Welcome to the concluding post of our handi cooking series. We did 10 classic handi recipes and learned a new cooking technique from each one. Today’s final handi recipe is a delectable goat meat dish, done in a creamy, but hot Green Peppercorn curry, flavored with saffron and the rarely used fennel in North Indian cooking.
This is for the first time we have used Green Peppercorn in our cooking and we actually even did not know about something called Green Peppercorn till we came across this recipe. Green peppercorns are the product of the same plant that gives us Black Peppercorn but harvested when the berry is immature. Peppercorns are, by monetary value, the most widely traded spice in the world, India being the largest producer of all kinds of peppercorns and ironically we never saw Green Peppercorn in grocery stores in India. We will be extremely grateful if someone can let us know if green peppercorn is easily available in India at the grocery stores.
The recipe is one of the easiest goat curry to cook. Watch us cook this extremely mouth-watering goat curry. We think this recipe will be sure a hit if any restaurant puts it up on their menu.
Serves – 4; Total time – 2 hours;
Goat (leg) – 1 Kg or 2 1/4 lb; Yogurt – 1 cup; Coriander Seeds – 4 tsp; Cumin Seeds – 1 Tbs; Black Cumin Seeds (Shahi Jeera) – 1 3/4 tsp; Black Peppercorn – 1 1/2 tsp; Salt – to taste; Whole Garam Masala [Green Cardamom – 5; Black Cardamom – 1; Cloves – 5; Cinnamon – 1 inch; Bay Leaf – 1; Mace – 1 pinch]; Onions – 250 gm or 8 1/2 oz; Ginger – 20 gm or 3/4 oz; Green Chilies – 4; Green Peppercorn – 1 Tbs; Saffron – 1 tsp; Cream – 3/4 cup; Fennel Powder – 1 tsp;
We hope all who read and liked the handi cooking series will try at least one recipe at home. The next series we are going to do will be Tawa (griddle) series. So keep a watch on our blog for our first tawa recipe The Jhinga Tawa Masala.