Curried Goatstew
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Curried Goat Stew an amazing recipe for goat stew that is intriguing and spicy without being overly hot . A stew widely consumed in the Caribbean and Africa.
Ingredients
2 ½-3 pounds goat meat cut in small pieces
1/2 cup cooking oil
1 teaspoons minced garlic
1 teaspoon minced ginger
1 medium onion sliced
4 Roma tomatoes diced
3– 4 teaspoons curry powder
1- teaspoon white pepper
1 teaspoon smoked paprika
1 teaspoon chopped fresh thyme
2- tablespoon parsley
2 green onions sliced
1 scotch bonnet pepper adjust to suit taste buds or replace with any hot pepper
1 tablespoon Bouillon Maggie optional
Instructions
Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.
Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. Stir the pot frequently to prevent the sauce from sticking to the pot
Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors. Approximately 30-40 minutes. Stir occasionally adding water as needed
Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
Serve warm with desired side dish.
Recipe Notes
Be careful when shopping for goat meat the older the goat the gamier it will taste .
It is preferable to get organic goat meat because it is lean and full of flavor -in my humble opinion.
Feel free to replace goat meat with lamb shanks or beef brisket.
The goat meat is slowly cooked for about 1-2 hours ( you can cut the cooking time in half by using a pressure cooker, it is a must have for some one who likes cooking tough cuts of meat) then, fried with curry, onions, garlic, ginger and other spices. The earthiness of the goat meat blends in with the curry. You may adjust the sauce by adding more stock or water.
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Pumpkin soup with curry and cheese crisp
2 tablespoons oil
1 onion, chopped
2 cloves garlic, finely chopped.
1 tablespoon curry powder 600 grams pumpkin, peeled and cubed
500 millilitre vegetable stock
1/2 bunch chives, grofgesnipperd
For the cheesecookies:
100 grams of Parmesan cheese, grated
1 tablespoon dried Rosemary
100 millilitre creme fraiche
1/2 bunch chives, grofgesnipperd
Preheat the oven to 200 degrees Celsius.
Heat the oil and sauté the onion for about 4 minutes. Add the garlic and currypowder and sauté 1 minute. Add the pumpkin and cook a few minutes. Pour the stock and bring to a boil. Let the pumpkin soft cooking for 20 minutes with the lid on the pan. Meanwhile, make the cheesecrisp. Mix the cheese with the Rosemary and a pinch of pepper. Scoop small climbs with some spacing on parchment paper on the baking sheet and bake in the middle of the oven in about 10 minutes until golden brown. Let the crusty biscuits on the baking sheet to cool until firm.
Puree the soup with a hand blender smooth and creamy and season to taste with salt and pepper. Divide the creme fraiche over it and sprinkle the soup with the chives. Serve the cheesecookies with it.
