On Saturday I had the pleasure of presenting one of my favourite dishes to prepare on CBC's Weekend Morning Show with host Ismail Alfa. This Goat Korma is so easy to prepare and adaptable to a variety of options. Millad's Supermarket carries fresh goat and lamb and fabulous Afghani Naan bread.
Goat Korma
1-2 lb goat leg, pieced (available at Millad's Supermarket)
2 cups plain yoghurt
1 onion, finely diced
2-3 cloves garlic, minced
1 inch fresh ginger, grated or finely chopped
1/2 cup ground nuts (often cashews or almonds but I used roasted chestnuts today)
2 tbs curry spice blend (your favourite blend or make using a blend of cumin, cinnamon, coriander, clove, cardomom, chilies, and turmeric, etc.)
salt, to taste
olive oil
Saut� the onion in oil and add the spice blend when the onion is translucent. Add ginger and garlic and then brown the meat. Add the yoghurt that has been mixed with the ground nuts and slowly cook until meat is tender. Can be done in a slow cooker.
Enjoy with rice or naan (try Afghani Naan from Millad's Supermarket!)
Goat Korma
1-2 lb goat leg, pieced (available at Millad's Supermarket)
2 cups plain yoghurt
1 onion, finely diced
2-3 cloves garlic, minced
1 inch fresh ginger, grated or finely chopped
1/2 cup ground nuts (often cashews or almonds but I used roasted chestnuts today)
2 tbs curry spice blend (your favourite blend or make using a blend of cumin, cinnamon, coriander, clove, cardomom, chilies, and turmeric, etc.)
salt, to taste
olive oil
Saut� the onion in oil and add the spice blend when the onion is translucent. Add ginger and garlic and then brown the meat. Add the yoghurt that has been mixed with the ground nuts and slowly cook until meat is tender. Can be done in a slow cooker.
Enjoy with rice or naan (try Afghani Naan from Millad's Supermarket!)
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