GOAT CURRY DANCING

One of the dishes that begs for company is goat curry. Not the celebrated Jamaican dish, nor the hot Hyderabadi feast food, but a nice golden-hued treat-your-friends Dutch-Indonesian soup-stew.
I was reminded of this by watching the now famous Doritos Goat commercial, featuring a loveable beast named 'Moose', who commits domestic violence on the timorous quaking beardy man that 'adopts' him. Had I been that fellow, the violence meted out would have been repaid by a session in the kitchen.
But I am not he, and that Doritophile goat is actually too cute to eat.
I'll go the Muslim market at some point to acquire a bit of meat.
Maybe those Doritos would make a good hors d'oeuvre.
While waiting for our dinner to be done.


GOAT CURRY SOUP

Twelve pounds of goat, chunk cut through the bone.
Twelve large cloves of garlic, minced.
Equivalent amount ginger, ditto.
Ten TBS coriander powder.
Three TBS cumin powder.
Three TBS turmeric powder.
Two TBS cayenne powder.
One TBS sugar.
One TBS salt.
Half cup of oil.
Half cup of vinegar.
*And:
Four or five onions, chopped.
*And:
Four whole star anise.
Four sticks cinnamon.
Four stalks lemon grass.
Two TBS whole peppercorns.
Ten jalapeno chilies, left whole.
*And:
Three cans (approx. six cups) of coconut milk.
Six cups (approx. three cans) of good meat stock.


Mix the garlic, ginger, powdered spices, sugar, salt, oil, and vinegar. Rub this all over the goat, massaging it into the meat.
Place it in an enamel ware container or large porcelain dish, cover with plastic wrap, and stick it into the refrigerator for eight to twelve hours. Do not use a stainless steel mixing bowl, as it may react with the vinegar.
You might want to do this the day before the feast.

Sauté the onions in a very roomy pan till glossy golden brown. Add the meat, and fry up fiercely till coloured and fragrant, slightly crusty even.
Add everything else, plus water to cover generously. Simmer gently for three hours, stirring occasionally to keep it from sticking to the bottom.
Adjust the moisture level as needed, to ensure a soupiness.
When the meat is fall-apart tender, fish the lemon grass out.

Ladle it into deep pasta dishes, garnish liberally with parsley and cilantro, and warn your guests about bones, star anise, and cinnamon sticks.
Oh, and the peppercorns; they're kind of exciting.

Serve with hot crusty French bread, boiled potatoes, a few simple vegetables, and salad. Plus lime wedges.

Don't forget to put bottles of hot-sauce on the table for the nuts.


Please note that it is traditional to serve beer with this. However I believe that the beer is better used as part of the cooking liquid, à la flammande.
Use a bottle or two of a good brown ale.
Drink sherry instead.


Why so large a recipe?
Why not?


Man, I love that Doritos goat!



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