Cooking is love made visible.
I am of Indian decent as you can tell from any pictures of myself and even from my Tasha. Kitchen emoji, but as a child I never quite connected to my Indian heritage. The reasons for this are quite logical; I was born in the UK, my family are Christian not Hindi, apart from my Grandma and I was never taught any Indian language.
It was only as I grew older that I realised culture was much more than where you are born and what language you speak. The Indian culture at least as I have observed it through living with my Grandma is about community and connection. She would open her home up to anyone, for lunch, tea or just a chat. She talked to everyone on the high street and brought them chocolate or samosas on their birthdays. I would often come home from school and be greeted by people I had never met before. Food very much played a part in this, she would make lots of Indian snacks to serve people with their tea – tikki, samosas, pakora’s – there were always plenty of tasty morsels being offered around.
One of my favorite days of the week was Sunday when we would gather as a family (and invite others to join us) for lunch after church and meat curry would often be a central dish. This goat curry is in honor of those Sundays, which I miss so much. My grandma used to cook curry’s for days to give depth and tenderness to the meat; we would smell that beautiful aroma and often end up smelling of that aroma too! I used a slow cooker and cooked this for 36 hours, but you can cook it for a few hours if you don’t have time. Having cooked this dish, I can say that I have much more appreciation of how long it takes to make a curry that tastes anything like my grandma’s and if I could go back, I would have the extra spoonful my Grandma offered me, every single time.
This recipe comes from myheartbeets.com, an Indian Paleo website that I recently found. Thank you Ashley for your amazing recipes and for helping connect back to my grandma and my roots.
- 2 pounds goat meat
- 2 red onions, chopped
- 5 inch knob fresh ginger, minced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tablespoon coconut oil
- 4 whole cloves
- 2 cardamom pods
- 1 tbsp. coriander powder
- 1 tsp. cumin powder
- 2 tsp. salt (adjust to taste)
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. paprika
- 1-2 Serrano pepper, minced
- 1 small (14 ounce) can organic diced tomatoes
- 1 tsp. garam masala add more to taste
- In crock pot/slow cooker, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end)
- Set to high and cook for 4 hours, stirring the curry every hour or so
- After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender
- If you don’t have a slow cooker, cook the onions till translucent for 2-5 mins, then add the garlic and garlic for 30 seconds
- Add all the spices and stir till mixed in, but make sure not to burn, next add the goat meat and brown
- Add in can of tomatoes and garam masala and cook for as long as possible, 60-90 minutes minimum
3 Ingredient Paleo Naan (Indian bread)
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 cup Organic Coconut Milk
- Optional salt
- Mix all the ingredients together
- Heat a non-stick pan over a medium heat and pour batter
- Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time) and serve hot