RECIPES

Goat Curry recipe that serves approximately 4-6 people.

Goat Curry Recipe

Ingredients:

• 2 pounds goat meat, cut into chunks
• 2 large onions, finely chopped
• 3 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, chopped (adjust according to spice preference)
• 1/4 cup vegetable oil
• 1 cup plain yogurt
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste)
• 1 cinnamon stick
• 4-5 cardamom pods
• 4-5 cloves
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Marinating the Goat Meat:

• In a large bowl, combine the goat meat with yogurt, half of the chopped onions, half of the minced garlic, half of the grated ginger, curry powder, ground turmeric, ground coriander, ground cumin, chili powder, and salt. Mix well, ensuring the meat is well-coated. Cover and marinate for at least 2 hours or overnight in the refrigerator.

2. Cooking the Curry:

• Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add the remaining chopped onions and sauté until they become golden brown.
• Add the remaining minced garlic, grated ginger, green chilies, cinnamon stick, cardamom pods, and cloves. Sauté for a couple of minutes until aromatic.
• Add the marinated goat meat to the pot and brown the meat on all sides.
• Once the meat is browned, add chopped tomatoes and cook until they soften and release their juices.
• Pour in enough water to cover the meat, bring it to a boil, then reduce the heat to low, cover, and simmer until the meat is tender. This may take 1.5 to 2 hours depending on the meat's cut and age.

3. Finishing Touches:

• Adjust the seasoning with salt and additional spices if needed. Allow the curry to simmer for an additional 15-20 minutes until the flavors meld together.
• Garnish with fresh cilantro.

4. Serving:

• Serve the goat curry hot over steamed rice, naan, or with your favorite bread.
• Squeeze fresh lemon juice on top for an extra burst of flavor.

Enjoy your delicious homemade Goat Curry!

Longhorn Joint Recipe

Ingredients:

• 1 longhorn joint (beef roast), approximately 3-4 pounds
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 cup beef broth or red wine (for roasting)
• 2 tablespoons all-purpose flour (for gravy, optional)

Instructions:

1. Preparing the Longhorn Joint:

• Preheat the oven to 350°F (175°C).
• In a small bowl, mix together minced garlic, olive oil, Dijon mustard, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper to form a paste.
• Place the longhorn joint in a roasting pan. Score the surface of the joint with a sharp knife to allow the flavors to penetrate.
• Rub the prepared paste evenly over the surface of the longhorn joint, ensuring it is well-coated.

2. Roasting the Longhorn Joint:

• Pour beef broth or red wine into the bottom of the roasting pan. This will add moisture and flavor during the roasting process.
• Roast the longhorn joint in the preheated oven. Use a meat thermometer to gauge doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Adjust the roasting time based on your desired level of doneness.
• Baste the longhorn joint with the pan juices every 30 minutes to keep it moist.
• Once done, remove the longhorn joint from the oven, cover it loosely with aluminum foil, and let it rest for 15-20 minutes before carving.

3. Making Gravy (Optional):

• While the longhorn joint is resting, you can make a simple gravy. Pour the pan juices into a saucepan, add flour, and whisk continuously over medium heat until the gravy thickens.

4. Carving and Serving:

• Slice the longhorn joint against the grain into thin slices.
• Serve the slices on a platter, drizzling some of the prepared gravy over the top if desired.
• Garnish with fresh herbs like thyme or rosemary for added freshness.

Enjoy your delicious Longhorn Joint roast with all its natural flavors and aromas!

Note: Cooking times may vary based on the size of the longhorn joint and individual preferences for doneness. Always use a meat thermometer to ensure the roast reaches your desired internal temperature.

Pan-Seared Carp Fillet with Lemon-Herb Butter

Ingredients:

• 2 carp fillets, skin-on
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 cup all-purpose flour (for dredging)
• 4 tablespoons unsalted butter
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Preparation:

• Pat dry the carp fillets with paper towels to remove excess moisture. This helps in achieving a crispier sear.
• In a shallow dish, combine the all-purpose flour, paprika, garlic powder, dried thyme, dried oregano, salt, and black pepper. Mix well.
• Dredge each carp fillet in the seasoned flour mixture, shaking off excess flour.

2. Pan-Searing:

• Heat olive oil in a large skillet over medium-high heat.
• Place the carp fillets in the skillet, skin-side down. Cook for about 3-4 minutes or until the skin is golden and crisp.
• Carefully flip the fillets using a spatula and cook for an additional 2-3 minutes on the other side until the fish is cooked through and flakes easily.

3. Lemon-Herb Butter:

• In the same skillet, reduce the heat to medium-low. Add unsalted butter and allow it to melt.
• Squeeze the juice of one lemon into the skillet, stirring to combine with the butter.
• Add a pinch of salt and black pepper to the butter mixture.
• Let the butter simmer for a minute or two until it starts to develop a rich, golden color.

4. Serving:

• Plate the pan-seared carp fillets, spooning the lemon-herb butter sauce over the top.
• Garnish with fresh chopped parsley for a burst of color and flavor.
• Serve hot with lemon wedges on the side.

Enjoy your Pan-Seared Carp Fillet with Lemon-Herb Butter! This recipe allows the natural flavors of the carp to shine while complementing them with a zesty and herby finish.

Roast Leg of Lamb Recipe

Ingredients:

• 1 leg of lamb (about 4-5 pounds), bone-in
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 cup red wine (optional)
• 1 cup beef or vegetable broth
• 2 tablespoons all-purpose flour (for gravy, optional)

Instructions:

1. Preparing the Lamb:

• Preheat the oven to 375°F (190°C).
• Make small incisions all over the lamb leg using a sharp knife. Insert slivers of minced garlic into the incisions.
• In a small bowl, mix together chopped rosemary, thyme, Dijon mustard, olive oil, salt, and black pepper to create a paste.
• Rub the herb and mustard paste all over the lamb, ensuring it's evenly coated.

2. Roasting the Lamb:

• Place the lamb on a roasting rack in a roasting pan, fat-side up.
• Roast in the preheated oven for about 20 minutes to allow the exterior to brown.
• Reduce the oven temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours or until the internal temperature reaches your desired level of doneness (145°F/63°C for medium-rare, 160°F/71°C for medium).
• Baste the lamb occasionally with pan juices to keep it moist.

3. Making Gravy (Optional):

• If you want to make gravy, remove the lamb from the roasting pan once it's done. Place the roasting pan on the stove over medium heat.
• Sprinkle flour into the pan drippings and whisk to create a roux.
• Slowly add red wine (if using) and broth while continuously whisking to avoid lumps.
• Simmer until the gravy thickens, and then strain if necessary.

4. Resting and Serving:

• Allow the lamb to rest for about 15 minutes before carving. This allows the juices to redistribute and ensures a juicy roast.
• Carve the lamb into slices and serve with the optional gravy on the side.

5. Side Suggestions:

• Roasted or mashed potatoes, roasted vegetables, or a simple green salad make excellent side dishes to complement the lamb.

Enjoy your Roast Leg of Lamb! This recipe highlights the rich flavor of lamb with aromatic herbs, creating a delightful and impressive dish for any occasion