Mostly Local Goat Millet Curry....Da Bomb

I have loved curry since I was wee thanks to a set of nannies I had as a small child.

I have evolved far beyond my Irish boiled meat and potato roots thanks to being raised in Toronto by two very culturally aware parents. Although they might not know it...they were both the original pioneers of food exploration for me and for that I am most humbly grateful.

Many years ago I acquired an authentic Indian cookbook that was produced in Kitchener by a famed local Chef, Bharti Vibhakar. The cookbook should still be available at her Spice of India store in Kitchener (more contact details are given in the first link...she operates a stall in the weekly Kitchener market downtown too). The recipes in her fabulous cookbook are vegetarian but the mix of spices have enabled me to create many a fine curry over the years. This curry (like most) tastes even better the next day.

And P.S. I'm working on gluten/diary/legume free chapatti ;)

Goat Millet Curry

Lightly brown 1 kg goat meat with bones using a grilling pan or your broiler $10.00/kg ON local grocery store

While the meat is broiling prepare the following:

1 medium lightly chopped organic onion $3.25/kg ON Karma
2 medium lightly chopped organic carrot $2.09/kg ON Karma
1 medium sized lightly chopped organic celeriac $3.95/kg ON Karma
2 tbsp white poppy seed (aka Khuskhus) widely available in Little India (Toronto)
2 cups water
Mix the above ingredients in a blender and set aside.

Heat a heavy bottomed pan with:
1 tbsp organic sunflower oil $2.09/L ON Karma
1 tsp cumin seeds widely available in Little India (Toronto)

Heat the cumin seeds until they begin to brown. Stir frequently to avoid burning.

Once the cumin seeds have been browned then add the blender mixture to the pan and then add the following spices:

1 tsp Garam Masala widely available in Little India (Toronto)
1 tsp Amchur Powder (ground mango, nice sour taste) widely available in Little India (Toronto)
1 tsp Turmeric widely available in Little India (Toronto)
1 tsp Hot Chili powder (more or less to taste) widely available in Little India (Toronto)
1 tsp sea salt $1.06/kg ? Karma

Add the browned goat meat with bones to the above mixture and let this simmer on low heat for at least 2 hours. Add the following at least 30 minutes before you want to serve this dish. Add additional water if you want a more watery texture for the final curry.

1 cup organic millet $1.75/kg ? Karma

18 Minute Prep: Green Curry Steamed Scallops, Broccoli with fresh pineapple and baby arugula

This meal took about 18 minutes to prepare.

Why is 18 minutes important? Because that makes this recipe qualify for the Alice's Restaurant 21st century movement (recipes that can be prepped in 18 minutes or so which happens to be the length of the song of the same name).


I usually eat pineapple by itself with turmeric but once in awhile I like to mix fresh uncooked pineapple into a lightly cooked curry.

I used a gluten free green thai curry paste in lieu of fresh ingredients (January in Toronto Canada, 'nuf said).

I purchased all items from Karma food co-op except where noted (Karma does not supply these products).

nova scotia bay scallops(steamed about 15 minutes) 9 per person, I bought a few pounds of these fresh at Loblaw's at a sale last month and froze a few servings for myself

organic broccoli (steamed about 10 minutes) 1/2-3/4 cup per person...from this farm in California.....sigh...cost me a fortune too but there were not a lot of green local options at the co-op this week

I prepared and mixed the following from room temperature (while above was steaming).

pineapple 1/2 - 3/4 cup per person chopped into chunks (I always use fresh and peel it as I use it)
green thai curry paste 1/2 - 3/4 tsp per person or to taste
bonito flakes 1 tbsp per person or to taste
hemp oil 1 tbsp per person
turmeric 1/2 - 1 tsp per person

I also used the steamer to soften the rice paper sheets (purchased in Toronto's Chinatown).

I would use three sheets per person next time per person since two made them very bulky.

Add 1 cup baby arugula (Ontario grown!) and cayenne to garnish.