Aki’s Railway Goat Curry

0 0
Aki’s Railway Goat Curry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
100 ml sunflower oil
Garam Masala Whole
1 inch cinnamon
3 pods green cardamom
3 pieces Bay Leaves
1 teaspoon Mace Powder
9 cloves
Everything Else
2 pieces Spanish onion
1.5 tablespoons ginger paste
1/2 tablespoon garlic paste
3 medium tomatoes
1/2 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon coriander
1.5 kg goat meat with bone
5 sprigs coriander leaves
Cuisine:

This delicious railway goat curry recipe is brought to you by Chef Kumar Mahadevan. Kumar has recently released an acclaimed Indian cuisine cookbook and this is one of his favorite recipes.

  • 145 min
  • Serves 6
  • Medium

Ingredients

  • Garam Masala Whole

  • Everything Else

Directions

Share

This delicious railway goat curry recipe is brought to you by Chef Kumar Mahadevan. Kumar has recently released an acclaimed Indian cuisine cookbook and this is one of his favorite recipes.

The Railway Goat Curry (mutton meat can be used as well) was first developed by the chefs of the Indian Railway during the British Raj keeping in mind the delicate palates of the British. This goat curry recipe is milder than traditional Indian goat curry recipes, yet it’s an amazing blend of spices and aromas.

How to Prepare the Goat Curry

  1. Heat the oil in a casserole dish over low to medium heat and add the whole garam masala except the mace. The mace will be added right at the end.
  2. Once the whole garam masala has released its aroma, add the sliced onions and cook till the onions are golden brown.
  3. Add the garlic paste first and cook for a minute
  4. Add the ginger paste and the powdered spices and cook for a couple of minutes sprinkling some water (1 tbsp) in order to stop the powdered spices from burning.
  5. Add the tomatoes and let the tomatoes work with the powdered spices till you see some oil separation around the edges.
  6. Now add the diced goat, season with salt. Coat the meat with mixture and stir for a further 5 minutes till the meat releases its juices. Now add a litre of water and cook over low to medium heat for an hour and a half.
  7. Check for the consistency of the sauce (should not be too thin). Add the fresh coriander leaves (4 sprigs) and the mace powder and remove from burner.
  8. Sprinkle with fresh coriander leaves for garnish before serving.

Tip:A slow cooking process will ensure tender cooked meat

Kumar Mahadevan

Appearing on Masterchef and with his first book From India recently released, it is no wonder that Chef Kumar Mahadevan (of Aki’s and Abhi’s restaurants) has become widely regarded as the ‘Godfather of Indian cuisine’.

Kumar Mahadevan got a taste for Indian cuisine from an early age, learning long-held family recipes in his mother’s kitchen as a child. Knowing instinctively that cooking was to be his career path, he embarked on his culinary education at the age of 17 at India’s Institute of Hotel Management. From here, Chef Kumar went on to complete his apprenticeship at the Taj Intercontinental Hotel in Bombay, before moving to Australia in 1985 to work. He soon found himself in Australia heading up the kitchen at the highly regarded Mayur restaurant, where he cooked for the likes of Prince Phillip and Mick Jagger.

Inspired by these experiences and demonstrating a natural flair for flavour combination, Chef Kumar opened his first restaurant, Abhi’s in North Strathfield – named after his first son – in 1990. Now, more than 20 years on, Abhi’s has obtained status as one of Sydney’s cult dining hot spots, testament to the popularity of Chef Kumar’s distinctive and elegant brand of Indian fare. Following this, Chef Kumar embarked on a more ambitious operation, Aki’s, on the historic finger Wharf in Woolloomooloo, named after his second son. Both restaurants showcase Kumar’s modern interpretation of Indian food – the light, delicate flavours and generous use of fresh, aromatic spices have since become Chef Kumar’s signature.

Chef Kumar delights in creating dishes that combine the best of local seafood and fresh produce, rich with the flavours of his native Southern India – a contemporary approach to a traditional cuisine that has won him praise and respect. In addition to his Masterchef appearances, Chef Kumar was chosen by Joanna Savill, Director of SIFF, to represent the flavours and colours of Indian cuisine in the first Sydney International Food Festival. Chef Kumar also brought Chef Praveen Annand to Sydney, who is internationally acclaimed for his knowledge of Southern Indian cooking. His association with Praveen Annand continues today, with Chef Kumar making regular visits to continue his education on both the historic and contemporary aspects of Indian food.

It is not just Chef Kumar’s widely recognised skills in the kitchen that have helped to gain him such widespread status. A charming and loquacious man, Chef Kumar’s endearing effervescence has ensured he is as celebrated for his food as he is for his character.

Chef Kumar’s role as an ambassador of Indian cuisine in Australia is his career legacy.

QUOTES FROM REVIEWS

“Kumar Mahadevan, Chef/Owner of ABHI’s Indian Restaurant, named 13 years ago after his son, is still going strong.” – Dining with Kerry Boyne, The Sunday Telegraph

“The entrees read like a scintillating collection of short stories and we want them all…” – A Fine Balance, Helen Greenwood, The Sydney Morning Herald

“Abhi’s takes the Indian meal to another level of existence”Surprise Package, Lucy Clark, The Daily Telegraph

“Unlike many ethnic chefs, Kumar was formally trained – in India by the Taj Hotel Group, and worked in the middle east before coming to Sydney. Such experience makes a difference.” – Search and Enjoy, Les Luxford, The Sydney Morning Herald

“Abhis’ owner, Kumar Mahadevan originally came to Australia as the tandoori chef at the old Mayur, where he has cooked for Prince Phillip and Mick Jagger.” – BITE, Les Luxford, The Sydney Morning Herald

 

Aki’s is located at 1/6 Cowper Wharf Rd, Woolloomooloo.

To make a reservation please call 02 9332 4600 or e-mail info@akisindian.com.au.

For images, interviews and further media information, please contact:

David Wasserman at Wasamedia

Phone: 02 9360 7227

Email: david@wasamedia.com

 

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
MARINATED MACKEREL WITH SESAME ICE CREAM AND PASSION FRUIT
previous
Marinated Mackerel With Sesame Ice Cream And Passion Fruit
Scallop Tartare & Scallop Butter
next
Scallop Tartare With Scallop Butter, Anchovies & Tomatoes
MARINATED MACKEREL WITH SESAME ICE CREAM AND PASSION FRUIT
previous
Marinated Mackerel With Sesame Ice Cream And Passion Fruit
Scallop Tartare & Scallop Butter
next
Scallop Tartare With Scallop Butter, Anchovies & Tomatoes

Add Your Comment