Chef, food writer, teacher and TV personality Andrew Zimmern cooks "Goat Curry, Not!" (Raw Goat with Berbere and Lemon) at the 2011 Food & Wine Classic in Aspen.Chef, food writer, teacher and TV personality Andrew Zimmern cooks "Goat Curry, Not!" (Raw Goat with Berbere and Lemon) at the 2011 Food & Wine Classic in Aspen.
First thing we're doing is a goat tartare. That puts a lot of people off. When I was in Harar in Ethiopia, I went to a terraciga restaurant. Raw meats are very popular in Ethiopia They actually have a tradition. Of eating this meat raw. And I ate camel and I ate goat tartar for the first time, and it was absolutely incredible. I have about four or five ounces of the raw goat here. I'm going to crush a little bit of this burbrey. I have a whole black. Fenugreek, and peppercorn, and coriander seeds, and some little chunky pieces of chili I can see in there. So I'm just gonna crush this with a little ramekin in my pan. Beautiful. And season our goat with a little bit of that. This has some heat to it, so you don't wanna get too funky with that right away. Gonna add some minced shallots, some fresh herb, a little bit of pepper, a little bit of mustard, because I'm riffing on a traditional French tartare, a little bit of Worcestershire, a little bit of minced caper, whole leaf of baby celery. Please don't throw away your celery leaves. They make the most delicious additions to salads, tartares, roll them inside of tacos, mix them into salads, they're absolutely fantastic. Little bit of lemon juice. My favorite ingredient here, roasted tomatoes, salt A little bit of pepper. Now I like to use traditional egg yolk. Usually all I want to do is get something nice and round. So as simple as this is That's it. [APPLAUSE]