Curry Goat Stew Courtesy of: Chef Danielle Leoni, The Breadfruit and Rum Bar
Yield: 8 Servings
MARINADE: Goat 7 LB Bone in & cut for stew – apx 2 inch cubes Curry Power 1 C White Vinegar ¾ C Black pepper ¼ C Finely Ground Sea Salt ½ C + 1 T Pimento ¼ C Finely Ground Tomato 5 C Slice to specs Scallion 6 C Slice to specs Yellow Onion 6 C Sliced to specs
TO COOK: Thyme 1.5 OZ Divide and put into 2 bundles using string Yellow Onion 7 OZ Thinly Sliced Garlic ½ C Whole Ginger ½ C Skin On / Minced Butter 4 OZ Water 8 C
1. Trim sinew or excess fat from goat. Leave the bones in. 2. Combine all MARINADE ingredients in bowl. Squeeze together. Pack trimmed goat into marinade. Cover, refrigerate and marinade for 1 hour or up to 12 hours.
3. In a large heavy bottom pot (dutch pot or brazier) on medium heat, add marinated goat and remaining ingredients. 4. Cover and simmer on low apx. 4 hours. DO NOT BOIL. Stir often and gently. 5. Check for tenderness. Simmer on low until tender but should not fall apart. 6. Remove from heat when meat is fork tender – does not fall apart but has good give. 7. If you prefer smoother gravy, then using a food processor or blender, add gravy and puree until smooth. Pass through medium sieve.