Recipe for JPM's Harrison:
Curried Goat
Recipe courtesy 4figureau
6 pounds goat stew meat, shoulder cut into 1 1/2-inch pieces
4 cups onions, sliced
1 large tomato, seeded and chopped
2 tablespoons ginger, chopped
6 garlic cloves, crushed
6 tablespoons curry powder
Salt and freshly ground pepper
6 tablespoons ghee or vegetable oil, recipe follows
Water
4f's Hot Sauce, recipe follows, to taste
4 Yukon Gold potatoes, peeled and cut into large dice
1 bunch scallions, thinly sliced for garnish
In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt and pepper. Mix well and allow to marinate refrigerated overnight.
Remove meat from marinade. In a large braising pot, over a moderately high heat, brown off meat in 2 tablespoons ghee or oil until golden brown on all sides. When done browning all of the meat, pour excess fat from pot. Add rest of ghee or oil to pot and all of the reserved marinade, some hot sauce and sauti for 6 minutes, then return meat to pot with enough water to just cover the meat and bring to a boil. Cover and put the pot in preheated 375-degree oven for 1 1/2 hours. Add potatoes to pot. Return pot to oven and cook for 1/2 hour or until meat is tender.
Simmer sauce over medium heat and uncovered to thicken. Season with salt and more hot sauce if desired. Garnish meat with scallions. This can be served with roti or white rice. |
