Curry Goat Stew is easy to make2 pounds Prosperity Acre goat shoulder
2 red onions, chopped
1 fine sliced green pepper
1.5 inch knob fresh ginger, minced
3 cloves garlic, minced
1 bay leaf
1 white potato cut in cubes
1 tablespoon ghee
4 cloves garlic (whole)one
2 cardamom pods (or a pinch of ground cardamom)
1 tablespoon coriander powder
1 teaspoon cumin powder
2 teaspoon salt (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon Kashmiri chili powder (if using cayenne use a little less)
1 teaspoon paprika
1–2 Serrano pepper, minced
Add later:
2 red onions, chopped
1 fine sliced green pepper
1.5 inch knob fresh ginger, minced
3 cloves garlic, minced
1 bay leaf
1 white potato cut in cubes
1 tablespoon ghee
4 cloves garlic (whole)one
2 cardamom pods (or a pinch of ground cardamom)
1 tablespoon coriander powder
1 teaspoon cumin powder
2 teaspoon salt (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon Kashmiri chili powder (if using cayenne use a little less)
1 teaspoon paprika
1–2 Serrano pepper, minced
Add later:
1 (28 ounces) can organic diced tomatoes
1 teaspoon garam masala, add more to taste
1/2 – 1 cup water, depending on how thick you’d like the curry
INSTRUCTIONS
In a coffee grinder, finely grind cloves and cardamom.
In crockpot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end).
Set to high and cook for 4 hours – stirring the curry every hour or so.
After four hours, add tomatoes, garam masala, and water. Cook on high for another hour or until the meat is tender.
Serve Curry Goat Stew with roti or rice.