RECIPE:
Garlic-flavored and Spicy: Lasani Goat
A staple dish many parts of the South Asian subcontinent, this goat preparation is strong on spices and garlic. It can be enjoyed with rice or naan. Chef Sanjay Patel shows how to make it at home.
(Above): Lasani Goat [Photo: Siliconeer]
Ingredients:
• 1 lb. goat
• 2 onions chopped
• 2 tomatoes chopped
• 3 tbsp ginger and garlic paste
• 5 tbsp oil
• 1 in. cinnamon stick
• 3 cloves
• 2 bay leaves
• 1 tbsp fennel seeds
• 1 tbsp turmeric powder
• 6-8 curry leaves
• ½ tbsp red chili powder
• 1 tbsp coriander powder
• 2 tbsp black pepper
• ½ cup water
• coriander leaves for garnishing
• green onions, red pepper for garnishing
• 3 cloves garlic, sliced and roasted
Method:
Heat ½ spoon oil in a pan and add onions. Sauté till it becomes soft and translucent.
Add tomatoes and fry them all together for about 5 minutes. Remove from heat and allow it to cool for a few minutes. Grind until into a smooth paste. Keep it aside.
Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in oil for 2 to 3 minutes. Then add the ginger & garlic paste.
After the raw smell of ginger and garlic goes off, add the goat and mix it well. Fry the goat with masala for 5 to 8 minutes in medium flame.
Now add red chili powder, turmeric powder, coriander powder, black pepper, salt and half cup of water into it.
Stir well so all of the ingredients mix together and close the lid of the pressure cooker. Pressure-cook it until the whistle goes off four times. Remove from heat and keep it aside.
Heat the remaining oil in a kadhai (pan). Add cloves, cinnamon, bay leaves, fennel seeds and curry leaves. After the seeds sputter, add the pressure-cooked gravy in to it. Also add half the roasted slice cloves and boil it for a few minutes or till it comes to complete boil.
If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
Garnish it with coriander leaves, green onions, bell peppers and remaining roasted garlic.
Serve hot with rice or naan.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
