Caralluma Tuberculata and Goat Meat
Cooking caralluma tuberculata and goat meat opens up a world of culinary possibilities. The unique flavors and nutritional benefits of both ingredients come together to create a memorable and satisfying dish.Whether you choose to sauté caralluma tuberculata, grill goat meat skewers, or prepare a flavorful curry, the combination of these ingredients will tantalize your taste buds and provide a nourishing meal.
Ingredients
Major Ingredients
- ½ kg bone-in goat meat
- 250 grams caralluma tuberculata
Seasonings
- ½ tsp red chilli powder
- ½ tsp coarsely ground red chilli
- ½ tsp coarsely ground dry coriander
- ¼ tsp garam masala powder
- ½ tsp salt or to taste
- ¼ tsp turmeric powder
- 1 tsp ginger-garlic paste
- 2 qty green chillies sliced
- 150 grams finely chopped onions
- 150 grams finely chopped tomatoes
- ½ cup cooking oil for frying
For Garnishing
- chopped cilantro or coriander leaves
- julienned ginger
Instructions
Preparing the Caralluma Tuberculata
- Thoroughly wash the caralluma tuberculata under running water to remove dirt or impurities.
- Cut them into one-inch pieces, discarding any tough stems or leaves.
Removing the Bitterness of Caralluma Tuberculata
- Take a bowl and pour in half a liter of water along with two teaspoons of salt. Mix the salt in water thoroughly. Soak the caralluma tuberculata in salty water for 20 minutes to remove the bitterness.After 20 minutes, wash the caralluma by rubbing the pieces gently inside the salted water. Don't scrub too hard to break the pieces. Wash them gently to remove the bitterness. After washing, drain the water. Now pour clean water into it and stir it once and drain this water. Repeat this process two times and rinse the caralluma thoroughly so that the extra salt can drain out.
- Now take a sieve and place them in it to let them dry.
Preparing the Goat Meat
- Trim any excess fat from the goat meat and cut it into desired-sized pieces. Removing excessive fat can help reduce the gaminess of the meat.
Frying the Caralluma Tuberculata
- In a frying pan, heat the cooking oil. There should be enough oil to fry the caralluma tuberculatas easily. When the oil is hot enough, add the caralluma tuberculata.
- Stir it frequently to ensure that all the pieces of caralluma tuberculata are completely fried. Maintain a low to medium flame. Fry till the water is fully dry.
- Once the caralluma tuberculata have been fried, turn off the stove. Remember not to over-dry them or they may harden. Once fried, take them off the stove.
Preparing the Curry Masala
- In a wok, heat half a cup of cooking oil. Set the flame to medium. Add chopped onions to the hot oil and sauté until lightly browned. Next, add tomatoes and sauté for half a minute.
- Now, pour half a glass of water into it and stir. Cover for 7-8 minutes or until the tomatoes are soft. Keep the flame low. Remove the lid after 8 minutes and stir it again.
- Mix in the ginger-garlic paste. Now add the remaining seasoning spices; coarsely crushed red chilies, turmeric, red chilli powder, and salt.
- Stir in to combine all the ingredients. Cook the curry masala well. When you notice it sticking to the bottom of the wok, gradually add additional water. Keep stirring until the masala is fully prepared.
Making Goat Meat Curry
- After the curry masala has been fried, the meat will be added. Coat the meat thoroughly with the curry masala. Cover it for another 6 to 7 minutes. Remove the lid after 7 minutes and sauté the meat well.
- Now pour in two glasses of water. First stir to combine and then cover the pot for 1.5 to 2 hours. Keep the flame low. Allow the meat to simmer gently until it becomes tender and develops a rich, hearty flavor.Check the meat after 1.5 hours. Stir it with a spoon. Now check one piece to see if the meat has softened.
Combining the Fried Caralluma Tuberculata and the Goat Meat Curry
- Now add fried caralluma tuberculata to the meat curry. Stir well to ensure the flavors are evenly distributed.At this point, you will add dried coriander and chopped green chilies. Next, add garam masala and stir to combine everything. An amazing caralluma tuberculata and goat meat curry has been cooked.Remember, don't dry it out fully; keep a light gravy there. Next, transfer it to the serving dish and garnish with chopped cilantro or coriander leaves and julienned ginger.
