Goat Vindaloo
Goat Vindaloo is a spicy and flavorful Indian dish that originates from the region of Goa. It typically consists of tender pieces of goat meat cooked with a blend of aromatic spices, vinegar, and chili peppers. The dish is known for its intense heat and bold flavors. It's often served with rice or flatbread.
Ingredients
- 1 pound goat meat cut into bite-sized pieces
- 2 onions finely chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons vindaloo spice mix (or make your own by combining spices like cumin, coriander, turmeric, cinnamon, cloves, and chili powder)
- 2 tablespoons vinegar (preferably malt vinegar)
- 2 tomatoes pureed
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, marinate the goat meat with half of the ginger, half of the garlic, half of the vindaloo spice mix, and the vinegar. Let it rest for at least 30 minutes or overnight in the refrigerator for maximum flavor.
- Heat the vegetable oil in a pot or deep pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the remaining ginger and garlic to the pot, and cook for another minute until fragrant.
- Stir in the remaining vindaloo spice mix and cook for a minute, allowing the flavors to meld together.
- Add the marinated goat meat to the pot and cook on high heat for a few minutes, stirring occasionally, until the meat is browned.
- Pour in the tomato puree and season with salt. Reduce the heat to low, cover the pot, and let it simmer for about 60-90 minutes, or until the meat is tender and the flavors have developed.
- Once cooked, garnish with fresh cilantro and serve hot with rice or flatbread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 209kcal (10%)Carbohydrates: 11g (4%)Protein: 27g (54%)Fat: 6g (9%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 70mg (23%)Sodium: 71mg (3%)Potassium: 652mg (19%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 521IU (10%)Vitamin C: 14mg (17%)Calcium: 67mg (7%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
