Sunday, September 11, 2011

Rogan Gohst and Roasted Coriander Cauliflower



I am sure I have mentioned that my kids think they are either Mexican or Indian. We live in the heart of Indian food heaven. Many regions of India are represented, an we have found love in the familiar chicken tikka masala to my favorite eggplant curries, from naan and roti to dosa and adai, from biryani to tamarind rice. But one drawback to living here is that we never make Indian. It is just to easy to get...

But we have a CSA for our meat and we get fantastic cuts of meat from Marin Sun Farms. Sometimes we get a big hunk of goat or goat chops. I really love goat, but many people don't. At least they are afraid given the foreign idea of eating goat (note that most of the world eats goat happily). We don't often serve goat for our Sunday Dinners, so one Sunday when Jason was on call I decided to make a quick rogan gohst using goat chops.

I used a recipe from Madhur Jaffrey and cooked it in my pressure cooker. Thirty minutes later we had a beautiful dish which even enticed my kids to eat their brown rice. (I will never understand what they have against the clearly superior grain). I served it up with cauliflower tossed with cumin, coriander, salt and oil, roasted with its own greens.



Rogan Gohst
Adapted from Madur Jaffrey

2 1" chunks fresh ginger grated, or I used the equivalent jarred crushed ginger from Indian grocery

8 cloves garlic, peeled and pressed
5 tb vegetable oil
2 lb boned goat shoulder or lg, cut into 1" cubes. Note that the cut has a lot of fat, so buy more
10 whole cardamom pods
2 whole bay leaves
6 whole cloves
10 whole black peppercorns
1 stick cinnamon
2 md onions, peeled, finely chopped
1 ts coriander seed; ground
2 ts cumin seeds; ground
4 ts red paprika
1 ts cayenne pepper, gounnd
1 ts salt, to taste
6 tb plain yogurt
1/4 ts garam masala (your favorite)
1 ds fresh ground pepper to taste

Instructions

Heat oil in a wide, heavy pot over a medium-high flame. Brown meat cubes in several batches and set aside in a bowl. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until cloves swell and the bay leaves begin to take on color. This just takes a few seconds. Now put in the onions. Stir and fry for 5 minutes or until the onions turn a medium-brown color. Put in ginger and garlic pastes and stir for 30 seconds. Then add the coriander, cumin, paprika, cayenne, and the salt. Stir fry or another 30 seconds. Add the browned meat cubes and the meat juices. Now put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until yogurt is well blended. Add the remaining yogurt, a tablespoon at a time in the same way. Stir and fry for another 3-4 minutes.

Now add 1 1/4 cups water and bring the contents of the pot to a boil, scraping in all the browned spices on the sides and bottom of the pot. Pressure cook for 30 minutes and release naturally. Then remove meat and boil down juices until the consistency you desire.