Curry Goat
With 'Eat and Greet,' You Can Cook Along With the Chefs
For ABC News' "Eat and Greet," Katrina Szish went inside the kitchen of New York City's Colors Restaurant to bring you executive chef Raymond Mohan's recipe for Curry Goat.
Ingredients
Cooking Directions
In a 5 gallon post with a cover add goat meat with bones, water, and 1/2 tablespoon kosher salt.
Bring mixture to a boil, cover and simmer for 2 1/2 to 3 hours.
Goat should be very tender. Strain and save about 1 gallon of stock. Let cooked goat meat cool, and shred it.
Save the shredded meat and about 1 gallon of stock.
In a 2 gallon pot add cup soy bean oil, curry powder, turmeric powder, ginger and coconut milk.
Sauté all for 2 minutes on low flame; do not burn.
Add the goat meat and just enough of the stock to cover meat. Bring to a boil and reduce for about 30 minutes or until thick.
Season with Salt.
Dish served with with banana slices for decoration. Garnish with endive and baby watercress tossed with lime juice and olive oil.
Recipe Summary
Main Ingredients: curry powder, coconut milk, ginger, turmeric powder
Course: Dinner, Lunch, Main Course
