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Step 6Finish, serve, and store
How do you know when it's finished?
1) The meat is incredibly tender and falling from the bones.
2) The sauce tastes richly meaty (from those Maillard reactions!)
3) The sauce has reduced, and is as thick as you want it to be.
Now just taste it, and adjust the seasonings. You can add a bit more salt, pepper, allspice, marsala, or curry as desired; if you add more marsala or curry, be sure to let it simmer another 5 minutes to properly assimilate the flavors.
Serve either in bowls as a stand-alone stew, or over rice or the starchy substance of your choice. The bones are delicious, so don't be shy about picking them up and sucking the marrow out for extra flavor. The cartilage on the ends of the joints should have become wonderfully melty as well, so try it - you may like it.
As with most stews and curries, this one becomes even better after overnight refrigeration. It will likely coagulate in the fridge (remember all that gelatin?) but will resume its stewy consistency upon reheating.
1) The meat is incredibly tender and falling from the bones.
2) The sauce tastes richly meaty (from those Maillard reactions!)
3) The sauce has reduced, and is as thick as you want it to be.
Now just taste it, and adjust the seasonings. You can add a bit more salt, pepper, allspice, marsala, or curry as desired; if you add more marsala or curry, be sure to let it simmer another 5 minutes to properly assimilate the flavors.
Serve either in bowls as a stand-alone stew, or over rice or the starchy substance of your choice. The bones are delicious, so don't be shy about picking them up and sucking the marrow out for extra flavor. The cartilage on the ends of the joints should have become wonderfully melty as well, so try it - you may like it.
As with most stews and curries, this one becomes even better after overnight refrigeration. It will likely coagulate in the fridge (remember all that gelatin?) but will resume its stewy consistency upon reheating.
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Jun 25, 2008. 5:12 AMpiks
says:
West Indians get very upset when you describe this dish as "goat curry", it's actually called "curry goat"! Also what curry powder blend/flavour are you using, here in the UK there are a myriad of different varieties all tasting very different.
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Jun 28, 2008. 4:44 PM
canida (author)
says:
canida (author)
says:
Use whichever you like, really. We've got a number to pick from as well, so you've just got to select a favorite or work your way through several candidates.
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