Curry Goat with Spiced Carrots & Curry Pomme Puree
By Chef Tre Sanderson
Read our Q&A with Tre here.
Serves About 4
- 1 kg Bone-In Goat Leg (Medium Diced)
- 14 + 6 g BETAPAC Curry Powder
- Canola Oil
- 3 L Cold water or Light Goat Stock
- 10 g Kosher Salt
- 1 Onion (Sliced)
- 5 Garlic Cloves (Sliced)
- 30 g Green Scallion (Whole)
- 30 g Thyme from Jamaica (Whole)
- 5 g All-Spice (Whole)
- 1 – 3 Scotch Bonnet Pepper (Whole)
- Julienne onion length wise about 2-3 inches long & about 1/8 inch thick, set aside. Use the side of the knife to smash the garlic clove, then slice thinly, mix with onions & set aside.
- Cut goat leg into medium-diced pieces & set aside. Add to a large bowl with 14 g of curry powder, onions, garlic, thyme, and scallions to the bowl. Mix until everything is coated with the curry powder. Marinate overnight.
- Take marinated meat out of the fridge & bring to room temperature.
- Heat Dutch Pot until lightly smokey then add oil, just enough to coat the pan. Season goat with salt & sear until nicely golden browned, then remove from pan & set aside. Add 1/2 tablespoon of oil to pan then add onions, garlic & all-spice with the remaining 6 g of curry powder. Cook until the onions & garlic are slightly translucent.
- Add goat meat back into pot & stir constantly. Deglaze with cold water or light goat stock. Add the thyme, scallions and scotch bonnet pepper(s) to the pot. Bring to a boil, then bring back down to a light simmer.
- Cook until meat is tender (this can take hours on a low simmer as the curry cooks out & develops flavour). Add more stock or water, if needed.
- Remove goat meat from pot & strain liquid, then add the goat meat back into the strained sauce. Discard the thyme, scallions & all spice berries. Adjust seasoning with kosher salt & fresh cracked pepper.
Curry Pomme Purée
- 800 g Russet Potatoes (About 5)
- 100 ml Whole Milk
- 100 ml 35% Cream
- 1/2 tsp BETAPAC Curry Powder
- 50 g Un-Salted Butter (Room Temp)
- To taste Kosher Salt
- Place potatoes in pot, skin-on. Cover with cold water & with kosher salt. Bring to a boil & simmer until you can put a knife through them without resistance.
- Remove potatoes from water & allow to cool slightly, then peel while warm, with a small knife & remove the skin. Place potatoes through a ricer, then through a fine mesh Tamis, ensuring there aren’t any lumps. Place in a medium sized pot.
- Heat milk & cream in a pot, and whisk in curry powder. Bring to a boil, then bring back to a simmer very low.
- Fold in milk cream, small amounts at a time. Whisk heavily & fold in butter. Season with salt to desired taste.
- 5 g All-spice (Ground)
- 5 g Cloves (Ground)
- 5 g Black pepper (Ground)
- 5 g Cinnamon (Ground)
- 5 g Dried Thyme (Ground)
- 5 g Nutmeg (Ground)
- 10g Kosher Salt
- 400g Heirloom Carrots
- 30g Unsalted Butter
- Toast spices in a pan, low-med high heat. Remove when strong aroma is released. Remove from heat & set aside.
- Heat a cast iron pan until slightly smoky then add canola oil, just enough to coat pan. Add carrots & add spices, getting colour on the carrots. Add butter & stir, butter should be foaming.
- Rotate carrots until ensuring an even roast. Keep on medium heat until carrots are soft & tender, until knife goes it with a little resistance. Cut into small coins about 1/2 inch thick. Season with salt to taste.
Serve warm & plate as desired
Photo Credit: Priscilla Campos