RECIPE: CURRIED GOAT WITH PUMPKIN

This was so good we stuffed ourselves. In Peru goat is a popular meat and is usually cooked in a stew. In some supermarkets, here, you can find unbelievably fresh goat meat. The goat we used for this was sweet and tender. It won't look like a pretty picture in a cookbook when you are finished, but that is because the veggies are meant to be well cooked to add flavor to the juice.

For many years I used only the Madras curry powder that came in that lovely decorated tin. I asked my sister to send me some to Peru, but she could not find it. Instead she sent "SWAD" Madras curry from Rajafoods. I am converted! It has just the right amount of spice to make it tasty without too much fire.

I used my own homegrown "zapallo loche" in this recipe. If you can get it, cook some with the skin on to increase the flavor of the juice. Zapallo loche is similar to loche but much less expensive (see my photo of loche in this blog). Otherwise, buttercup squash would be the best replacement.

CURRIED GOAT WITH PUMPKIN/SQUASH (this recipe is done with colors which may not reproduce in black print)

Ingredients:
2 1/2 to 3 pounds (1 kilo plus) young goat (ribs are really tender) cut into serving pieces
2-4 tablespoons of virgin olive oil (total for all the sauteing)
4 cloves of garlic chopped roughly
1 slice of fresh ginger minced (about 3/4" thick)
2-3 medium tomatoes (ripe!) cut into medium to small pieces (skin if desired)
2 or more tablespoons of butter
1 medium white onion cut into small crescents
2-4 tablespoons of curry powder (more depending on strength and preference)
2-3 small to medium white potatoes in good sized chunks
1-2 medium orange camotes in chunks (optional)
1 green, semi-hard skinned squash/pumpkin in chunks
1/2 red bell pepper in chunks
1 amarillo pepper with seeds removed & in chunks (if available, this is a long, yellow, slightly spicy pepper)
2 cups of chicken broth (preferably homemade)
Water* to bring the liquid line to about 1/2" to 1" below the meat and veggies
Salt and pepper to taste

*Water -- if you have extra chicken broth, add that instead. It will make the stew much richer.

1. Sear the goat well in heated olive oil in a heavy iron pot (lg enough to hold all of the above) over fairly high flame. Remove to a bowl. (If there is burnt oil, clean the pot with a paper towel.)
   
2. Lower the flame a bit and saute the garlic and ginger in olive oil (add more if needed) for 1 minute.
3. Melt the butter in the pot & add the onion. Saute until golden.
4. Add the tomatoes and cook (stirring a bit) until they soften somewhat.
5. Add the curry powder and stir for 1-2 minutes until incorporated.
6. Throw in the rest of the vegetables and stir for a minute or so until they are coated nicely with the curry mix.
7. Add the chicken broth and return the goat (with juices that have accumulated).
8. Add water to about 1/2" to 1" below all. Too much water will weaken the flavor; too little will make the juice too thick.
9. Bring to a boil and then lower the flame and simmer for 45 to 50 minutes.
10. Test the meat with a fork. If not tender, cook until it is (adding more water if necessary). If tender, and all veggies done; turn off, serve with rice, and enjoy!