Sunday, November 25, 2012

My 4-Hour Curried Goat (serves 4-6)



This is a great dish to make if you are planning on having guests over or making it for a pot luck. You can make it 1-2 days in advance and it will taste even better when you are ready to serve!

My 4-Hour Curried Goat (serves 4-6)


Ingredients:

3 lbs goat leg or shoulder, cut into 1 1/2 to 2-inch pieces
4 T canola oil
2 lemongrass, minced or ground for the soft part, bruised and tied for the rest into a knot
1/2 large onion or about 1/2 C chopped
4 scallion stalks, chopped
1 T chopped garlic
1/2 t turmeric powder
2 T curry powder
1/2 t cumin powder
1/2 t sea salt
1/2 t ground black pepper
6 lightly crushed cardamom pods
1 three-inch cinnamon stick
2-3 dried bay leaves
1 T fish sauce
1 t sugar
32-oz beef stock (all natural and low sodium)
14-oz or 400 mL of coconut milk (sodium and sugar free)

Method:

1) Heat 3 tablespoons oil in a large pot over medium heat.  Once the pot is hot, add enough goat meat to the layer the pot and sear the meat about 1-2 minutes on each side.  Remove and reserve the meat on a plate.  Repeat the process until all the goat meat is seared.
2) Use the same pot and add 1 tablespoon oil, onions, scallions, and garlic.  Stir and sauté for about 1 minute or until onion is translucent.
3) Add lemongrass, turmeric, curry, cumin, salt, pepper, and cardamom pods to the pot.  Stir and cook for about 1 minute to release the flavor.
4) Return the meat to the pot, add cinnamon stick, bay leaves, fish sauce, sugar and beef stock.  Once the broth starts to boil, turn heat down to low and let it simmer with the lid on for 3 1/2  hours or until the meat is tender.
5) Add coconut milk and cook uncovered for 30 minutes.
6) Serve with rice, rice noodles or toasted baguette.

Boston, MA (2010)
*I did not add chili pepper to this since there are some people in my family and young children who do not eat spicy food. You can add chili pepper on the side for anyone who wants some heat.  If you cook with the chili pepper you can remove the seeds and chop what you desire and add to step 2. Just don't get too close to the pot while the chili is cooking or you may be crying!
*Let the pot cool completely and then refrigerate.  Depending on the meat, scoop out the fat that has floated up to the top the next day.  This process will help save your arteries!  The goat meat I purchased from Puritan Beef Company had very little fat.
*I bought a goat leg at my favorite goat meat store in Haymarket.  Scott is the owner of Puritan Beef Company, which was first opened by his grandfather in 1911!!  The service is excellent and the meat is clean and fresh.  Puritan Beef Company is located at 90 Blackstone Street, Boston, MA.  It is near the Orange Line (MBTA) Haymarket Station and it is open Monday to Saturday. Their phone number is 617-523-1419.
*Make sure to ask your butcher to cut the goat leg or shoulder to the size you prefer.  It is impossible to cut your meat with the bone in at home without the proper equipment.  

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