Thursday, August 18, 2016

Mumbai Curry Goat with Kaljeera Rice Flour Roti









     Mumbai Style Curry Goat with Black Cumin Spiced Rice Flour Flat Bread!
     Masala basically means "the start of" or "the beginning of."  Masala does not necessarily mean starting a recipe with spices.  A simmered onion and garlic puree is the masala for many recipes.  Tomatoes or eggplant that are cooked till they are thick may be the masala for yet another bunch of recipes.  
     Garam Masala is a North India spice mix.  The ingredients for Garam Masala are standardized for the most part, but the proportions may vary from one household to the next or from region to region.  The main thing to keep in mind is that Garam Masala is known as a "warming spice blend" that promotes feelings of health, warmth and comfort.  Warmth in this case has nothing to do with chile pepper spicy heat.  In fact there is no chile pepper powder in Garam Masala.
     In Northern India, Garam Masala spice mix is often modified by adding a few more spices or chile peppers.  The city of Punjab is in Northern India and this place is renowned for its active nightlife.  The party atmosphere attracts younger folks who desire spicier flavors.  Even though Punjab is way north, some of the local food can be very spicy hot.    
     Mumbai is on the west central coast of India and the food is not really known to be spicy hot.  There is a lot of cooking tradition in Mumbai and the vegetarian cuisine reigns supreme.  Seafood is common near the coastline, but the influences of farm country cuisine also prevail.
     Mumbai Curry Goat is as basic as a curry goat recipe gets.  The flavors are warming and gentle.  The curry sauce is made with ghee (clarified butter).  The ghee takes on the flavor of the spices and separates from the liquid.  Pools of spiced ghee are usually seen in old fashioned curries.  Not every curry requires goat milk, goat milk yogurt or coconut milk to give it a creamy look.   
     Potatoes are a popular item in some farm regions of India.  Potatoes are featured in today's Mumbai Curry Goat recipe. 
     Roti is an Indian style flat bread that has been made since ancient times.  Usually Roti is made with wheat grain.  Rice Flour Roti is popular too.  Because rice flour has a slower water absorption rate, the dough must be made with hot water and the dough must rest for a longer period of time.  
  
     Kaljeera Rice Flour Roti Dough:
     This recipe yields enough dough for 3 or 4 medium size Roti! 
     Kaljeera is Black Cumin Seed.   Black Cumin Seed is available at Mediterranean and Indian food markets.  Rice Flour is available just about everywhere.  
     Roti refers to a thin flat bread that is cooked quickly on a hot surface.  The Roti can be as thick as a pancake or as thin as a crêpe.  Roti can be a few inches wide or they can be over 1 foot wide.  The size of Roti usually depends on what this bread will be used for.    
     Step 1:  Place 1 1/2 cups of water in a sauce pot over medium high heat.
     Bring the liquid to a boil.
     Step 2:  Add 1/4 teaspoon of sea salt.
     Add 1 tablespoon of coconut oil. 
     Step 3:  Reduce the temperature to low heat.
     Add 1 teaspoon of black cumin seeds.
     Slowly add 1 1/2 cups of rice flour, while constantly stirring, till all of the flour combines with the water.  
     Step 4:  Remove the pan from the heat.
     Cover the pot with a tight fitting lid.
     Let the dough rest for 10 minutes.
     Step 5:  Wait for the dough to cool.
     Knead the dough till it is smooth.
     *The dough should be soft and pliable.  If the dough is too stiff, add a few drops of water at a time while kneading, till the dough gains a soft texture.    
     Step 6:  Place the dough in a container.
     Chill the dough in a refrigerator for 2 hours. 
     
