Braised Goat with Taro Root and Callaloo
Ingredients: goat leg, baking soda, broadleaf thyme, chadon beni / culantro, garlic · 150 min cook time · 650kcal · $44.65
Ingredients
1kg goat leg, 1tsp baking soda, 5ea broadleaf thyme, 10ea chadon beni / culantro, 1통 garlic, 2ea sour orange, 1tbsp coarse sea salt, 1tbsp peppercorn blend, 1ea taro root, 1ea onion, 1ea callaloo, 5ea okra, 3대 green onions, 100g coconut cream, 2tbsp ghee, 1tbsp curry powder, 1조각 ginger, 2ea star anise, 3ea clove, 1조각 cinnamon, 2tbsp brown sugar, 2ea bay leaves, 1cup dried chickpeas, 3cup bone broth
Instructions
1. Trim excess fat from the goat leg and cut into approximately 1 1/2-inch chunks.
2. Soak the goat pieces in a baking soda and water solution to tenderize.
3. Make the soffrito marinade by blending broadleaf thyme, culantro, garlic, and sour orange juice in a food processor.
4. Season the goat with coarse sea salt, peppercorn blend, and the soffrito marinade. Marinate for at least 1 hour to overnight.
5. Prep vegetables: peel and cut taro root, chop onions, slice okra, roll and chop callaloo leaves, slice green onions, and cut coconut cream.
6. Melt ghee in a heavy pot and sear the marinated goat pieces until well browned on all sides.
7. Remove the seared goat. In the same pot, add curry powder, chopped onions, garlic, ginger, star anise, cloves, cinnamon, brown sugar, bay leaves, salt, pepper, and remaining aromatics to build the base.
8. Return the goat to the pot, add dried chickpeas, bone broth, and the remaining marinade. Cover and simmer for about 90 minutes.
9. Add coconut cream, chopped callaloo, and taro root to the pot. Continue simmering until the taro and meat are tender.
10. Separately toast sliced okra in a skillet with ghee and salt until tender and slightly softened.
11. Plate the braised goat stew, garnish with the toasted okra and fresh chopped green onions, and serve.
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