Welcome to Ventôse, Windy month in the French Republican Calendar. We are officially halfway through this crazy project of cooking as much of the calendar as possible. Six more months to go (as well as some sans-culottides days at the very end of the year)!

Today, we celebrate the billy goat. Did we know that Thor’s chariot was pulled by goats? At any rate, I’m celebrating Billy goat Day of Windy month with a goat curry from Meera Sodha’s Made in India.

Goat and Potato Curry 

1 3/4 piece of ginger

4 cloves of garlic

1 fresh green chili

salt

4 tbs canola oil

1 tsp cumin seeds

1/2 tsp black peppercorns

1 cinnamon stick

1 large onion, sliced

2 lbs goat shoulder

2 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground tumeric

1 1/2 cups vegetable stock

3/4 lbs potatoes

1 tsp chili powder

Heat the oil in a large pot and then add the cumin seeds, peppercorns and cinnamon stick. Cook for a minute and then add the sliced onion. Cook for 5 minutes. Chop the ginger, garlic and green chili. Add to the pot and cook for about 10 minutes.

Add the goat, coriander, cumin and tumeric. Pour in the stock and bring to a boil. Cover and reduce to a simmer and cook until the goat is falling apart. I cooked it for about 3 hours.

Then, peel the potatoes and cut into bite-sized cubes. Add to the goat along with 1 1/2 tsp of salt and the chili powder. Cover and continue to cook until the potatoes are tender. Enjoy!