Comments on: Nepalese Goat Curry

by: ros

Sat, 03 Jan 2009 12:09:53 +0000

To be honest Andrew, it has been a hile since I last made this and I have a tendency to ‘wing it’ when it comes to recipes. If I manage to make this again soon, I’ll try to remember to keep a note of quantities.

by: Andrew

Sat, 03 Jan 2009 04:29:19 +0000

Hi
This sounds great. I actually found this wonderful sounding recipe ages ago and put it in my favourites but have never made it because Im not sure of the quantities of some items.
Got any idea of the ratios.

CYA

Andrew

by: anthony

Sat, 03 Jan 2009 00:56:54 +0000

I forgot to add, fry in with the onions 7 or 8 cloves and add a stick of cinnamon.. The neck and ribs make excellent curries, maybe its because they are cooked on the bone.I I think if you were in Nepal this dish would have had curd in rather than cream or yoghurt.I have tried to find ? Its a little elusive..

by: ros

Fri, 02 Jan 2009 23:44:02 +0000

Thanks for the tip, Anthony. I’m more used to using cream but I’ve been meaning to branch out for a while.

by: Anthony

Fri, 02 Jan 2009 21:52:35 +0000

I love Goat curry, and now it is so easy to be found being available from just about all the Halal butchers,
ask him to saw up the meat into cubes as this is a meal best eaten with your hands and pitta.. I like this recipe
but would leave the cream and use two large cartons of plain yoghurt instead and add all ingredients, yoghurt too after sweating the onions for about 15 minutes.things like ginger can impart a bitter taste if not cooked for a long time and add lots of chillies !!!!!
Sunday is goat curry day…

by: Katie

Sun, 23 Nov 2008 15:08:14 +0000

Thank you! I learned to cook mainly from a book called “How To Cook Without A Book,” but one section it does not have in it is “curries, stews, and other glops.”

I’ve gotten certain reduced-to-a-pulp onion-based stews down, but I was starting to think, “There have to be other ways of getting stew liquid.”

You’ve just shown me the other principal way, I think. (Seasonings fried in oil, then add meat & water, then WAIT hours, then REMOVE meat, then reduce. Then fry other stuff SEPARATELY & add the part that got water as a SAUCE.)

Thank you!

by: Pat

Mon, 07 Jan 2008 20:31:08 +0000

Hi - I have goat meat in my freezer whilst I’ve been waiting to find a good recipe. I’ll certainly try yours, it sounds really good.

Goat meat is readily available from The Black Sheep Meat Company in East Yorkshire www.blacksheepmeatcompany.co.uk who attend my local market and who would supply you by mail order if you telephoned them - the number’s on their website, which is soon to be upgraded

I’ll let you know how I get on with the curry - thanks for the recipe

Pat

by: Sajini

Tue, 06 Mar 2007 22:39:01 +0000

Definitely try the curry goat Roti at Roti hut on Uxbridge Road - the meat is gorgeous!

by: Freya

Mon, 05 Mar 2007 19:12:29 +0000

Ros, you usurped me and in great style too! I was planning on buying some goat from Graig Farm organics but because of the issues with the bank I couldn’t buy any! I’m excited to read your review of goat though and it does look really delicious! And you’re not really a meat eater either….

by: ros

Mon, 05 Mar 2007 16:57:01 +0000

Dale: I’ve seen mutton (definitely sheep) in Borough but not goat yet. Then again, I tend to go on Fridays when not all the stalls are open. I’m going this Saturday so will havea hunt around.

Hi Kathryn: Goat is very hard to find on menus. I’m not sure why that is. Maybe restaurants think it won’t be popular. The PhD is going OK. Second draft in next Monday and then hopefully there’ll oly be a few corrections before I can submit the blasted thing. There might not be many posts here this week as a result. Thanks for asking.

Kirsten: I would have thought Â£10 would buy more than you could carry!

James: I wouldn’t have thought Brixton was the best place to rear goats.

Trig: I think the terms goat and mutton are interchangable in some cultures. My dad says the mutton he ate as a child was actually goat meat. I’m fairly sure that this was goat though. It didn’t taste exactly the same as mutton plus the butchers had other goat cuts.

Vanessa: I can thoroughly recommend it. I’ll get back to you about the Borough meet as soon as I find out when I’m teaching.

Emmie: Nepalese cuisine is great. If you like curries you can’t go wrong with it (although they are hotter than your average high street curry) .

Kate: Goats cheese is good, goat curry is good.I’m not sure Gots cheese curry would work though. I’m trying to find time to write that review of leon for you. Fingers crossed it will be done soon.