Look for goat at ethnic markets or ask your butcher to order it for you.
Serve with brown basmati rice and a dollop of yogurt.
Add goat (or lamb) and vigorously massage the marinade into each piece by hand.
Cover and marinate for at least 12 and up to 24 hours.
Grind to a fine powder in a clean coffee grinder or mortar and pestle.
Wipe out the pot, add ghee (or oil) and heat over medium-high heat.
Add onion and cook, stirring often, until starting to brown, 3 to 4 minutes.
Add the goat (and all of the marinade).
Pour in broth, stirring to scrape up any bits from the bottom of the pan.
Bring to a boil, then reduce heat to simmer.
Cover and cook, stirring occasionally, for 1 hour.
Serve topped with cilantro, if desired.
Tips
Make Ahead Tip: Marinate the goat (Step 1) for up to 24 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
