MAURITIUS (GOAT CURRY) ENJOY DAN:

                        MAURITIUS (GOAT CURRY) by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds goat meat (goat shoulder or other braising meat)

2 tablespoon olive oil

DRIED SPICES:

1/2- teaspoon EACH turmeric, kalonji seeds, cumin seeds, and mustard seeds

1 cinnamon stick

2-star anise

4 cardamom pods, lightly crushed

1/2-teaspoon EACH ground fenugreek and ground asafetida

CURRY PASTE:

1 onion, roughly chopped

4 garlic cloves, peeled

4 small seeded chilies, roughly chopped

Pinch of salt

1 tablespoon olive

REMAINING INGREDIENTS:

Zest from 1 lime

1 (10.5 Oz) can RO*TEL diced tomatoes with green chilies

4 cups chicken stock

1 teaspoon brown sugar

1 handful fresh cilantro, leaves, chopped

CURRY PASTE:

1.   Put all chili ingredients in blender and blend until smooth.

2.   Place in a bowl: set aside.

GOAT:

1.   Cut the goat shoulder in bit-size pieces, and season with salt and pepper.

2.   Heat the oil in a skillet over medium-high heat when sizzling.

3.   Fry the meat in batches until golden brown all over.

4.   After each batch, remove to plate: set aside.

METHOD:

Pour the curry paste into the skillet and stir over medium-heat 2-3 minutes.

Add dried spices, sugar, and zest, stir for 1 minutes.

Add tomatoes, meat and stock and stir well.

Reduce heat; cover and simmer for 3-4 hours or until meat is tender.

Then remove lid and skim off any fat and simmer another 20-30 minutes.

Season to taste and top with cilantro leaves.

ENJOY DAN:                                    SING SONGS AND PLANT SEEDS