Page 48 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Goat curry (Brooklyn memories)
INGREDIENTS
For the goat marinade
1kg goat meat
500ml water with juice of 1 medium lemon
1 tbsp onion, very finely chopped 1 tbsp crushed garlic
11⁄2 tsp salt
For the curry
15g curry powder (mix of turmeric, coriander, cumin, fenugreek, masala)
Water
Salt and pepper to taste
20ml coconut oil
1 large onion, diced
10g fresh ginger
8 pimentos, seeded
3 spring onions
3 sprigs fresh thyme
1 large potato, peeled and cubed 1 scotch bonnet chilli, deseeded
For the garnish
Slivers of fresh coconut
SERVES 4 PREPARATION TIME 10 MINS SEASON OVERNIGHT COOKING TIME 3–4 HRS
INSTRUCTIONS
To make the goat curry
Overnight: First rinse the meat in lemon water. Season the goat with finely chopped onion, garlic and salt, then place in a container. Cover and set aside overnight.
The next day: Toss the meat into a large saucepan over medium heat and let it brown in its own fat for about 10–15 minutes; then pour in enough water to cover the meat and let it cook until tender (add more water, if necessary). Season with salt and pepper. Goat can take 21⁄2–3 hours to cook until tender.
In a separate large saucepan, warm the spices (curry powder) on low heat. Remove spices, pour oil into the pot, then add onion and ginger. Stir, then add curry powder. Add pimento, spring onion, thyme, potato, and the scotch bonnet chilli, stirring for 3 minutes. Add the cooked goat to the onion mixture and simmer on a low heat for another half to full hour until the sauce thickens and the goat has absorbed the curry flavours. Adjust the seasoning according to preferred taste.
For the garnish: Place a few fresh coconut slivers on a baking tray and pop into the oven for 5–10 minutes on 180°C. Keep a close eye on them to prevent them from burning.
TO SERVE
Sprinkle the roasted coconut slivers on top and serve with rice or your preferred starch. Or try the coconut rice recipe on page 51 as a delicious option.
46 MAINS AND SIDE DISHES [ chapter two ]