By Chef Tre Sanderson

Read our Q&A with Tre here.

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Serves About 4 

Curry Goat

• 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)

1. 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.
2. 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.
3. Take marinated meat out of the fridge & bring to room temperature.
4. 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. 
5. 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. 
6. 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. 
7. 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. 

Serve hot!

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 

1. 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.
2. 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.
3. Heat milk & cream in a pot, and whisk in curry powder. Bring to a boil, then bring back to a simmer very low. 
4. Fold in milk cream, small amounts at a time. Whisk heavily & fold in butter. Season with salt to desired taste.

Serve warm.

Spiced Carrots 

• 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

1. Toast spices in a pan, low-med high heat. Remove when strong aroma is released. Remove from heat & set aside.
2. 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.
3. 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