Tarkarí de Chivo - Venezuelan Goat Stew

Cook Time 2 hours

Servings 3-4

Ingredients

Caribbean-style curry powder or masala (mild)* 

2 tbsp whole coriander seeds 

2 tbsp whole yellow mustard seeds 

1 tsp whole fenugreek seeds

1 tbsp whole allspice berries 

2 tsp whole cumin seeds 

1 tsp black peppercorns 

1 tbsp whole aniseeds

1-2 dried cloves 

¼ tsp ground nutmeg 

½ tsp ground cinnamon 

¼ tsp ground cayenne pepper (optional adjust to spiciness level) 

2 tsp ground ginger 

3 tbsp ground turmeric powder 

½ tsp salt

Marinated Goat Meat

500-600g boneless goat meat diced** 

½ lime 

2 garlic cloves, minced 

2-3 sprigs fresh thyme or 1 tsp of dried thyme 

2 tbsp mild Caribbean-style curry powder 

2 tbsp oil 

Salt, to taste

Stew 

2 tbsp of oil 

½ brown onion, finely diced

Few sprigs of spring onion, sliced 

½ long sweet chilli, finely chopped (can be red long chilli if you want a bit of heat) 

¼ bunch of coriander (stalks and roots washed and chopped, leaves reserved for garnish) 

1 small red capsicum, finely diced 

2 ripe tomatoes, finely chopped / ½ canned diced tomatoes 

½ cup red wine 

1-2 tbsp of panela (brown sugar or sweetener of preference) 

1 concentrated beef stock pot*** (sub for any good quality stock cube or homemade stock and replace the water) 

1-1½ cups water as needed (to almost cover all the meat) 

2 potatoes peeled and roughly chopped 

2 tbsp mild Caribbean-style curry powder 

juice of ½ lime 

Salt to taste

To serve - steamed Jasmine rice, coriander leaves

Method

For the Caribbean-style curry powder or masala, add all the whole spices in a dry pan and heat to medium heat tossing for a couple of minutes until fragrant, add the ground spices and salt, heat for a few seconds and remove from heat, let cool down slightly and blend until powder, cool completely and reserve in an airtight jar. (alternatively, you can use a store-bought curry powder)

For the Marinated Goat Meat, combine the diced goat meat minced garlic, fresh thyme, mild Caribbean-style curry powder, oil and salt, coat the goat meat thoroughly with the marinade. Cover and let marinate in the fridge for at least 2 hours, preferably overnight.

For the Stew, in a pressure cooker heat up some oil, start searing the marinated goat meat, once seared add the onion, spring onion, long sweet chili, coriander stalks, red capsicum, tomatoes and cook for 5-10 till the veggies start to break down.

Deglaze with the red wine followed by the panela, beef stock pot, and enough water to just slightly cover the meat, close the pressure cooker and let cook on high pressure for 1 hour, or until meat is fork tender.

Open the pressure cooker and add the potatoes, and extra curry powder, continue cooking on sauté function until potatoes soften and stew reduces.

Adjust seasoning with lime, salt and more panela if needed.

To serve, spoon stew next to steamed jasmine rice and sprinkle fresh coriander leaves on top.

**Caribbean curry powder may include ingredients not typically found in Indian curry blends, such as allspice, it is also slightly bitter due to its high contain of turmeric, if unable to find locally, can use store bought quality mild commercial curry powder (recommended brands: Clive of India, Keen’s any brand for Trini curry powder)