The past few days: Goat and lentils

Red Goat Stew (adapted from Madjur Jaffrey)  Put 1 inch cubes ginger, 8 peeled garlic cloves, 4 tbsp water in blender and make a smooth paste.  Heat 10 tbsp veg oil in pan.  Brown the goat in several batches.  (we had "goat chunks"  I have no idea what part of the goat we used!)  Remove meat.  Add 10 cardamon pods, 2 bay leaves, 6 cloves, 10 peppercorns, and one cinnamon stick.  After a few seconds, add one chopped onion.  Stir and fry 5 minutes.  Put in ginger-garlic paste.  Stir 30 sec.  Add 1 tsp ground coriander, 2 tsp ground cumin, 4 tsp paprika, 1 tsp cayenne, and 1 1/4 tsp salt.   Stir and fry 30 seconds.  Add meat back to pan.   Add 6 tbsp yogurt, one tablespoon at a time.  Stir and fry 3-4 minutes.  Add about 12 oz water.  Bring to boil.  Cover and turn heat to low.  Cook 2 hours or until meat is tender.  Stir often.  Sprinkle 1/4 tsp garam masala and freshly ground pepper and stir. 

Moong dal and red lentils with browned onions.  This was from Madjur Jaffrey.  I liked it, but I would increase all the spices.  Combine 6 oz each of moong dal and red split lentils with 2 pints of water and 1/2 tsp tumeric.  Bring to a boil.  Simmer until tender, about an hour.  Add 1 1/2 tsp salt.   Meanwhile heat 4 tbsp oil.  Add a pinch of asafetida.  Quickly add 1 tsp cumin seeds.  Stir until they begin to pop.  Add 5 dried hot chilis.  When they begin to darken, add one thinly sliced onion.  Cook until browned.  Pour over cooked lentils.