Penang Goat Curry

Pastured goat seared, then slowly simmered in coconut red curry with fried tomatoes, onions and Thai dragon peppers, with fresh ginger, garlic and Kaffir lime leaves..

Goat Curry

Penang Goat Curry

Serves 2

1 pound goat stew meat
2 plum tomatoes, diced
1 small white onion, diced
1 teaspoon freshly-grated ginger
2 cloves garlic, minced
1-2 red or green chiles
1 tablespoon traditionally-fermented soy sauce
1 tablespoon poivron rouge
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon true cinnamon
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon cloves, ground
2 kaffir lime leaves, slivered
1 tablespoon fresh cilantro, chopped
1 cup thick, raw coconut milk
1 cup filtered water
coconut oil or ghee for frying

In Austin, pastured goat and kaffir lime are available from Farmhouse Delivery.

Trim goat meat of fat and silver-skin and cut into 1-inch cubes.  Thoroughly rinse then pat dry.  Heat raw coconut oil or ghee in a heavy skillet over medium heat until the first wisp of smoke appears.  Add the goat and sear until dark brown with a slight surface crustiness.  Transfer meat to a plate.

Stirring frequently, fry tomatoes, onions and chiles until until the onions are translucent and the tomatoes lose some of their moisture.  Add ginger, garlic and dry spices and cook until a thick paste is formed.

Add coconut milk, goat meat and lime leaves and simmer until goat is tender, about 75 minutes.  Stir the pot now and then, adding water as needed to keep it from thickening too much.

Taste for salt, then add chopped cilantro just before serving.

This post is part of The Food Renegade’s Fight Back Friday!

8 thoughts on “Penang Goat Curry

  1. I tried goat curry for the first time at my fave Indian restaurant two weekends ago. Too chewy. Aside from that, I have not seen it available in stores anywhere. And Ren, if you have any duck recipes, let me know! I don’t think I see any on your list and I’m trying to find something that isn’t soy-based (which most Asian recipes are). ~Erica

  2. Ren, how do you have time to get home from work and make these long simmering dishes still in time to photograph them in daylight? Are you magic? 🙂

    This sounds awesome. I’ve been wanting to try goat lately! What is poivron rouge? I think you just had that in another interesting recipe lately.

    • Thanks!

      With the time change there’s only an hour of light left, so I prep and start braises, slow roasts and such at lunch time. This particular dish could be made in a crock pot, which is something I’m thinking about buying.

      Poivron rouge is a Middle Eastern spice similar to Hungarian paprika. Its made from sweet red peppers, and has an amazing color and just a little bite.

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