Recipes with bone-in goat meat

3 recipes that use bone-in goat meat, with photos, step-by-step instructions and cook times. The quickest, Niramish mangsho, takes 110 minutes. It is most often cooked with bay leaves, cinnamon stick and clove.

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Niramish mangshoGoat curry without onion or garlic

Niramish mangsho is a Bengali paradox: 'vegetarian meat'. It is goat curry made without onion or garlic, the way it has long been cooked as an offering in some Bengali households on Kali Puja and on Durga Navami, when the meat is treated as bhog. Here the mutton (goat) is bought ready-cut from the butcher and marinated in yoghurt and ginger, then slow-cooked with whole spices, cumin and a little sugar into a dark, aromatic, surprisingly clean-tasting curry. Serve it with luchi or plain rice. Common mistake: rushing the bhuna (slow frying); keep cooking the marinated meat until the yoghurt disappears and the oil separates and turns red, or the curry tastes sour and raw. The meat is done when it pulls easily from the bone and reaches 71 °C in the thickest part. Chef's tip: a spoon of ghee and a pinch of the hand-ground Bengali garam masala at the very end gives the curry its festive perfume.

110 min

Indian Meat

by KrazyBadal 0 views

Kolkata biryaniMutton, potato and egg biryani

Kolkata biryani came with the exiled Nawab of Awadh to Metiabruz in the 19th century and grew its own character: light on chilli, perfumed with kewra, rose water and saffron, and famous for its golden potato. During Durga Puja the city's biryani shops have queues round the block, and many families make a big handi at home for Navami. Mutton (goat) is marinated in yoghurt, cooked tender, then layered with part-cooked long-grain rice, fried potatoes and boiled eggs and sealed for dum. Common mistake: boiling the rice fully before layering; drain it at about 70 per cent cooked (it should still break with a small hard core) or it turns mushy on dum. The mutton must reach 71 °C and be tender before it goes under the rice. Chef's tip: fry the potatoes in the marinade's spices first; they soak up the meat juices on dum and many people think they are the best part.

150 min

Indian Meat

by KrazyBadal 0 views

Abenkwan (palm nut soup with goat)

Sunday lunch in Kumasi often means a deep bowl of abenkwan, the brick-red palm-nut soup that chop bars serve all week with pounded fufu. Goat is first steamed in its own juices with onion and ginger, then simmered with garden eggs, tomatoes and pepper that are blended back in, and finally with the rich cream of palm fruit until a layer of orange oil floats on top. Smoked fish adds a savoury, smoky edge. The soup is thick, slightly sweet, earthy and peppery. Canned palm nut cream, sold in African shops, saves hours of pounding fresh fruit; small white aubergines can replace garden eggs. Chef's tip: simmer until the palm oil rises and collects on the surface; serving it earlier is the most common mistake and leaves the soup tasting raw and heavy.

130 min

Ghanaian Meat

by KrazyBadal 0 views

Niramish mangshoGoat curry without onion or garlic

Kolkata biryaniMutton, potato and egg biryani

Abenkwan (palm nut soup with goat)

Goes well with bone-in goat meat