Comments on: Penang Goat Curry

By: Tuesday Twister « Edible Aria

Tuesday Twister « Edible Aria — Wed, 11 Nov 2009 01:59:53 +0000

[...] Penang Goat Curry Pastured goat seared, then slowly simmered in coconut red curry with fried tomatoes, onions and [...]

By: Ren

Ren — Sat, 07 Nov 2009 07:55:24 +0000

Austin is an amazing food town, Millie!

By: Ren

Ren — Sat, 07 Nov 2009 07:50:14 +0000

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.

By: Millie

Millie — Sat, 07 Nov 2009 05:16:30 +0000

I am always so amazed at the ingredients you have access to. What a wonderful area that you live in.

By: sustainableeats

sustainableeats — Sat, 07 Nov 2009 05:11:34 +0000

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.

By: Ren

Ren — Sat, 07 Nov 2009 01:58:50 +0000

It shouldn’t ever be chewy- I hope you sent it back to the kitchen!

Here’s one of my favorite recipes for duck http://ediblearia.com/2009/02/01/duck-leg-demi-confit-grand-marnier-demi-glace/

By: Erica @realfood2health

Erica @realfood2health — Sat, 07 Nov 2009 01:30:04 +0000

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