Taj Tandoor's Tandoori Goat by Palam Preet Singh Manes

Taj Tandoor's Tandoori Goat by Palam Preet Singh Manes


Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 kg goat leg, cut into 2cm cubes
  • 4 tbsp vegetable cooking oil
  • 2 large onions sliced thinly
  • 2 large tomatoes, diced
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp tumeric powder
  • ½ tsp red chilli powder
  • 2 tsp garam masala powder

Method

1.
Sweat onions in olive oil really well. Then drain on paper towels.
2.
Grind the onions with a little water in a food processor. Place onion paste into a separate container.
3.
Now grind the tomatoes, garlic and ginger pastes together in the food processor, into a smooth paste. Place into a separate container.
4.
Place the onion paste into the pan and sauté for 2-3 min, then add the tomato paste and all the powered spices, including the garam masala. Mix well.
5.
Sauté the masala mixture until the oil begins to separate from it (up to 10 min).
6.
Now add the goat pieces to the masala, season with salt to taste and sauté until it is browned well.
7.
Add ½ cup of hot water to the pan, stir to mix well, simmer and cover the pan. Cook until the goat is tender. Make sure you add water if the mixture dries too much. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
8.
Serve with hot Naans (tandoor-baked Indian flatbread) or plain boiled rice.

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Taj Tandoor's Tandoori Goat by Palam Preet Singh Manes

Taj Tandoor's Tandoori Goat by Palam Preet Singh Manes
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