Difference between revisions of "Screaming Goatse Curry"

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Prep Time: 30 Minutes
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[[Category:Meme Cookbook]]
Cook Time: 1 Hour
 
Servings: 4
 
  
 
Ingredients:
 
Ingredients:
* A Bunch of Chicken Pieces (I used a bunch of thighs)
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* 1 teaspoon vegetable oil
* 500ml or so of Buttermilk (The Good Stuff)
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* 1 onion, chopped
* Hot Mustard
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* 1/2 cup fresh curry leaves (can sub bay leaves if you can't find curry leaves)
* Honey
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* 2 tablespoons whole black peppercorns
* Cayenne Pepper
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* 2 tablespoons ground coriander
* Black Pepper
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* 1/2 cup water
* Salt
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* 3 tablespoons vegetable oil
* A Brick of Shortening
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* 2 onions, thinly sliced
* Flour
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* 2 inch piece ginger, minced
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* 5 cloves garlic, minced
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* 2 tablespoons cayenne pepper, or amount to taste
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* 1 tablespoon salt
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* 1 tablespoon ground turmeric
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* 1/2 cup tomato paste
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* 1 pound goat stew meat, cut into 1-inch cubes
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* 1/2 cup water
  
 
Directions:
 
Directions:
 +
 
1. 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. 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.
  
 
2. 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.
 
2. 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.
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 +
Prep Time: 30 Minutes.
 +
Cook Time: 1 Hour.
 +
Servings: 4.

Latest revision as of 15:20, 4 October 2017


Ingredients:

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 1/2 cup fresh curry leaves (can sub bay leaves if you can't find curry leaves)
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons ground coriander
  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 2 onions, thinly sliced
  • 2 inch piece ginger, minced
  • 5 cloves garlic, minced
  • 2 tablespoons cayenne pepper, or amount to taste
  • 1 tablespoon salt
  • 1 tablespoon ground turmeric
  • 1/2 cup tomato paste
  • 1 pound goat stew meat, cut into 1-inch cubes
  • 1/2 cup water

Directions:

1. 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.

2. 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.

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