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Entry tags:
more adventures in cooking
Lunch:
Curried goat with mustard oil and potatoes
Okra simmered in spiced buttermilk with curry leaves
This is another of my region-crossing combos that would probably appall anyone who really knows Indian cuisine (the goat dish--adapted from a recipe that called for lamb, but I'm told goat is actually much more commonly used in India--is Bengali, the okra dish comes from Gujarat on the other side of the country) but I thought they went well together. The goat cooked up surprisingly tender and I found it less gamy than lamb, but also fatty and full of gristle and bone. Lamb is probably the better bargain in the US.
The okra is just fantastic--soft but not slimy and just spicy enough. The combination of tangy dairy with curry leaves is one of my new favorite flavors (also found in the rice with yogurt that I posted about recently), and it goes wonderfully with the earthy greenness of the okra.
Both recipes came from Raghavan Iyer's 660 Curries, from which I am increasingly determined to try every single dish.
Curried goat with mustard oil and potatoes
Okra simmered in spiced buttermilk with curry leaves
This is another of my region-crossing combos that would probably appall anyone who really knows Indian cuisine (the goat dish--adapted from a recipe that called for lamb, but I'm told goat is actually much more commonly used in India--is Bengali, the okra dish comes from Gujarat on the other side of the country) but I thought they went well together. The goat cooked up surprisingly tender and I found it less gamy than lamb, but also fatty and full of gristle and bone. Lamb is probably the better bargain in the US.
The okra is just fantastic--soft but not slimy and just spicy enough. The combination of tangy dairy with curry leaves is one of my new favorite flavors (also found in the rice with yogurt that I posted about recently), and it goes wonderfully with the earthy greenness of the okra.
Both recipes came from Raghavan Iyer's 660 Curries, from which I am increasingly determined to try every single dish.