Goat Stew

Goat stew

Ingredients
1/2 pound goat (on the bone)
1 large red onion
2 small tomatoes
2 tablespoons ginger garlic paste
2 tablespoons yoghurt (marinade)
10 small baby carrots
3 stalks celery
4 small potatoes
1/2 bell pepper
2 garlic pods
1 cup of spinach paste
2 spoons coriander seeds
2 bay leaves
2 green cardamon pods
1 spoon chilli powder
1 spoon turmeric powder
1 spoon coriander powder
3 teaspoons garam masala
1 chicken bouillon cube
1 cup of milk
1 tablespoon all-purpose flour
Fresh coriander leaves
2 green chillies
Coconut oil
Ghee or Clarified butter for cooking

Step 1: Marinate the goat (on the bone) with yoghurt, chilli, turmeric, coriander powder and ginger garlic paste for 4 hours. In a separate bowl, boil spinach with green chillies and garlic. Let it cool and grind it to a paste.

Step 2: Saute diced onion, tomatoes, carrots, bell pepper, celery, bay leaves, coriander seeds, cardamon pods in coconut oil and clarified butter until brown. Add the chicken bouillon and garam masala.

Step 4: Add the spinach paste and the goat to the mix.

Step 5: Add two cups of water and let it cook for about 2 hours. I pressure cooked it after letting it cook on a medium flame for 2 hours. If you do not want to pressure cook, you might want to cook it for additional two hours (depends on how tender you prefer your goat).

Step 6: Add 1 cup of milk and flour to thicken the stew. Add some more garam masala if you like it more spicy.

Step 7: Add fresh coriander leaves. Serve hot with bread or rice.