     Mumbai Curry Goat:
     This recipe yields 1 hearty portion.  
     Butcher shops sell the best selection of goat meat.  Thick rib section cuts or shoulder pieces are  good for goat stews.  There are usually bones in the stewing meat and the bones add flavor, so they should not be removed.  Always warn guests, when there are bones in a stew!   
     Step 1:  Place 2 imported Italian canned plum tomatoes in a mixing bowl with a small portion of their own juices.
     Coarsely crush the tomatoes by hand and set them aside.
     Step 2:  Heat a wide sauce pot over medium heat.
     Add 2 tablespoons of ghee (clarified butter).
     Add 10 ounces of large bite size cubes of stewing goat meat.  (The portion size may seem large, but there may be 20% bones per volume.) 
     Sauté till the goat meat is lightly browned on all sides.
     Step 3:  Remove the goat pieces from the pot and set them aside on a platter.
     Drain the spent grease out of the sauce pot.
     Step 4:  Place the the sauce pot over medium/medium low heat. 
     Add 2 tablespoons of ghee. 
     Add 1/2 teaspoon of whole mustard seeds.
     Add 1/2 teaspoon of whole fennel seeds.
     Add 1/4 teaspoon of whole cumin seeds.
     Gently shake the pan, till a minimum of seed popping noise is heard.  
     Step 5:  Add 1/2 cup of minced onion.
     Add 1/2 tablespoon of minced garlic.
     Add 1/2 tablespoon of minced ginger.
     Briefly sauté till the masala becomes aromatic, but not browned at all.
     Step 6:  Return the sautéed goat meat to the pot.
     Add enough water to cover the goat meat pieces with 1" of extra liquid.  (About 2 1/2 cups)
     Add the reserved crushed tomatoes.
     Add 1 tablespoon of Garam Masala.
     Add 1/4 teaspoon of turmeric.
     Add 1/2 teaspoon of ground fenugreek.
     Add 1 teaspoon of Korean style mild red serrano chile paste (mild sambal).
     Add sea salt to taste.
     Step 7:  Bring the liquid to a gentle boil.
     Reduce the temperature to low heat.    
     Gently simmer, till the goat meat just begins to become tender.  Allow the liquid to reduce to the level of the goat meat.
     Step 8:  Add about 5 ounces of peeled russet potato that is cut into large bite size pieces.
     Add 6 peeled celery sticks.  (1/4" x 1/4" x 3") 
     Add 6 peeled carrot sticks.  
     Add 3 to 4 wide strips of green bell pepper.
     Add 1 green onion that is cut into bite size pieces.
     Add 1/2 tablespoon more of ghee.
     Add 1 teaspoon of lemon juice.
     Step 9:  Simmer and reduce till the ingredients are tender and the sauce is a thin consistency.  The sauce should barely to cling to the ingredients.  (Only add water if the stewing sauce becomes too thick.)
     Keep the Mumbai Curry Goat warm over very low heat.

     Kaljeera Rice Flour Roti:
     The roti can be finished while the stew simmers!
     Step 1:  Allow the dough to reach room temperature.
     Divide the dough into 3 or 4 equal size portions that are the size of a plum.
     Roll each portion into a ball shape.
     Step 2:  Lightly dust a countertop with rice flour.
     Pat each dough portion out by hand or use a rolling pin, thin round roti flat bread shapes.  The roti should look like thin pancakes.
     Step 3:  Heat a cast iron griddle over medium/medium low heat.   
     Generously brush the griddle with melted coconut oil.
     Grill each roti on both sides, till light golden brown highlights appear and the dough is fully cooked.   
     Step 4:  Stack the roti on a plate.
     Cover the roti with a dry pastry towel. 
     Keep the Kaljeera Rice Flour Roti warm on a stove top. 

     Mumbai Curry Goat with Kaljeera Rice Flour Roti:
     Brinjal or any kind of Chutney can be served with this curry.  Brinjal is a spicy eggplant condiment that is full of exotic spice flavors. 
     Step 1:  Place a generous portion of the Mumbai Curry Goat into a large ceramic ramekin.
     Garnish with 1 thin biased sliced green onion.
     Step 2:  Place the ramekin of curry on a large serving platter.
     Place 2 or 3 warm Kajeera Akki Roti on the platter.
     Place a small ramekin of Brinjal or a chutney of your choice on the platter.
     Garnish with curly leaf parsley sprigs.

     Viola!  Comfortable mild tasting Mumbai Curry Goat!

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