Curried Goat Samosa Chaat

local_grocery_store Ingredients

• 500g goat meat, cubed (preferably shoulder)
• 2 tbsp Jamaican curry powder, none
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 inch piece ginger, grated
• 1 tomato, diced
• 8 samosa wrappers, ready to use
• 1 can (400g) chickpeas, drained and rinsed
• 4 tbsp tamarind chutney, none
• 1/2 cup yogurt, beaten till smooth
• 1/4 cup sev, none
• to garnish fresh cilantro, chopped

restaurant_menu Method

1. 1.In a pan, heat oil over medium heat and sauté onions, garlic, and ginger until onions are translucent.
2. 2.Add cubed goat meat and Jamaican curry powder, browning the meat on all sides.
3. 3.Add diced tomatoes and water, bring to a boil, then simmer until the meat is tender, about 45 minutes.
4. 4.Let the curried goat cool, then shred it and mix with some of the sauce.
5. 5.Stuff the samosa wrappers with the curried goat mixture, fold into triangles, and deep fry until golden.
6. 6.For the chaat, mix chickpeas with tamarind chutney, yogurt, and fresh cilantro.
7. 7.Serve hot samosas over the chickpea chaat, garnished with more yogurt, tamarind chutney, and sev.

lightbulb_outline Tips

• chevron_rightMake sure the oil is hot before frying the samosas to ensure they are crispy.
• chevron_rightYou can prepare the curried goat a day ahead to deepen the flavors.