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Goat Rezala with Paratha
- Steps
- Ingredients
Ingredients
Marinated Goat Rack
Rezala Stock
Rezala Curry Sauce
Paratha
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Steps
- For the Rezala, French and trim goat racks and remove any silver skin. Trim off most of the fat, leaving enough to protect meat while searing. Place into a bowl, add the remaining ingredients and mix to coat the goat evenly. Set aside for 20 minutes.
- For the Rezala Stock, place the ghee over low heat to melt. Remove from the heat and set aside.
- Place oil into a large saucepan over low heat then add 5 tablespoons of the melted ghee. Reserve remaining ghee for later use.
- Add the whole spices and cook until fragrant. Add onion and cook, until golden.
- Add the marinated goat meat and cook until browned and sealed all over, about 7-10 minutes. Add the paprika and cook for 1 minute. Transfer the contents of the pan to a pressure cooker.
- Cover with water so meat is just covered and add salt. Seal and cook under high pressure for 30 minutes. Release pressure and set aside.
- While the goat is cooking, prepare the Rezala sauce. Place chopped ginger and garlic into a food processor and process, adding a little water if required to make a smooth paste.
- Place ½ cup melted ghee into a large frypan over low-medium heat. Add the whole spices and simmer until oil is fragrant.
- Add onion and ginger garlic paste and sauté until golden, about 8-10 minutes.
- Add the powdered spices and sliced ginger and cook, stirring until fragrant.
- Add yoghurt, sugar and a little water so the spices don’t burn. Add chillies whole (or split lengthwise for extra heat). Remove from the heat until the goat is ready.
- Transfer contents of pressure cooker to the frypan. Simmer until sauce has reduced and is thickened. Remove all but a 3cm deep later of oil from the surface of the curry. Add rosewater and balance with sugar and salt to taste. Remove from the heat and set aside.
- For the Paratha, combine ingredients, except ghee, in the bowl of a stand mixer using the paddle attachment. Switch to a dough hook and knead on medium speed for 8-10 minutes.
- Place dough in bowl and cover with ghee. Cover bowl with a tea towel and set aside in a warm place for 20 minutes.
- Divide into 8 portions. On an oiled benchtop, roll each ball into a large thin round.
- Use your hands or pastry brush to cover in melted ghee then sprinkle with flour.
- Make a cut from centre to one edge of the dough. Starting with a cut edge, roll the dough around onto itself to form a cone. Stand on end then flatten by hand. Roll out to a thickness of 5mm.
- Cook in a hot cast iron pan until browned, flipping over and adding ghee to the pan often until cooked through and charred in spots.
- Remove from the pan then "smack" flatbread between your palms, from the outer edge into centre in one swift motion to create flakiness. Sprinkle with salt. Repeat process with remaining portions of dough.
- Serve Rezala in wide bowls and garnish with coriander leaves with Paratha on the side.