So many ways to curry!
Curry is a staple in many different cultures. I come from the Caribbean curry world and we do not mess about when it comes to mastering these curry dishes. Having said that there are so many different ways to execute this dish and I love playing around with the flavors.
This recipe is a really good one to start with and doesn’t involve too much technique, just patience. The video below will show you another version and I’ll walk you through more of the technique in person.
Equipment
Ingredients
- 2-3 lbs goat meat
- 1 large onion
- 1/2 cup chopped scallion
- 4-6 sprigs of fresh thyme
- 6 cloves of garlic
- 1 bunch of parsley
- 1 thumb size piece of ginger
- 1 tbsp Wah Gwan®
- 2 tbsp curry powder
- 1 cup water or stock
- 2 cups cubed potatoes
- 1 tbsp salt
- 3 bay leaves
Instructions
-
Rinse the goat meat and place in a large mixing bowl. Sprinkle salt, Wah Gwan
and half of the curry powder all over and toss to incorporate.
-
Next, roughly chop the onions, garlic, scallions and place in a blender or bullet with the ginger, parsley and thyme and blend until smooth. Pour this marinade paste all over the goat.
-
Place the goat in a ziplock or cover bowl and put in the fridge for four hours or ideally overnight.
-
Once your goat is done marinating, on the stovetop, place a large pot over medium heat and put in a tablespoon of vegetable oil. Sprinkle the remaining curry powder in the oil and cook for a few minutes and then add the goat meat.
-
Once the meat has a nice brown color or sear to it, add 2 cups of water or stock and the bay leaves and bring to a boil. Once it is boiling, turn down to a medium low heat and cover.
-
Cook for a minimum of two hours or until meat is tender.
-
Alternatively, if you have a sous vide machine available, vacuum seal the marinated goat and sous vide at 200 degrees for a minimum of 6 hrs. Then move to next step.
-
About 20 minutes before the stew is done add potatoes and stir. With the lid partially off, Let simmer for an additional 20 minutes.
-
Taste your sauce and check for seasoning, adjusting if necessary. Let the sauce thicken to your liking. Serve over rice or with roti and enjoy!
