Braised Goat With Tomato And Coriander Food

BRAISED GOAT WITH TOMATO AND CORIANDER

Steps:

• Preheat oven to 350 degrees. Season the goat with salt and pepper. In a Dutch oven or high-sided skillet, heat oil over medium-high heat. Working in batches, brown the meat on all sides; transfer to a plate. Pour off all but 2 tablespoons of fat from the pan. Reduce the heat to medium and add the onions. Cook, stirring often, until the onions are tender and just beginning to brown, about 5 to 6 minutes. Stir in the garlic, ginger, fennel, coriander, 1 teaspoon cumin seeds, the mustard seeds, cardamom seeds and the cayenne; cook for 1 minute more. Return the goat to the pot, then add the tomatoes and enough chicken broth to barely cover the meat. Cover and bring to a gentle simmer on the stovetop then transfer the pot to the oven. Braise in the oven, covered, stirring occasionally and adjusting the heat as necessary to maintain a gentle simmer. The goat is done when it's tender enough to cut with a fork and the meat easily comes away from the bone, about 2-1/2 to 3 hours. Transfer the goat to a plate, let the liquid cool and spoon off any fat. (For a smooth, more refined sauce, strain the liquid and return to the pot.) Bring the sauce to a simmer and reduce until it thickens enough to coat the back of a spoon. Return the meat to the pot. When ready to serve, warm the meat in the sauce, basting frequently. Meanwhile, toast the remaining teaspoon of cumin seeds in a small skillet just until fragrant. Stir the cilantro and toasted cumin seeds into the meat and sauce just before serving.

GOAT CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Steps:

• Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
• Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
• Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
• Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
• Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
• Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
• Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
• Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
• Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
• Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.