeric and chilli powder and set aside. Meanwhile, heat mustard oil in a large heavy based casserole dish over medium heat. Add cardamom, peppercorns, cloves, cinnamon, bay leaves, cumin, chilli and mace and toast off, stirring for 30 seconds.
Add onion, garlic, ginger and chilli and cook, stirring continuously until onions become translucent. Add marinated goat, yogurt, fenugreek leaves, coriander and cumin and stir to combine. Cover with lid and cook on low heat until meat is tender, about 1½ hour. Check at a gap of 10 minutes and stir. Serve with luchis and pickled onions.
Luchi
- 2 cups Plain flour (maida)
- 2 tbsp oil
- salt, to taste
- warm water for kneading (as required)
- Oil for frying
To make the Luchi, sift flour and salt into a large bowl. Add oil and mix together, gradually adding water to form smooth dough. Rest the dough for 15 minutes. Divide into balls and coat with some oil. Roll out into 5mm thick discs and set aside.
Fill a large fry pan with vegetable oil and place over high heat. Carefully, place bread discs into oil and move around continuously with a large slotted spoon. When luchi have puffed up and turned golden, remove from heat and set aside on paper towel.
Happy Cooking
Nidz Kitchen