Screaming Goatse Curry - Revision history

Takaji at 15:20, 4 October 2017

2017-10-04T15:20:34Z

Nateloaf: moved Screaming Goat Curry to Screaming Goatse Curry: Renamed to fit meme cookbook

2013-02-28T13:46:37Z

moved Screaming Goat Curry to Screaming Goatse Curry: Renamed to fit meme cookbook

Ksolomon at 16:21, 27 February 2013

2013-02-27T16:21:56Z

Ksolomon at 16:21, 27 February 2013

2013-02-27T16:21:19Z

Ksolomon at 16:19, 27 February 2013

2013-02-27T16:19:06Z

Ksolomon at 16:18, 27 February 2013

2013-02-27T16:18:16Z

Ksolomon at 16:18, 27 February 2013

2013-02-27T16:18:04Z

Ksolomon: Created page with "Prep Time: 30 Minutes Cook Time: 1 Hour Servings: 4 Ingredients: * A Bunch of Chicken Pieces (I used a bunch of thighs) * 500ml or so of Buttermilk (The Good Stuff) * Hot Mustar..."

2013-02-27T16:17:47Z

Created page with "Prep Time: 30 Minutes Cook Time: 1 Hour Servings: 4 Ingredients: * A Bunch of Chicken Pieces (I used a bunch of thighs) * 500ml or so of Buttermilk (The Good Stuff) * Hot Mustar..."

New page

Prep Time: 30 Minutes
Cook Time: 1 Hour
Servings: 4

Ingredients:
* A Bunch of Chicken Pieces (I used a bunch of thighs)
* 500ml or so of Buttermilk (The Good Stuff)
* Hot Mustard
* Honey
* Cayenne Pepper
* Black Pepper
* Salt
* A Brick of Shortening
* Flour

Directions:
# Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.

# Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

← Older revision		Revision as of 15:20, 4 October 2017
Line 1:		Line 1:
		+	[[Category:Meme Cookbook]]
		+
	Ingredients:		Ingredients:
	* 1 teaspoon vegetable oil		* 1 teaspoon vegetable oil

@@ Line 17: / Line 17: @@
 * 1/2 cup water
 Prep Time: 30 Minutes.
 Cook Time: 1 Hour.
 Servings: 4.

@@ Line 1: / Line 1: @@
 Ingredients:
-* A Bunch of Chicken Pieces (I used a bunch of thighs)
+* 1 teaspoon vegetable oil
-* 500ml or so of Buttermilk (The Good Stuff)
+* 1 onion, chopped
-* Hot Mustard
+* 1/2 cup fresh curry leaves (can sub bay leaves if you can't find curry leaves)
-* Honey
+* 2 tablespoons whole black peppercorns
-* Cayenne Pepper
+* 2 tablespoons ground coriander
-* Black Pepper
+* 1/2 cup water
-* Salt
+* 3 tablespoons vegetable oil
-* A Brick of Shortening
+* 2 onions, thinly sliced
-* Flour
+* 2 inch piece ginger, minced
+* 5 cloves garlic, minced
-Directions:
+* 2 tablespoons cayenne pepper, or amount to taste
+* 1 tablespoon salt
-. Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
+* 1 tablespoon ground turmeric
+* 1/2 cup tomato paste
-. Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.
+* 1 pound goat stew meat, cut into 1-inch cubes

@@ Line 1: / Line 1: @@
 Ingredients:
 * A Bunch of Chicken Pieces (I used a bunch of thighs)
@@ Line 19: / Line 15: @@
 . Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

@@ Line 15: / Line 15: @@
 Directions:
 . Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
 . Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

← Older revision	Revision as of 13:46, 28 February 2013
(No difference)