Chevon/Goat meat has a subtle, peerless flavour; to prepare this meat I do usually use ingredients which have robust flavour that blends handsomely with the meat.

The Recipe:

♠ In adequate quantity of warm rice bran oil add –

∗ Mashed pieces of an entire garlic pod,

∗ Add pieces of 3 guntur chillies (or according to preference of taste),

∗ Add pieces of 3 big tomatoes,

∗ Add salt – according to preference.

♠ Add pieces of 500 kg of chevon/mutton to the melted blend,

∗ Add half a tsp. of turmeric powder and a tsp. of garam masala,

∗ Add a handful of finely sliced pieces of coriander leaves,

∗ Add adequate quantity of warm water for the meat pieces to cook.

♠ When the meat pieces soften, add a medium bowl full of boiled dal (lentil soup) – a mix of Moong dal (green gram dal) and Masoor dal (lentil dal, pink lentil); and simmer the combination for few seconds until warm.

Serving size: Approximately 4 -6

Happy Eating ♥

Sylvia’s Kitchen – Journal of Recipes: https://plus.google.com/collection/EG55BE