LIVINGLIVING
Rich Goat Curry, by Romy Gil (serves 4) Ingredients
500g boneless goat meat, diced
4 tsp rapeseed oil
4 red onions, peeled and each cut into
4 pieces
4 tomatoes, finely chopped
500ml hot water (add more if required)
4 potatoes, boiled, cooled and chopped
into large pieces
1 tsp dried pomegranate seeds
A bunch of coriander leaves, chopped
For the marinade
100g natural yoghurt
2 tsp fresh ginger, grated
2 tsp garlic, grated
½ tsp turmeric powder
4 tsp tomato puree
1 tsp garam masala
4 tsp red Kashmiri chilli paste
Salt, to taste
MAKING CARBS COUNT
Method
1 First, make the marinade. Whisk the
yoghurt, ginger and garlic, then add the
turmeric, tomato puree, garam masala,
red chilli paste and a pinch of salt. Mix
well, add the goat meat, ensuring it
is thoroughly coated, then set aside.
Leave, covered, to marinate for at least
an hour.
2 Heat the oil in a pan. Add the big
chunks of onion and fry for 5-6 minutes
on a high heat, until golden brown. Add
the tomatoes and cook for another
couple of minutes.
3 Add the marinated meat and turn
the heat up high. Keep stirring until the
mixture is dry - this will take around 8-10
minutes.
4 Add the water and cook on a low
heat, covering the pan with a lid, for 30
minutes. Add the cooked potatoes and
pomegranate seeds. Cook for a further
30 minutes until the meat is cooked, but
keep stirring occasionally. Garnish with
the fresh coriander, and serve.
To make 20 puri (flatbreads), sift 400g
of plain flour into a bowl. Add a pinch of
salt and 4 teaspoons of vegetable oil and
then mix in using your fingers. Gently add
about 100ml water while kneading to a
firm dough. The dough should be elastic,
not sticky. Cover with a damp cloth and
let it rest for 30 minutes. Then divide the
dough into 20 equal balls and roll these
out thinly on an oiled or lightly floured
surface. Heat some more vegetable oil in
a deep wok or frying pan until smoking hot
(180C/350F). Slide in one puri at a time,
quickly turn and cook for 30 seconds.
Recipe from The Guardian online. Romy
Gill is head chef and owner of Romy's
Kitchen, Gloucestershire.
www.romyskitchen.co.uk
Remove from the oil and let it drain on
kitchen roll. Repeat the same process until
all the puris have been fried.
To make a radish salad with green
chilli and fresh coriander to accompany
this dish, combine 2 bunches radishes,
washed and halved, 1 green chilli, finely
chopped (optional), 3 tsp coriander,
chopped, 2 tsp balsamic vinegar, ½ tsp
brown sugar (optional) and a pinch of salt.
Carb Count
Approximately 20g carbs per portion, if
divided into 8 servings, or 30g per portion
iif divided into 6 servings.