Goat Qorma
INGREDIENTS:
1 lb. cubed goat meat
1 t ginger paste
1 t garlic paste
1 t ground cayenne pepper
1 stick cinnamon
1 bay leaf
5 cloves
5 black peppercorns
1 t whole cumin
1 seed black cardamom
½ c whole milk yogurt
5 pods green cardamom
1 chopped onion
1 seed nutmeg
½ t kewra (optional)
Pinch of saffron (optional)
Ghee or butter as needed
Salt to taste
INSTRUCTIONS:
An hour before cooking, toast the cinnamon, bay leaf, cloves, peppercorns, cumin and black cardamom over medium-low heat, preferably in a sturdy cast iron pan. When they become fragrant, remove the spices and combine them with the meat, ginger and garlic, cayenne pepper, yogurt and a pinch of salt. Set this aside to marinate. In the same pan, put a generous portion of ghee, and fry the onions with the green cardamom pods, lightly crushed, and a pinch of salt over medium-low heat until golden brown (10-30 minutes). If using saffron, grind it with a pinch of salt in a mortar and pestle and add a small quantity of water or milk to soak. Add in the meat-yogurt mixture and cook briefly over medium-high heat until the meat is gray, but not cooked through (Add saffron now if using). Reduce the heat to very low and braise until meat is tender. Check for salt, add the kewra and grate some of the nutmeg (about ten grates) over the qorma. Serve with naan or chapatti.
