Caribbean Goat Curry

A riff on the familiar Jamaican dish, this version adds sweet potatoes and fresh scallions to the long-simmered goat, fresh ginger, garlic and tomatoes.   Scotch bonnet peppers and  Caribbean curry powder add a quickly-building, lingering heat..

Caribbean Goat Curry

Sear a pound of cubed local, pastured goat in a very hot, greased Dutch oven until nicely browned on all sides. Add a chopped yellow onion and cook, stirring infrequently until the onions are browned, about 5 minutes.  Add a chopped Scotch bonnet pepper (2 if you’re brave), a clove or two of minced garlic, a teaspoon or so of freshly-minced ginger and stir to combine.

Add a tablespoon of good Caribbean curry powder (turmeric, cumin, coriander, fenugreek, star anise, black pepper and the all-important allspice) and fry until fragrant.

Reduce heat to medium and add 2 cups of chopped tomatoes, half a tablespoon of vinegar, a few sprigs of fresh thyme and enough stock (preferred) or water to just barely cover the meat.

Bring the pot to a boil, then lower heat, partially cover and simmer until the meat is tender and the liquid has reduced in volume by about 1/3, about 4-5 hours, adding diced sweet potatoes during the last hour.   Remember to give the pot a stir once an hour and add a little liquid if needed to keep it from drying out.

Adjust flavor with sea salt and black pepper if you think it necessary, then ladle into bowls, top with slivered scallions and a sprig of thyme and serve immediately.

This post is part of Real Food Wednesday!

The Perennial Plate

We are stardust, we are golden,
We are billion year old carbon,
And we got to get ourselves back to the garden..

 

 

The Perennial Plate is an online weekly documentary series dedicated to socially responsible and adventurous eating.  The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein.  Taking place over a calendar year in Minneapolis, Minnesota as well as the surrounding food source destinations, Daniel takes the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it.  Recipes, politics, long winters,  urban gardens, ice fishing, blood, hunting and guts… all line the path to the perennial plate.”

 

Aji Amarillo and Garlic-Grilled Shrimp with Lemon Verbena Salsa Fresca

Colossal (U10) wild Mexican white shrimp, sustainably hand-netted in the Sea of Cortés.   Briefly marinated in extra virgin olive oil, aji amarillo, a little sea salt, freshly-ground pepper and plenty of fresh garlic, then quickly seared on a hot grill and served with a fresh salsa of heirloom tomatoes, fresh chilies, minced white onion, olive oil, garlic, fresh cilantro, lemon verbena, sea salt and spices..

Aji Mirasol and Garlic-Grilled Shrimp with Lemon Verbena Salsa Fresca

One of the most diverse ecosystems on the planet with more than 5,000 species of macroinvertebrates, the narrow Sea of Cortés is home to creatures like the critically endangered Vaquita Marina, Humpback and Blue Whales, Manta Ray, Leatherback Sea Turtle and these amazingly large and delicious white shrimp.

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