Curried Aoudad (Barbary Sheep)

Curried Aoudad (Barbary Sheep) Ingredients

8 lb Aoudad (Barbary Sheep) cubed and trimmed of silver skin and excess fat	1 Curry powder
2 quarts Yogurt	1 Red food coloring (optional)
1 cups Tandoori Paste	1 Kosher Salt
2 each Red onions sliced	1 Pepper
8 each Red potatoes quartered

Instructions for Curried Aoudad (Barbary Sheep)

1. Mix the yogurt and the Tandoori paste together; may add the red food coloring to give the marinade the typical bright red color

2. Season the cubed Aoudad chunks with salt and pepper; be liberal with the salt

3. Place the Aoudad in the yogurt/tandoori mixture in however many gallon ziplock plastic bags it takes to get the job done. Make sure the meat is completely covered in the mixture and squeeze or suck all the air out and zipper the sucker shut.

4. Stash in the fridge for 12-24 hours; occasionally giving the meat a tender loving massage.

5. When you are ready to get on with it, yank the meat out of the fridge and let it come to room temperature; all the while keeping an eye out for the food police and their thermometers.

6. Prep the onions and potatoes-skin on or off the potatoes (your choice)

7. Get your largest earthernware or clay pot or for you Alton Brown fanatics; that big ass flowerpot, and soak it if the instructions said so for the required time and then layer the potatoes and onions in the base of the cooking vessel.

8. Dump the meat and yogurt mixture into the container and lid it up.

9. Place the pot in the center of a COLD stove and turn the heat up to 300* F. Now you wait. The longer the better, I usually let it do it's thing for 3-4 hours until I am drooling from the smell.

10. Pull the meat, onions, potatoes carefully out of the pot and place in a warmed and covered pot. Now survey that mess you got in the claypot. Decant any fat you see, and pour the remaining slurry into a big ol' saute pan and crank up the heat.

11. Take your wooden spoon and keep stirring the slurry adding small amounts of the curry powder (Gotcha! Don't lie, you had forgotten about that didn't you?) into the sauce while it reduces, tasting about 1 minute after each addition; go slow here, it concentrates fast. Make any salt and pepper adjustments as you go. When it is where you like it, turn off the heat and pour into a gravy bowl.

12. Slap the Aoudad curry onto a cool looking serving bowl; toss out some Non, some rice (Jasmine or Basmati), throw down a big pitcher of Mango Lassi, and maybe some Dal on the side and you got some seriously good eats.

Main Ingredient: MeatCuisine: Indian

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Ingredient Insight - look inside this recipe