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

Root Vegetables, Gingered Goat and Lightly Spiced Millet

This is a cornucopia of the selection of local root vegetables available in Ontario at this time of year. I roasted all of the following and prepared two different soups with the considerable amount of leftovers.

This endeavour took me the whole evening but I have a few mason jars full of yummy soup in my freezer too (just blend the leftovers with stock!).

Roasted Root Vegetables (bake at 350F for 45 minutes or so)
organic squash (in white dish)
organic beet (in glass dish - peel beets after baking to retain sweetness)
The following items are on a lightly oiled cast iron baking tray - items are listed left thru right:
organic sweet potato
organic jerusalem artichoke
purple sweet potato (a close up of this is provided in the top photo...so sweet and yummy!)
organic carrot
organic parsnip
organic onion (chopped on top)
Sprinkle with rosemary, sage, thyme and salt.

Serve with:

Lightly Spice Millet
Simmer preroasted millet for 20 minutes with available stock..I created a goat stock with the bones from the goat chops I purchased and deboned before preparing
Garnish this with chopped green mustard leaves for a slightly spicy flavour (and amazing nutrition).

Ginger Mustard Goat
Cubed goat meat (I used goat chops see above for the use of the bones)
Garlic
Ginger
Ground Mustard Seed
Bake the above with a small amount of sunflower oil for 30 minutes at 350F.

All of the above items except the goat and purple sweet potatoes were purchased at Karma Co-op ;)