Goat Shank Curry Dalcha Gosht
A simple, spicy goat shank curry made with spices and yogurt.
Servings: 4 People
Calories: 555kcal
Cost: 20
Equipment
- Mortar & pestle (optional)
Ingredients
- 2 lb Shepherd Song Farm goat shanks cut into 3 pieces, or 2 lb goat meat for stew
- 2 oz butter
- 1 ea onion
- 4 ea garlic
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 ea nutmeg
- 1 ea cinnamon stick
- ½ teaspoon cardamom
- ½ teaspoon clove
- 2 ea bay leaf
- 3 cups vegetable stock
- 2 cups goat milk
- 2 cups goat yogurt
- 1 cup dried chickpeas 1.5 small cans of canned chickpeas can be substituted
- 1 oz grapeseed oil
- 1 ea lemon for juice
- Salt and pepper
Instructions
Build the Curry
- Soak chickpeas overnight in twice their volume of water.
- Heat the dutch oven pan and add grape seed oil & goat shanks.
- Sear on all sides and remove from pan and season with salt and pepper.
- Add butter to the pan and onions and cook until lightly caramelized.
- Add turmeric, paprika, nutmeg, cinnamon stick, cardamom, lemon, clove, bay leaf & cook 1 min.
- Add vegetable stock, goat milk, goat yogurt and stir in chickpeas.
Finish and Serve
- Braise in the oven at 325⁰ F for 2-3 hours or until tender
- Serve on warmed flat bread or rice.
Video
Notes
- Either goat or lamb shanks can be used in this recipe.
- Look for goat milk at your local coop. If you can't find it it's fine to use cows milk.
- Ideally this recipe will use shanks cut into pieces, if you can't find them, you can also use bone in goat meat purchased from Shepherd Song, or your local halal market.
Nutrition
Serving: 1shank | Calories: 555kcal | Carbohydrates: 39g | Protein: 34g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 944mg | Potassium: 938mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1251IU | Vitamin C: 4mg | Calcium: 232mg | Iron: 5mg