Goat meat is leaner and contains less cholesterol, fat, and protein than both lamb and beef, and less energy than beef or chicken; therefore it requires low-heat, slow cooking to preserve tenderness and moisture.
In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word “mutton” is sometimes used to describe both goat and sheep meat. In France, goat meat is often called chevon, producers and marketers may prefer to use the French-derived word chevon. (Source: Wikipedia)
Marinate (½ kg) meat pieces in 3 Tbs. of port wine (a sweet, red wine)
- In adequate quantity of warm sunflower oil: Add pieces of a dalchini stick (cinnamon stick), mashed pieces of an entire small garlic pod, finely sliced pieces of (5 medium) tomatoes, finely sliced pieces of a drumstick ( optional); and smidgen this mixture with salt according to preference of taste.
- Blend the marinated meat pieces with the rich, melted tomato mixture.
- Combine the blend with finely sliced pieces of (½ kg) potatoes (- to flavour and thicken the preparation).
- Enrich the mixture with (a pinch) of turmeric powder and (1 full tsp.) of kashmiri chilli powder.
- Blend adequate quantity of warm water with the mixture
Once the meat pieces are tender relish the preparation.
Happy Eating ♥
Intellectual Property Fees
I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.