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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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19811705 No.19811705 [Reply] [Original]

Good morning sirs, It's time for another Indian food cook-a-long. Today, I will be making goat.

Ingredients:

Ground spices:
Coriander
Kashmiri Chili Powder
Turmeric
Garam Masala
Cumin (not pictured)
Salt

Whole spices:
Cardamom
Cloves
Indian bay leaves

Fresh/Canned Plants:
Onions
Serrano peppers
Garlic
Ginger
Canned tomatoes
Coriander (I forgot to put this in when I finished the dish, I will use it next time I eat this)

Meat:
Goat

Fat:
Ghee

>> No.19811720

>>19811705
what cut is that? looks like ribs
also
>bothering to hide the store location
stop living in fear

>> No.19811724
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19811724

>>19811720
yeah it thought it was short rib at first

>> No.19811725

you misspelled coriander

But I expect this to turn out delicious. Good luck, sir

>> No.19811728

>>19811705
why did you cover the meat label

>> No.19811750

>>19811720
I don't actually know what cut it was. Maybe some of you food detectives can help me figure it out. I went into the store, asked for two and a half pounds of goat, the clerk found some guy to translate, and then they got some goat from the back.

I buy my goat at a Mexican grocery store because it's cheaper and better quality than the $15/pound halal crap at the Indian grocery store.

>> No.19811759
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19811759

>>19811750
A better pic of the bones

>> No.19811760

>>19811705
What state of India is your family from noble sir

>> No.19811766

>>19811728
It had the address of the place I bought it from

>> No.19811771

>>19811759
that looks like what they just slap STEW MEAT on and put on display
probably part of the leg area?

>> No.19811777

>>19811750
Looks like upper rear leg

>> No.19811784

>indian
Poo in the loo

>> No.19811797
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19811797

I think low and slow is generally the best way to cook goat because it can be kind of tough. I used a crock pot to cook it because it cooks out the toughness. The crock pot never really took off in India like it did in the United States. Half of Indians didn't even have electricity until the 90s, and by then the pressure cooker had established itself as the choice Indian cooking vessel.

>> No.19811809

>>19811760
Gujarat and Delhi (technically a territory and not a state)

>>19811784
Sir, I was born in America and am well acquainted with toilets

>> No.19811813

>>19811797
get an instant pot

>> No.19811826
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19811826

COOKING PRO-TIP:
Have a bowl you can put all your food scraps in as you cook. I throw my scraps in here and then dump them in the compost when I'm all done. If you don't compost, just put a trash can right next to you as you cook so you can easily throw out your waste.

>> No.19811829

Tempering (cooking in oil) my whole spices cardamom, cloves, and Indian bay leaf in ghee.

>> No.19811833
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19811833

>>19811829
I forgot my picture of the tempering. You can see little bubbles around the spices, that's how you know they're simmering in the oil

>> No.19811837

>>19811826
alternatively, have a designated freezer container and throw all your trimmings in it until you're ready to make stock

>> No.19811839
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19811839

Next step, dump everything in the slow cooker (onions, peppers, and tomatoes chopped up) and cook until the goat is nice and tender. I didn't take a picture of everything in the slow cooker or while it was cooking, so I'll just skip right to the money shot.

Wahlah (as they say in France), some delicious goat to eat. This pic is after we ate quite a bit of it.

>> No.19811855

>>19811839
5/10 thread

>> No.19811869

>>19811855
Thank you, sir

>> No.19811925

>>19811766
no ones going to rape you anon

>> No.19811966

>>19811925
They might rape the grocery store

>> No.19812015

>>19811813
Maybe when the can be found for under $20 at the majority of thrift stores.

>> No.19812059

>>19811925
WHY YOU FUCK ME I FUCK YOU BLOODY

>> No.19812068

>>19812059
BLOODY BASTARD

>> No.19812073
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19812073

>>19812059
>>19812068
SIR!

>> No.19812099

>>19812073
MOTHER BLOODY FUCK BITCH

>> No.19812130

>>19811839
Please do the needful and revert with further pictures m/s OP

>> No.19812177

>>19812059
>>19812068
>>19812073
>>19812099
ok rape u next week

>> No.19812191

>>19811766
this is a safe space, friend.

>> No.19812197

>>19811839
more details/photos/information next time please. i feel you can't overdo it with a cookalong thread

>> No.19812217

>>19812177
mr bean wouldnt say that

>> No.19812219

>>19812197
Sorry bro, I'll try to do better next time.

>> No.19812222

I'll post more pics with my next Indian cook-a-long

>> No.19812536

>>19811705
I like your cok a longs, sir. Are you being a native Indian who immigrated or a second or third generation child of immigrants? I am asking of that question because you cook like a native or someone who was taught well by his parents. No hiding hate at all either, Indian-Americans are cool bros who work hard and follow the laws and rules and take care of themselves and their families.

>> No.19813297
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19813297

>> No.19813316

>>19811705
Indians always just use the same herbs and spices turned into a liquid slop

>> No.19813398

>>19811705
>Corriander

>> No.19813414

>>19811720
You can find him from the barcode on the cardamom and cross referencing the expiration date on the lid but seriously why both for some canadian pajeet whos just trying to a cook a wholesome meal for us bros

>> No.19814030

>>19812536
1st gen child of immigrants

>>19813316
SIR, please do not share our secrets

>>19813398
I will fix it for next time.

>> No.19814042

>>19811826
plastic wrap on your kitchen counter and put your compost bin on it, sanitize surface later

>> No.19814093

>>19811705
Sir, very needful and based

>> No.19814107

>>19813297
Me in the blue

>> No.19814184

>>19811720
You must be new here. Welcome.