Garam & Tandoori Rack of Goat

I'm bringing this recipe back, originally shared in 2017. After hitting the reset button on Exhaling Life in November 2021 with Lemon Honey & Soy Sauce Chicken, previously shared recipes, essays, and styles were either removed or archived. They were placed out of circulation in hopes that I would be able to focus and share my authentic voice in the coming months. 

It has been over a year since I started on the journey to heal... Not to survive, but to heal and be comfortable in my own skin. My last essay in 2022, I hate that word... Survivor., wiped a shame that kept me shattered for decades. I thought I would be anxious after I clicked on the "publish" button, but I have been serene in my decision to put it out there. 

Garam & Tandoori Rack of Goat is a recipe that came from a time in my life when I was managing the symptoms of depression, PTSD, and anxiety disorder. I was in a place where I had felt somewhat safe while still being chased. Perhaps I had gotten used to being chased. 

For me, cooking is more than an expression of my love for food. It is about navigating on my terms without interference. That interference is harm and damage caused by others to me. The recipe reminds me how uncomfortable I was working with goat meat for the first time while recipe testing. I was afraid of its pungent fragrance. 
 
Served with saffron rice and cucumber salad

Rather than avoiding the rack of goat, I tamed its pungent fragrance with carrot tops and masalas. Carrot tops are similar to parsley with its strong green herb fragrance. Cooking has helped me manage the symptoms of anxiety. By navigating with my knowledge and what was available to me, the rack of goat turned out delicious. I'm realizing that life can be like cooking. When I navigate dark moments rather than avoid them, life can be delicious to live. 

INGREDIENTS
for two servings
one pound and three ounces of rack of goat, cut into two pieces
one teaspoon of garam masala
two tablespoons of ginger, diced
three garlic cloves, roughly chopped
two teaspoons of olive oil
one teaspoon of tandoori masala
one bunch of carrot tops, chopped
salt and freshly cracked pepper to season 

Wash racks in cold water and pat dry with paper towels. In a bowl, place the racks and rub on olive oil, garam masala, tandoori masala, ginger, garlic, salt, and freshly cracked pepper. Generously place carrot tops, or substitute with parsley, around the racks, cover with plastic wrap, and refrigerate for at least six hours. 


Thirty minutes before cooking, take seasoned racks out of the refrigerator. Preheat the oven to 375°F. In the meantime, sear the racks in an oven-safe skillet on all sides with the carrot tops. Before placing the skillet in the oven, remove the carrot tops. Keep the racks in the oven for 30 to 45 minutes or until the internal temperature reaches 145°F. Let them rest for five minutes before serving. Bon appétit!

Comments

Post a Comment

Popular posts from this blog

Style LookBook: September 2025

Image
Chaos! That is the word that has been resonating with me in politics and at work. Fortunately, it is easy to put distance with them. I can't save the world. I can't vacuum toxicity. All that I can do is not let all that chaos creep into my space while I live my life with all that truly matters.  Simplicity was the primary motivation in curating pieces for this Lookbook. Neutral tones fluidly connect the look to an effortlessly chic draped cowl-neck top by Ganni and a pair of jeans, a casual icon, from Gestuz. [TOP] GANNI Draped Cowl-Neck Top [DENIM PANTS] GESTUZ Bebbie Jeans [SHOES] JEFFREY CAMPBEL Leather Ballet Flats [COAT] FABIANA FILIPPI Belted Wool Coat [BAG] GUCCI Pre-Owned 2016-2025 Diamante Canvas Village Double G Shoulder Bag While all items are curated by me, I earn commissions from retailers on qualified items. Items shown are not shown in scale.
Read more

Are we living in 1864?

Image
My heart sank. There it was on my iPhone: New York Times headline- Justice Dept. Asks for 1-Day Sentence for Ex-Officer Convicted in the Killing of Breonna Taylor . It took me back to 2020. The deaths of Ahmaud Arbery, Breonna Taylor, and George Floyd made headlines and triggered Black Lives Matter protests across the nation. Thousands of us marched, raised our fists, shouted Black Lives Matter, kneeled, shouted I can't breathe, and continued to march as we shouted no justice, no peace.  It was the year that made many of us realize that we hadn't changed much since the brutal torture and murder of Emmett Till in 1955. He was only fourteen years old when two white men brutally beat and killed him. There was no justice for Emmett Till 70 years ago. The judge rejected the Justice Department's sentence recommendation of one day and sentenced Brett Hankison to 33 months in prison for violating Breonna Taylor's civil rights. Was it justice?  Photo by Ryan Stone on Unsplash I...
Read more

French Drumstick

Image
Thank goodness that I love cooking smart and not harder; otherwise, I wouldn't have developed a much less work duck leg recipe. Duck meat requires low heat while cooking because the meat has tight muscle fibers and high fat content. It needs time to tenderize and render fat so the meat isn't tough.  Confit de canard usually takes two to three hours of cooking time, while Peking duck takes two to three days, so I decided to test my concept of cooking duck legs in a nonstick pan over medium heat with a weight on the top. Curious? Continue with the recipe. INGREDIENTS one duck leg, about one pound four garlic cloves two and a half ounces of French unsalted butter two twigs of rosemary one tablespoon of French thyme salt and pepper Wash the duck leg under cold running water and pat it dry. Season with salt and freshly ground pepper, and set it aside for about 20 minutes. Preheat the oven to 350°F.  Place the duck leg, skin side down, and rosemary twigs in a nonstick pan and turn t...
Read more

Style Curated: August 2025

Image
After nearly three months on hiatus from Exhaling Life, I returned to the blog with Are we living in 1864? earlier this month. One of the monthly staples, Style LookBook , will return later this month with September LookBook while I kick off Style Curated.  Summer had been a slow start in Los Angeles. It felt that way for me until recent days. Heat suddenly spiking up has me wondering if the summer will stay later than usual. So, curated style pieces for this month reflects that wonder.  Photo by Andrej Lišakov on Unsplash curated no. one GANNI Cotton-Blend Poplin Midi Dress curated no. two Christian Louboutin Leather Ballet Flats curated no. three MUUÑ Woven Straw Tote curated no. four MIU MIU Glimpse Oval Frame Sunglasses curated no. five GIGI BURRIS MILLINERY Straw Bucket Hat curated no. six DINOSAUR DESIGNS Tortoiseshell Resin Bangle While all are curated by me, I earn commissions on qualified purchases from retailers.
Read more

Pyrus Pyrifolia Tuna Salad Sandwich

Image
Better known as Asian Pear, Pyrus Pyrifolia is my secret weapon for elevating an ordinary tuna salad sandwich to unforgettable delight. There are various Asian Pears with subtle differences, but I use Korean Pear for its more apple-like characteristics—especially for its crispiness and subtle floral sweetness.  INGREDIENTS six ounces of canned tuna, drained zest from one small lemon four tablespoons of Kewpie (Japanese mayonnaise) two tablespoons of finely chopped Asian Pear one tablespoon of finely chopped onion four cornichons , thinly sliced one eighth teaspoon of smoked paprika Mix all the ingredients in a bowl. Depending on how generous I feel, the recipe yields one or two sandwiches. The best sliced bread for me has always been milk bread, toasted, of course. 
Read more