As seen in the Oxtail Thread, post number 30, I used a couple of the packages of goat I bought to make Hyderabadi Matki Gosht/Marinated Lamb Stew from 660 Curries.
You slather a paste made with yogurt, unsweetened coconut, Thai chiles and red onion on the meat and let it marinate for at least an hour and for as long as overnight. I let it sit for about 10 hours. Then it is cooked with ghee, curry leaves and garam masala. When done lots of mint and cilantro are stirred in. The original recipe calls for a clay pot which I don’t have so I used a LC Dutch oven. The stew was very flavorful and I can see using the technique with adjustments for fish.
Served with okra masala and basmati rice.
