This recipe is wonderful for stomach pains or sensitive stomachs. It is relatively mild and incredibly tender. It was one of the few recipes I could enjoy while pregnant and something I have made for my husband recovering from surgery. It makes a great davvaat (invitation) and at-home meal. Recently, I made this for my visiting in-laws and was told it tasted exactly like my mother-in-law's! Enjoy. :)
First, cut off the tails and use a peeler to peel four medium sized beetroots.
Thinly slice your beetroots (if you are good at parring instead of chopping, you might be able to make them even thinner than I did!).
Stack them up and chop them in half.
Finely chop 1 medium onion and fry in 1/2 cup vegetable oil on high heat until golden brown in a large pot. Add pre-washed 1 pound of chopped goat meat. Fry until meat changes color. Add 2 teaspoons ginger & garlic paste, 1 teaspoon red chili powder, ~1 Tablespoon salt, and fry for a few minutes.
Finely chop 1 medium tomato and add it to the pot. Add beetroot and ~5 cups of water.
Bring to a boil. Reduce to a simmer (low heat) and cook for 1 1/2 hours, covered.
When you're done, it might look like this (above). Make sure that you evaporate a good amount of the water until it looks like a gravy (just turn the heat on high and stir continuously until some of the water evaporates -- this can take about 10 minutes).
When it's ready, it will look like this -- notice how the water went down almost 2 inches! You'll end up having about 1 1/2 cups of water/gravy left over.
Add 3 green chilis and 1/2 teaspoon garam masala.
- ½ cup vegetable/canola oil
- 1 onion, finely chopped
- 4 medium sized beetroots
- 1 pound goat meat, cut into 1" pieces (leg or shoulder meat)
- 1 tomato, finely chopped
- 2 teaspoons ginger & garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- ~1 Tablespoon salt
- ½ teaspoon garam masala
- 3 whole green chillies
- 1 cup cilantro leaves