Goat Pepper Fry
While visiting our friends in Atlanta, we went to an Indian restaurant. One of the appetizers we ordered was Goat pepper fry. It was so good, I went on a mission to replicate that dish in my kitchen. While flipping through one of Mrs. K.M Mathew’s cookbooks, I came across a similar recipe and decided to try it, with some improvisations of my own. I bought some lean cut bone-in goat meat from our local Halal store. I cooked the meat with just salt, black pepper, water and vinegar. It took about ninety minutes on medium heat for the meat to become soft and tender. Cooking in a pressure cooker is an option if you are short on time. This is one dish I recommend using coconut oil for sautéeing onions. Black pepper is the star of this dish; try to use crushed fresh whole peppercorns if you have them. Cooked meat along with all the juices was added to sautéed aromatics. It was reduced until oil started to separate and meat was coated with gravy. It is such a delightful dish you really should try it at least once.
Cooking time: 2 hours
Hi everyone, my name is Aswathy. I love trying out new recipes but not so much of the cleaning. These posts are mostly about cooking and will include recipes from all over the world.
Ingredients and Instructions
- Goat meat with bones 1.5 lb
- Water 3 cups
- Salt 1 tsp
- White vinegar 2 tsp
- Black pepper, cracked 1 tsp
Wash the meat and transfer to a pot. Add all the ingredients listed on the left and cook at medium heat for about ninety minutes on stove top. Check for doneness, make sure the meat is soft and tender; it should start falling off the bones. If it is not, cook for an additional ten to fifteen minutes.
- Coconut oil 2 tbs
- Onion, sliced 3 cups
- Salt 0.5 tsp
- Curry leaves 2 sprigs
Saute onion and curry leaves in coconut oil on medium heat until it turns almost dark in color, which takes about 15 minutes. Set aside couple of spoonfuls of sautéed onion to garnish the pepper fry.
- Garlic, sliced 3 tbs
- Ginger, chopped 2 tbs
- Green chili, chopped 2 tbs
- Black pepper, cracked 4 tsp
- Turmeric powder 1 tsp
Stir in garlic, ginger and green chilies to the pan with sautéed onions and cook for about one minute. Add black pepper and turmeric. Mix everything well.
Return cooked goat meat along with the liquid from the pot to the sauté pan.
Cook and reduce the liquid until it becomes thick and starts to coat the meat. At this stage the oil begins to separate from the gravy. Add more salt if needed.
Transfer the goat pepper fry to a serving platter and garnish with sautéed onion that was set aside. Enjoy!
