Posted on March 27, 2014 by Anne Milneck | 0 comments
We love new friendships, and our new pals at Indieplate in Baton Rouge are definitely true friends. We share the same belief: food shouldn’t be complicated. Cook with what’s available and do everything possible to support local farmers and food artisans. So when Peru at Indieplate asked if we’d like to work with some locally-ranched goat, we said YES! Beau adapted his Turnip Curry, and it worked perfectly with the goat. It cooks up much like round steak with a meatier, more robust flavor. Give it a try!
1/4 cup All Natural Avocado Oil
1 tablespoon mustard seeds
2 lbs cubed goat steaks or goat chops
salt and pepper
1 tablespoon finely chopped garlic
1 small red onion, finely chopped
1 fresh green chile pepper (such as serrano) seeded and minced
1/2 Tbl Garlic Curry Powder
1/2 Tbl Madras Curry Powder
1 medium tomato, peeled, seeded, and finely chopped
1 pound sweet potatoes, cut into 1-inch pieces
1 cup unsweetened coconut milk
1/2 teaspoon ground turmeric
1 teaspoon salt
1 cup water
Season the goat with salt and pepper. Heat the oil in a heavy-bottom skillet over medium heat. Add the mustard seeds and cook until crackling, about 2 minutes. Add the goat, browning all all sides. Work in batches so as not to crowd the pan. Move the browned goat to a plate. Add the garlic, onion, and green chile and cook until onion turns golden brown, 4 to 5 minutes. Stir in the Garlic Curry and Madras Curry and tomato and cook, 5 to 7 minutes. Add the sweet potatoes, coconut milk, turmeric, and salt and mix until all the ingredients are well combined. Add water, sweet potatoes and browned goat, with any accumulated juices, to the pan. Cook 45-60 mins until the goat is tender, adding water as necessary to adjust the consistency
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