Goats near Hopewell, N.J., are slaughtered on site before Chef Michael Psilakis make roasts, chops, and more.
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Elaichi Gosht (Cardamom Goat)
Recipe from: Bobby Ghosh, TIME Magazine's World Editor
Ingredients:
• 1 kg boneless goat or lamb meat, in bite-size cubes
• 100 ml yoghurt, whisked
• 4 tomatoes, chopped fine
• 30-35 green cardamoms, whole
• 1 tablespoon turmeric powder
• 1 tablespoon black pepper, ground
• 1 tablespoon coriander powder
• Chili powder to taste — suggest 1 tsp.
• Sprigs of coriander (cilantro)
Directions
1. Grind cardamoms (skin and all) into a powder, add 1 tbsp water and make a paste
2. Heat oil in a pot or wok. Add cardamom paste and ground pepper, and fry on low heat for 2-3 min
3. Add meat, and turn well, making sure all the pieces are coated with the paste and powder
4. Add turmeric, chili and coriander powders, turn meat to coat all the pieces with the spices
5. Sauté the meat in the spices for a full 10 minutes, still in low heat. Turn constantly, to ensure the spices don't burn and that the meat doesn't stick to the bottom of the pot
6. Still in low heat, add the yoghurt, tomatoes and salt to taste. Sauté for another 5 minutes.
7. Add half a liter of hot water, bring to boil and then lower heat. Cover the pot and simmer until the meat is ready to eat. This can take 45-60 min.
8. Garnish with chopped coriander.
9. Serve with steamed rice or naan bread.