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Recipe:Goat Bhuna
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Ingredients[edit]
- 1lb goat meat, skinned and cut into strips
- 1 tbsp vegetable oil
- 1 tbsp olive oil
- 1 tsp garam masala
For the marinade:
- 6 tbsp natural yoghurt
- 1 lemon, juiced
- 2 garlic cloves, finely chopped
- ½ tsp turmeric
- 1 tbsp paprika
- 3 cardamoms, crushed with husk removed
- ½ tbsp salt
- 1 tbsp ground chilli
- 1 tbsp cumin
- a handful of fresh coriander
For the rice:
- 2 cups basmati rice, washed well
- 1 onion, chopped
- 1 clove of garlic, chopped
- ½ cinnamon stick
- 2 cardamom pods
- 1 tbsp fennel seeds
- 1 tbsp vegetable oil
Method[edit]
- 1. Mix the marinade ingredients together and marinade the goat for 2 hours.
- 2. Heat 1 tbsp vegetable oil in a pan and fry the onion in a pan.
- 3. Add the rice, garlic, cinnamon, cardamom and fennel seeds.
- 4. Add cold water to 1in above the level of the rice and bring to the boil.
- 5. Boil for 5 minutes and cover with a lid.
- 6. Turn off the heat and leave for 20 minutes.
- 7. In a non-stick pan heat the oils and fry the goat until tender and cooked through.
- 8. When the goat is cooked, add the garam masala and chopped coriander and serve with the rice and a warm naan bread.