Wednesday, September 5, 2012

Goat Chop Vindaloo with Rosted Vegetables and Rice

Vindaloo is a pungent North Indian Stew. I met Teresa Mainello from Keeterbarn Corner Farm ( Saturday at the Elizabeth City farmers market. I bought some fatty goat chops from her to make this delicious curry.

4 fatty goat chops
1 tablespoon vegetable oil
2 onions, sliced
1 clove minced garlic (optional)
1 teaspoon minced ginger
12 ounces crushed tomatoes
2 tablespoons black pepper
1 teaspoon ground tumeric
1/2 teaspoon ground mustard
prepared rice

Directions: Cook all of the ingredients except rice in a slow cooker on low for 8 hours. Serve over rice.

Update: I can't eat this anymore because it's high in sulfur.

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