by Janis_
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Janis_'s Notes:
4 to 5 tablespoons ghee (purified butter) Ask a question about this ingredient
2 pounds goat stew meat Ask a question about this ingredient
1 pound pork belly or scraps with fat, cut in 1 1/2 inch cubes Ask a question about this ingredient
1 teaspoon cumin seeds Ask a question about this ingredient
1 large onion, chopped Ask a question about this ingredient
3 cloves garlic, chopped Ask a question about this ingredient
1 tablespoon finely chopped or lightly crushed ginger Ask a question about this ingredient
2 teaspoons ground cumin Ask a question about this ingredient
2 teaspoons ground coriander Ask a question about this ingredient
1 teaspoon turmeric Ask a question about this ingredient
1 teaspoon ground cayenne pepper Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1 cup water Ask a question about this ingredient
1/4 cup lard Ask a question about this ingredient
10 cloves Ask a question about this ingredient
1 cinnamon stick, 2 inches long Ask a question about this ingredient
Make sachet with: 10 cloves 1 cinnamon stick, 2 inches long 2 Black cardamom pods 3 Green cardamom pods
Ask a question about this stepMelt 1tbl of Ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds.
Ask a question about this stepAdd onions and sauté until golden brown, about 8 to 10 minutes
Ask a question about this stepAdd garlic and sauté 2 to 3 minutes, or until golden brown
Ask a question about this stepStir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne, and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot. Let cool down and puree all together in cuisinart. Put aside.
Ask a question about this stepMelt remaining ghee on medium heat in the same pot. Add pork and goat meat to pot. Mix in the pureed spices and onion. Bring to a simmer. Add sachet, salt and water. Let cook until meat is falling off the bone (about 3 - 4 hours). Add liquid (water, wine, whatever as needed so that the meat doesn't completely dry out but not too much
Ask a question about this stepWhen done let cool enough so that you can handle. Remove sachet and any bones. Put meat into Cusinart and pulse until the meat is a course texture. Put meat into sterilized jars. Let cool overnight. Keeps about 2 weeks. Longer if you add lard to the chilled jars to seal.
Ask a question about this stepI have volunteered to test this recipe for the contest. This is my first time and I'm really excited! I love Indian food and happily have all of the ingredients for this recipe already except the goat; I even have my own home-rendered lard.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Can pork back fat be used instead of shoulder scraps? Doing some sausage and other charcuterie so this could be around. Please email a response too. Thanks.