|curry goat with toasted baguette pieces|
This is how things are done at the Puritan Beef Company. You pick out the meat you want. You bring the meat to the counter located on the left of the store where someone (usually it's Scott) weighs what you have, cuts it however you want, and gives you a slip. For the goat leg he had one of the men in the back room cut it up to according to my preference. He will bring out the cut goat in a bag after a few minutes. You bring the slip to the cashier and then pay for your purchase. You then take the paid slip back to the counter and use this to exchange for your bag of goodies. If this process sounds too confusing don't worry someone at the store will direct you! If you have an interest in visiting Scott's store please check out the website: http://www.puritanbeef.com/contact.html
I have made this type of curry stew for about three decades. As usual I have several versions depending on what I have available at home. Sometimes I add some kind of root vegetables such as carrots and/or potatoes. My curry tends to be mild so I can feed people with different tastes. If you prefer a spicy curry just add some chili peppers either at the beginning or after it is done cooking. I started making this when I was a teenager. I made it more frequently (about once every few months) when I was working as a young nurse at the Mayo Clinic in Rochester, Minnesota. Back then I would make a huge pot using chicken legs, thighs and wings. I found that cooking with the bones in make the curry much more tasty. When I moved to Massachusetts and discovered Puritan Beef Company I started making different stew dishes with the goat meat. I prefer to buy a whole leg and have it cut into 1 1/2 to 2 inch pieces before I take it home. The leg is tougher so it needs to be cooked for several hours before it is tender. I love using my cast iron pot for this since it cooks faster using less heat. Check out my previous goat dish, My 4-Hour Goat Stew--Vietnamese Style.
Curry Goat (makes about 5 1/2 quarts)
About 6 Tbsp oil
6 1/2 lbs goat meat, cut into 1 1/2 to 2 inch pieces, fat trimmed
1 large white onion, finely chopped
6 garlic cloves, smashed and chopped
2 large lemongrass, chopped (about 1/2 cup chopped)
1 Tbsp Madras curry powder
1/2 tsp black pepper
1 can (4 oz) Masaman curry paste
6 bay leaves
1 can (13.5 oz) coconut milk
30 oz beef broth (low sodium)
30 oz water
6 large Roma tomatoes (about 2 lbs), seeded and quartered (peeled if interested)
1/2 Tbsp fish sauce (or according to your taste)
1) Use oil to brown the meat and set aside.
2) In the same pot, saute the onion, garlic, lemongrass, curry powder, and pepper for about a minute.
3) Add the Masaman curry paste and saute about a minute.
4) Return the meat to the pot. Add bay leaves, coconut milk, beef broth and water (if the meat is not submerged in the liquid then add a little more water).
5) Once the liquid come to a boil, turn heat down to a simmer and cover the pot. Initially you may want to cover partially until you see a light simmer then cover the pot completely. This will prevent the liquid from spilling outside the pot.
6) Cook about 2 hours. Scoop and discard any foam that floats to the top.
7) Add the tomatoes and cook for another 1/2 hour or until the meat is tender to your preference
8) Season with fish sauce to your taste.
|cut goat pieces|
*This pot may be enough to serve 8-10 people.
*Instead of adding water you may use all beef broth. If you use only beef broth you may not need to add the extra fish sauce.
*You can substitute beef cubes or oxtail for the goat. When I use beef cubes I like to add some bone marrow pieces for extra flavor. When they are cooked in this stew they (the marrows) are so delicious. Be sure to fish them out as soon as they are cooked or the marrows will disintegrate in the stew.
*When the tomato pieces are cooking the skin will come off. You can remove and discard the skin if you want a prettier stew. Eat them if you want extra fiber in your diet.