The GOAT got number 7!
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Tom Brady. Love him or hate him. Celebrate by eating the exact opposite of what he would: Goat stew.
For those of you who don’t follow sportsball, Tom Brady was the quarterback for the New England Patriots for 2 decades before going to the Tampa Bay Bucs. He took the Patriots from having an unremarkable history to being super bowl champs 6 times. This earned him the moniker of the GOAT (greatest of all time) for his performance on the grid iron. Having performed so well, he gained a lot of fans and a lot of enemies. Last night he proved once again how great he is by leading his new team to their first Superbowl victory in at least 17 years (and only their second Superbowl in team history). To celebrate or to mock him, we offer a curried GOAT recipe here. The irony is that he is known to be primarily vegan.
Brady GOAT Stew
A curried goat stew in celebration of the GOAT! I know, he's vegetarian. But, roll with the pun.
Ingredients
- 4 # Cubed goat meat Goat is a tough meat. You may need to rinse before use. And, it will need time to marinate
- 1 cup rough chopped white onion
- 12 each garlic cloves
- 1 cup Lime Juice
- 1 cup olive oil
- 2 T Curry Powder
- 1 t Kosher salt and black cracked pepper
- 2 cup cubed red onion
- 2 cup cubed red or yellow pepper
- 2 T Chopped Fresh garlic
- 2 T chopped fresh ginger
- 2 Cup 1 inch cubes of Tomato
- 4 cup Beef stock
- 1 cup tomato sauce
- 2 T Curry Powder
- 1 T Cumin seeds
- 1 T Ground corriander
- 1/4 cup Coconut oil
- Salt and pepper to taste
- 1 Cup Coconut Milk
- 1/2 up chopped cilantro
- 1/2 cup chopped scallion
- 1/4 cup sugar in the raw
Instructions
- Combine the Lime juice, white onion, garlic, oil, curry, salt and cracked black pepper in a mixing bowl. Toss the goat in this marinade and put it in the fridge overnight to marinate. It will need a good 8 hours or more to really get the flavor in it and tenderize the meat.
- In a deep heavy gauge pan, heat the coconut oil almost to the smoking point. Add in the meat. Allow it to get a hard sear. You want a nice caramelization aka brown color.
- Add in onion, ginger, garlic, and sugar. Saute until they are translucent with a touch of caramelization. Add in the spices, but not the salt and pepper. Add the stock and bring to a boil. Cut back the temperature to a simmer and allow to cook down until the meat begins to become tender. If the meat isn't getting tender enough and the stock is cooking down, add some water and continue to cook.
- Add the tomatoes, peppers, and tomato sauce. Simmer for about 5 to 10 minutes.
- Add the coconut milk and stir it in. Allow the flavors to blend. Then add the Salt and pepper and taste the stew.
- When the flavor is good and the meat is tender, fold in the cilantro and scallion. Serve with basmati rice and flat bread. Accompany with a nice chutney.