Rezala: Bhopal-style Goat Curry

A recipe from a very wealthy maharani of central India (Lucknow and Awadh).

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Rezala: Bhopal-style Goat Curry
A very nice, spicy goat curry, which can just as easily be used for lamb if preferred.
Cuisine Indian
Cook Time 2 hours
Passive Time 30 minutes
Servings
people
Ingredients
Main dish
Finishing
Cuisine Indian
Cook Time 2 hours
Passive Time 30 minutes
Servings
people
Ingredients
Main dish
Finishing
Instructions
Preparation
  1. Prepare the ingredients (slice, chop, grind, etc.) as specified above.
  2. Heat a skillet or electric frying pan, and add the chick pea flour. Stir about until it is somewhat roasted, then remove from the pan.
  3. Add the oil to the skillet and fry the onions until nicely browned or crisp, too taste.
  4. Preheat oven to 180℃/350℉.
Marinade
  1. Add all main ingredients into a suitable oven-proof dish and stir. Allow to marinade 30 minutes or more.
Cook
  1. Bake for 30 minutes, then reduce heat to 110℃/250℉ and continue to bake another 90 minutes or until contents are nicely cooked.
Finish
  1. Remove from the oven and stir. Add the cream and ground cashews and stir again until homogeneous.
  2. Sprinkle with the chopped cilantro and mint, then serve.
Recipe Notes

The original recipe calls for 1 tsp of whole allspice and 1 tbsp of salt (omitted here). It may also be cooked over low heat. Either way, take care to keep the container sealed so that the contents do not dry out.

Makes ca. 1654 g finished.

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Karljürgen Feuerherm
I completed a BMath at the University of Waterloo in 1984 and was employed as an analyst/programmer by Domtar Fine Papers until 1988, when I returned to Waterloo to complete an MDiv at Waterloo Lutheran Seminary. Upon graduation, I enrolled for a general graduate year, and then pursued at PhD (2004) in Akkadian Language and Literature at the University of Toronto. I am presently a full time tenured faculty member with Wilfrid Laurier University's Department of History, for whom I teach Ancient Near East and Digital Humanities.

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