Wednesday, January 11, 2012

Windy Hill Farms Curried Goat

Windy Hill Farms Curried Goat
from Ty Wolosin

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

Combine goat, garlic, chili, lime juice, thyme, allspice, salt and
curry powder in a large dish. Toss together and marinate overnight.
- if using ground, not necessary to marinate.  

vegetable oil for searing (I like coconut oil)
1 onion, chopped
1 green pepper, chopped
3 cups chicken stock (veggie stock or beer works as well)
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)

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. With ground it should only take 30 min.

When goat is tender, remove from the oven.  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. Keep in mind the Brangus is strictly while we can get it, there is limited supply right now so grab it while you can.

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