Goat Recipe

Rinse the basmati rice under cold running water until the water runs clear. Optional: soak for 15 minutes for fluffier grains.

In a pot, combine washed rice, water, and salt. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Remove from heat and let rest, covered, for 5 minutes.

Rinse masoor dal under cold water until clear.

In a large pot, heat oil over medium heat. Add cumin seeds (and mustard seeds, if using) and let them crackle.

Add onion and sauté until translucent and lightly golden, about 6-8 minutes.

Add garlic and ginger; cook 1-2 minutes until fragrant.

Stir in turmeric and chopped tomatoes; cook until tomatoes soften and oil slightly separates from the masala.

Add the rinsed dal and water. Bring to a boil, then reduce to a gentle simmer.

Skim any foam, then simmer 25-30 minutes until dal is soft and creamy. Add salt to taste.

Garnish with chopped cilantro before serving.

Marinate goat

In a bowl, combine goat meat with yogurt, 1 teaspoon salt, coriander, cumin, turmeric, and red chili powder. Mix well and marinate for 20-30 minutes.

Brown the meat

In a heavy pot or Dutch oven, heat oil over medium-high heat. Add marinated goat pieces in batches and brown on all sides. Remove and set aside.

Create curry base

In the same pot, add onions; cook until softened and golden. Add garlic and ginger; cook 1-2 minutes. Stir in chopped tomatoes and cook until the mixture thickens.

Return goat to the pot. Add remaining coriander, cumin, turmeric, and red chili powder. Pour in water; bring to a boil.

Reduce heat to a simmer. Cover and cook 60-90 minutes, or until goat is tender and sauce has thickened. Stir occasionally and add more water if needed.

Season with salt to taste. Stir in garam masala and simmer for another 5 minutes. Garnish with fresh cilantro if desired.