GOAT KADAI

Goat kadai is a slow-cooked, richly spiced goat dish named after the wok-like pot it is cooked in. Also known as karahi gosht, it is a popular cuisine throughout North India, Pakistan, and Afghanistan, with variations in preparation.

About the dish

Aromatic and savory:

 The tender goat meat is cooked in a fragrant gravy of onions, tomatoes, garlic, and ginger.

Signature flavors:

The dish gets its unique taste from a special spice blend called kadai masala, typically featuring coarsely crushed coriander, cumin, and black peppercorns. Yogurt is also often used to enhance the flavor.

Traditional cooking method:

While modern recipes use pressure cookers, the traditional method involves slow-cooking the goat in a cast iron or steel kadai (wok) until the meat is incredibly tender. The longer the meat cooks, the deeper the flavor.

Garnishes:

 The dish is often finished with fresh herbs and aromatics like cilantro, julienned ginger, and green chilies.

Serving suggestions:

Goat kadai is typically served hot with naan, roti, or basmati rice.

Regional variations

Pakistani Style: This preparation focuses heavily on the flavors of the meat and spices, with little to no onions or bell peppers. Tomatoes, ginger, garlic, and freshly ground spices are the core components.

North Indian Style:

This version often includes onions and bell peppers to balance the bold spices. It can sometimes have a thicker, more sauce-like consistency.

Tips for preparing goat kadai

Tenderize the meat:

Because goat meat is lean, it can become tough if cooked improperly. Cooking it over low to medium heat for a long time will ensure it becomes fall-off-the-bone tender.

Use fresh spices:

The hallmark of a good kadai dish is its potent aroma. For the best flavor, freshly roast and grind your whole spices for the kadai masala just before you begin cooking.

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