Goat Curry-Fiji Style

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Don’t worry, I don’t require you to slaughter a goat for this dish. Substitute lamb for the best results, or you can use beef, chicken, or pork. This dish makes a lot of curry, but it freezes well. All of the spices can be found in Asian or Indian markets. Serve over rice with the chutney and the raita on the side.

Ingredients

  • 8 cloves of garlic crushed with 1 teaspoon salt (use a mortar and pestle or mini-chopper)

  • 1 teaspoons each ground fenugreek, coriander, and black mustard seed

  • 2 teaspoons each cumin and turmeric powder

  • 5 small, red, hot dried chiles, such as piquins, crushed, or substitute

  • 1 tablespoon cayenne powder

  • 2 tablespoons imported Indian curry powder

  • ½ cup cilantro, chopped

  • 2 pounds goat or lamb, cut into 1-inch cubes

  • 1 large onion, chopped

  • 3 medium potatoes, peeled and diced

  • 2 carrots, diced (or substitute a small, peeled eggplant)

  • 1/3 cup yogurt

Instructions

Mash the garlic and salt together in a mortar. Add just a bit of water to make a paste. Add the ground fenugreek, coriander, black mustard seed, cumin, turmeric powder, red chile, and curry powder and pound to a smooth paste, adding water as necessary. Transfer to a large pan and add half the cilantro. Add two cups or water and cook over medium heat until thick.

Add the meat to the sauce. Stir to coat the meat and partially cover, stirring occasionally. Cook over medium heat for 30 minutes.

Add ½ of the chopped onion, the potatoes, and carrots, partially cover and cook for 45 minutes or until everything is tender. The sauce should be very thick. At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.

Roasted Poblano Chiles Stuffed with Spiced Goat Cheese

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Poblano chiles impart a distinctive taste to these rellenos and are usually milder than the New Mexican varieties. The filling is a combination of traditional Mexican and New Southwestern ingredients.

Ingredients

  • 2 teaspoons ground red New Mexican chile
  • ½ cup goat cheese
  • ½ cup ricotta cheese
  • 1 cup walnuts, chopped fine
  • ½ cup raisins
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 large poblano chiles, roasted and peeled, stems left on
  • Flour for dredging
  • 4 eggs, separated
  • 4 tablespoons flour
  • 2 teaspoons baking powder
  • 1 tablespoon water
  • 1/4 teaspoon salt
  • Vegetable oil for frying

Instructions

Combine the ground red chile, cheeses, walnuts, raisins, cinnamon, and cloves to make the filling. Make a slit in the side of each pepper and stuff with the filling. Roll each chile in the flour and shake off the excess.

Beat the egg whites until they are stiff. In a separate bowl, combine the egg yolks and the remaining ingredients (except the oil), then gently fold them into the egg whites to make a batter.

Carefully dip the chiles into the batter and coat well. Heat 2 to 3 inches of oil in a pan to 350 degrees. Add the chiles and fry until they are lightly browned, turning them once. Remove and drain on paper towels.