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Posts Tagged ‘goat curry recipe’

Ingredients:

  • goat meat
  • 2 limes
  • ground cumin and cumin seeds
  • 2-3 garlic cloves
  • red curry
  • 1 sweet onion
  • same quantity of carrots, chopped
  • same quantity of celery
  • 1 teaspoon of tomato paste
  • 2 tablespoons of ginger paste
  • 3 bay leaves
  • port wine
  • basmati rice
  • peas
  • a coconut product (dried, shredded, fresh, coconut milk)

Preparation

1. Separate goat meat from bones, clean, and cut into bite-size pieces. Roast the bones in the oven on high heat for an hour and boil in water until a concentrated stock is left. Marinate the meat in lime juice, ground cumin, and red curry for 1 hour.

2. In olive oil or butter if you can, caramelize chopped sweet onions along with chopped carrots, celery, salt and pepper. Add about a teaspoon of tomato paste, a tablespoon of ginger paste, and minced garlic. Add a few bay leaves, more cumin and more spicy curry.

3. In a very hot metal pot, try to brown the goat (no oil is necessary). Add to the stew. Deglaze the pan with port wine (or any red). Add enough good quality tomato sauce to coat the goat and vegetables.  Add the concentrated goat stock too.

4. I had dried coconut, which I ground into a paste, reconstituted with some hot water, and mixed into the stew. Coconut milk would work beautifully. Re-season to taste and add more wine if necessary.  Simmer for a few hours with no lid, adding broth when necessary. For the final 1 or 2 hours to tenderize the goat, cook with a tight-fitting lid and add frozen peas. For an extra rich sauce, add plain yogurt or cream.

5. Follow the directions to cook basmati rice. Toast the grains first in a saute pan with some oil and cumin seeds. Add peas as well 3/4 of the way through the cooking. Serve with naan. Cooking time may vary depending on the cut of goat. Expect between 5 and seven hours of cooking.

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