Goat Curry “Elaichi Mutton”
Yeah, I am back from my awesome trip to New York. I was on spring break with my daughter, it was a very relaxing holiday thanks to my lovely family and friends.This trip was all about just hanging out at home and chilling with family. We did not go out much, ordered in a lot from my favorite Malaysian restaurant “Penang”. I have eaten roti-canai for the whole year! We did visit an Indian restaurant “Amiya” for their lunch buffet in New Port, NJ. The kebabs were outstanding. So while I was away being treated to this fantastic food, hubby was at home eating Subway and hot dogs. So as soon as I got back, I made a trip to the local Indian grocery store and made a special dinner last night. Goat curry with spinach and green cardamoms.
Elaichi means cardamoms and mutton is goat meat. The dish gets it’s name because of the generous use of green cardamoms which also helps to flavor the meat. In fact when you cook this dish, your house is sure to smell great! You can substitute chicken instead of the goat or lamb meat. A healthier and tasty option.
In addition to the green cardamoms, another key ingredient is spinach making it a complete meal when served with white basmati rice. Few and simple ingredients makes this dish shine at the table.
The only effort involved in this dish is to wait patiently for the goat meat to cook.
- 2 pounds goat meat
- 15 green cardamom pods
- 2 cloves
- 6 whole black peppercorns
- 1 small piece cinnamon stick
- 2 cups chopped spinach
- 1/2 cup chopped onion
- 2 1/4 cups tomato puree (approximately 2 medium sized tomatoes pureed)
- 1 1/2 teaspoon ginger paste ( I like to grate a piece of fresh, peeled ginger on microplane zester)
- 2 green chillies chopped fine
- 6 tablespoons oil
- salt to taste