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Dhaniya Meat (Goat Meat Cooked in a Cilantro Sauce)

March 4, 2012
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Dhaniya Meat This is one of my all time favorite dishes-ever. I grew up eating this and learnt later my maternal grandfather used to enjoy it immensely as well. I love it for its simplicity and amazing flavor.

This is my first time making this delicious dish and realized how simple it is to make.

The dish is made with one of my favorite combinations- cilantro, onion, garlic and green onions. The mixture imparts amazing flavors and color. It is as simple as that.

If you are not able to find goat meat, use lamb, beef or chicken- the basic flavor will be the same. I introduced the dish to my daughter who love it. The taste brought me back to my childhood. I love how food invokes delicious memories…

Enjoy this dish…

  • 2 pounds bone-in goat meat or dark meat chicken, cut into 3 inch pieces
  • 1 small yellow onion, chopped
  • 6 garlic cloves, peeled
  • 3 green onions, chopped
  • 2 cups cilantro, chopped

Process the onion, garlic, green onions and cilantro. Keep aside.

  • 1 tablespoon ghee or butter
  • 1 tablespoon extra light olive oil
  • 1 half inch cinnamon stick
  • 3 cloves
  • 2 cups chicken broth
  • Salt

Heat a heavy saucepan with the ghee and oil. Add the cinnamon stick and cloves. Saute for 20 seconds and add the cilantro mixture. Saute on medium heat for 10 minutes, stirring constantly. Add the goat meat and sauté on medium heat for 10 minutes, stirring constantly. Add the chicken broth and salt. Bring to a boil and simmer for half an hour. You can also cook the goat meat in a pressure cooker for 10 minutes.
Once the meat is cooked, check for seasonings.

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

Grind the spices in a coffee grinder and sprinkle on top of the curry. Mix well and let simmer for ten minutes. Serve hot with rotis.

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