Curried Goat - Recipe Finder
Curried Goat
Photo by:
Roblé Ali
Chef Roblé & Co., Season 1, Episode 8
Yield
4
Ingredients
- 4 pounds goat meat
- 1 large onion, thinly sliced
- 8 tablespoons curry powder
- 24 flowing ounces stout beer
- 1 1/2 cup potato, medium dice
- 2 cups flour
- Water or chicken stock, as needed
- Vegetable oil, as needed
- 1/4 cup scallions, sliced into thin rings
- 1/4 cup pickled ginger, sliced into thin strips
- Sea or kosher salt, as needed
Directions
1. Place a small pan over medium heat and add curry powder. Toast the spice in the pan until they become aromatic about 1-2 minutes.
2. In a large bowl add together your goat, toasted curry powder, onion and 1 tablespoon of salt. Toss until evenly mixed and place the contents into a 1 gallon re-sealable bag and add the stout beer. Seal and place in the refrigerator overnight.
3. Separate the meat from the beer and onion. Strain the onions and reserve all the marinating liquid. Pat off excess moisture and toss the meat in a bowl with the flour. Pat and shake off excess flour. Heat a large heavy bottomed pot, preferably enameled cast iron to medium high and add generous amount of vegetable oil to coat the bottom. Brown the meat on all sides in small batches. Add the onions into the pot and cook for 5 minutes until they start to become soft. Add all the browned meat back into the pot, add your reserved marinating liquid and enough water or chicken stock to just cover the meat. Turn the heat up to high and bring contents up to a boil. Once it comes to a boil, lower the heat to a simmer. Allow the meat to simmer for 2 1/2 to 3 hours, until very tender . Be sure to skim extra fat and foam from the surface of the liquid.
4. In a small pot, add your potatoes and fill with cold water until just covering the surface and add 1/2 tablespoon of salt. Place on high heat and bring to a boil, then right away, turn down the heat and bring to a gentle simmer. Cook potatoes until just tender but not mushy, about 10-15 minutes. Drain the potatoes well and reserve.
5. When the meat is tender enough to pull off the bone, remove the meat with a slotted spoon and allow to cool on a tray or cookie sheet. Pass the liquid through a fine strainer and reserve. When the meat is cool enough to handle, shred with your hand, discarding any tough fat, bones and sinew. Be careful of very small bones.
6. When you are ready to serve, gently heat the meat, reserved cooking liquid and potatoes together in a pot. Taste and add salt if needed. Plate and top with the sliced scallions and pickled ginger.
Notes
If you can get it from a local butcher, use goat neck meat. Follow all the same steps and cook until tender. It’s a very flavorful cut of meat and there are not so many small bones to deal with. Again, with goat meat, there tends to be small bones so just be careful to pick them all out. If you can’t find goat, you can use lamb instead.
The Dish - Bravo's Daily News
Sheree Tells NeNe to "Get a Life"!
Sheree Whitfield fires back at NeNe's recent comments to Andy Cohen.
Read More