Chicken Tikka Masala: 2'17

This week we're on a quest for authentic Indian Food.

Tonight's dinner: homemade Chicken Tikka Masala and Brinjal pulao (eggplant and rice)

SpicyGoat Curry: 2'17

On the menu tonight, Spicy Goat Curry served over steamed rice.

Goat Curry

Author: Ashley Thomas

Ingredients

                  2 pounds goat meat

                  2 red onions, chopped

                  1.5 inch knob fresh ginger, minced

                  3 cloves garlic, minced

                  1 bay leaf

                  1 tablespoon ghee

                  4 cloves (whole)

                  2 cardamom pods

                  1 tablespoon coriander powder

                  1 teaspoon cumin powder

                  2 teaspoon salt (adjust to taste)

                  1 teaspoon turmeric powder

                  1 teaspoon kashmiri chili powder (less if using cayenne)

                  1 teaspoon paprika

                  1-2 Serrano pepper, minced

                Add later
                 1 (28 ounce) can organic diced tomatoes
                 1 teaspoon garam masala, add more to taste
                  ½ - 1 cup water, depending on how thick you'd like the curry

Instructions

1. In a coffee grinder, finely grind cloves and cardamom.

2. In crock pot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end).

3. Set to high and cook for 4 hours - stirring the curry every hour or so.

4. After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender.

Notes

I used goat stew meat because that's all I could find locally, butthe author, Ashley Thomas , says that  other cuts with bone  ( like leg of goat) will also taste great. 

Source: http://myheartbeets.com/slow-cooker-goat-curry-indian/

Loaded Curly Fries for Breakfast: 2 '17

Bruce was Ooooh-ing and Aaah-ing a fast food commercial for loaded curly fries last night.  So guess what he got served for breakfast? 
Be careful what you wish for in this kitchen.