In a food processor, combine all of the ingredients except the pieces of goat and pulse until finely chopped. In a large bowl, rub all of the marinade into the meat. Cover with plastic wrap and refrigerate for at least 24 or up to 36 hours.
Step 2 Make the stew
Wipe the marinade off the goat and season the pieces with salt and pepper. In a large enameled cast-iron casserole, heat the oil. Working in batches, brown the goat on all sides over moderate heat, about 10 minutes per batch; transfer to a plate.
Pour off the fat in the casserole and return all of the goat to it. Add the vegetable stock and bring to a boil, scraping up any browned bits on the bottom of the casserole. Reduce the heat to moderate and simmer uncovered for 3 hours, skimming as necessary. Cover the casserole and continue cooking until the goat is tender, about 1 1/2 hours longer.
Add the scallions, red pepper, red onion, carrot, thyme and chile and simmer uncovered until the goat is very tender and the vegetables are softened, about 30 minutes. Stir in the peas and simmer for 5 minutes. Discard the thyme sprigs and skim off the fat. Season the stew with salt and pepper and serve with Apricot-Ginger Chutney and warm roti or naan, or Rice and Peas.
The curried goat can be refrigerated for up to 4 days. Skim off and discard the layer of fat on the surface
and bring to a simmer over moderate heat before serving.
West Indian curry powder usually contains allspice, which Indian blends often don’t, and it’s usually quite yellow thanks to a large amount of turmeric. It’s available at spice shops and at kalustyans.com. Goat forequarter includes the neck, shoulder and shank. Ask your butcher to cut the bone-in meat into 2 1/2-inch pieces.
WINE: Red Côtes du Rhône, usually a blend of Syrah and Grenache, tends to have juicy fruit and a spice edge that’s nice with this stew.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: Hmmmm...will this is something i would need to do in our goat meat i may side it up with rice and potatoes and pineapples maybe, but i know this will be mouth watering and will be great for Sunday Lunch
Date Published: 2017-01-16
Author Name: marcuelcajon
Review Body: I was wondering if what else i can do with my goats meat and I am so glad that i found this one and would to try this out as soon as possible and this will also be perfect for my lunch Family dish