Monday, February 7, 2011

Curried Goat Stew

At the time of this posting, this is a work in progress. I have never had goat before, but given how much my father hates it would seem to be worth trying. I asked some Kenyan and Somali people at work what they would suggest for making a goat stew and took their advice to heart. Yesterday, I browned some goat meat in a pan with curry powder, black pepper, shallot and garlic. This morning I placed that meat in my slow cooker with water, onion, cabbage, carrots, beans and barley. The seasoning in the stew included a bay leaf, more curry powder, cumin, black and green cardamom, star anise, three cloves, cinnamon, and nutmeg. One half hour ago, I added a variety of mushrooms, a Hungarian pepper, and some butternut squash I cut up and browned in a pan.

Smells great, though I have no idea how any of this will taste. I am hoping it will have thickened up enough before I head to bed, but I may just let this stew until tomorrow morning.

- Magnus

Addendum: After writing this I was not that happy with the flavour of the stew. The Hungarian peppers added nothing to the flavour and the stew was lacking that certain something, it needed another dimension. More black pepper was my initial idea and I fought my temptation to add habanero. I ended up adding some cooking chocolate (60% cocoa) that my Mum sent home with me at Christmas time. I would say chocolate/cocoa added the dimension I was looking, without making the stew overly sweet. Still think it could have used some heat though.
I sent some home with Geo in a butternut squash "bowl" to try.