Zaiqa

I am very happy Aisha of Kitchen Sojourn is guest posting on my blog today. I am a big fan of her simple and delicious recipes and her blog inspires me. Please welcome Kitchen Sojourn to Zaiqa. And please do visit her blog, its a gem and you will all love it for sure.

A healthy delicious Somali dish perfect for Ramadan. This comfort food rich in protein surely brings strength to the body and revitalizes it. The meat, spices and veggies incorporated in this dish constitute a flavorful and wholesome meal when served with rice.

Somali Style Goat Curry & Mixed Veg Pulao

Ingredients for goat curry:
1/2 kg goat cut in cubes with bone
Ginger garlic paste – 1 tbsp
Turmeric – 1/2 tsp
Red chilli powder – 1 tsp
Black Pepper powder – 1 tsp
Garam masala powder – 1 tsp
Zeera dhania (cumin and coriander seeds) powder – 1 tsp
All spice powder 1/2 tsp
1 tsp lemon juice
2 medium sized onions sliced
4 medium tomatoes sliced
3 jalapeños diagonally sliced
A cup of chopped cilantro
Salt to taste
Oil 3-4 tbsp
Method:
In a mixing bowl add all the ingredients except onions, tomatoes, jalapeños and cilantro. Marinate this for half an hour. When its done, heat oil in a pressure cooker then add the marinade. Pour a cup of water and pressure cook for 15 minutes on low heat after the first whistle. If you are cooking in a non stick pan, add water accordingly and cook until the meat gets tender. Open the lid and transfer the curry into a large non stick pan. On medium to high heat cook until the curry is thick enough, then add tomatoes and jalapeños and saute them for 10 minutes or until the tomatoes start losing water. Now its time to add the onions and saute for another 2 to 3 minutes. Turn off the heat, transfer into a serving dish and garnish with chopped cilantro. Serve with mixed vegetable pulao and raita.

Ingredients for Mixed Vegetable Pulao:
2 cups basmati rice (washed and soaked)
4 cups water
1 chicken stock cube
Half cup frozen mixed vegetables rinsed
Half tsp black pepper powder
Half tsp curry powder
Salt to taste
Oil
Method:
In a non stick stockpot, heat oil and then add mixed vegetables, black pepper and curry powder. Saute for two minutes and then add water and chicken stock cube. Add salt according to your taste and bring the water to a boil. Once the water starts to boil add the soaked rice. Cover the lid and cook on low to medium heat until the water dries up and the rice becomes tender . Serve it with the goat curry!

Luv,
Mona