Goat meat is leaner and contains less cholesterol, fat, and protein than both lamb and beef, and less energy than beef or chicken; therefore it requires low-heat, slow cooking to preserve tenderness and moisture.
In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word “mutton” is sometimes used to describe both goat and sheep meat. In France, goat meat is often called chevon, producers and marketers may prefer to use the French-derived word chevon. (Source: Wikipedia)
Marinate (½ kg) meat pieces in 3 Tbs. of port wine (a sweet, red wine)
- In adequate quantity of warm sunflower oil: Add pieces of a dalchini stick (cinnamon stick), mashed pieces of an entire small garlic pod, finely sliced pieces of (5 medium) tomatoes, finely sliced pieces of a drumstick ( optional); and smidgen this mixture with salt according to preference of taste.
- Blend the marinated meat pieces with the rich, melted tomato mixture.
- Combine the blend with finely sliced pieces of (½ kg) potatoes (- to flavour and thicken the preparation).
- Enrich the mixture with (a pinch) of turmeric powder and (1 full tsp.) of kashmiri chilli powder.
- Blend adequate quantity of warm water with the mixture
Once the meat pieces are tender relish the preparation.
Happy Eating ♥