Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish. I always serve this curry with brown rice, but white works just as well - and any sort of cold beer goes a long way with this supper. As always be careful when working with hot peppers, use rubber gloves if you have them or just be diligent about washing your hands and cleaning your work surface. And don't touch your face!
- 2 pounds goat meat
- 2 cloves garlic, minced
- 1 hot chili (of your choice, if you like it hot go with Serrano, or scotch bonnet if you can find one)
- 1 lime, juiced
- 1 small bunch thyme, coarsely chopped
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 2 tablespoon curry powder
- vegetable oil for searing
- 1 onion, chopped
- 1 green pepper, chopped
- 3 cups chicken stock
- 1/2 cup coconut milk
- 1 tomato, chopped
- 1/2 cup peas
- 1 cup chopped potato
- Kosher salt and cracked black pepper
- Cilantro, chopped (optional garnish)
- Scallions, sliced (optional garnish)
Combine goat, garlic, chili, lime juice, thyme, allspice, salt and curry powder in a large dish. Toss together and marinate overnight.
Preheat oven to 325°F. Heat a large drizzle of vegetable oil in a braising dish over medium-high heat, remove goat from marinade (reserve marinade), and sear in batches until meat is brown on all sides. Reserve meat. Add onion and green pepper to braising dish and cook until beginning to brown, about 4 minutes. Add goat, reserved marinade, and chicken stock to the onion/pepper mixture and bring to a simmer. Cover with lid and place in preheated oven until goat is tender, about 3 hours.
When goat is tender, remove from the oven. If the goat has bones, remove from cooking liquid and when cool enough to handle, carefully remove them. Add coconut milk tomato, peas, and cooked potato, and simmer over medium heat until potato is tender and liquid is thickened. Season to taste with salt and pepper and serve over rice, garnished with cilantro and scallions with lots of cold beer.