Curried Goat with Apricot-Ginger Chutney
This brothy version of a classic Jamaican stew is lighter than most. Marinating goat for one or two days with spices, aromatics and yogurt makes it exceptionally tender. Slideshow: More Curry Recipes
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.