kid (goat) stew
Yesterday was not my day in the kitchen. Not at all. To make matters worse, I was cooking with a friend & she was perfectly on form. I know I should be happy that she's getting it all right, but at the end of the day I'm competitive. In the presence of my failure, her success stings all the more. She made this fabulous kid stew, and by kid, I mean goat. Not actual kids, that would be wrong.
We were sitting there trying to assemble the dish & eating as we were arranging. I could barely take a picture of it all before we managed to inhale every bite. Sitting there salivating over the tender meat. It was ridiculous. As I was savouring every enormous mouthful (whilst at the same time trying to eat quickly so as to have a few more before she downed it all, I was secretly swearing at her under my breath. It's not fair.
I attempted to make myself feel better of course by telling myself that baking is chemistry whereas cooking you can just throw things in the pot & correct as you go along, but even that didn't help.
I won't tell you about my short comings, I'll leave those for when I write about the finished recipe. Today is my mate's day to shine, so I shall only be sharing her success. That word still sounds so bitter coming from my lips. It would be incredibly selfish of me though not to let you all in on this recipe though just because I'm currently cursing the chemistry set that is my kitchen. Stupid eggs. Stupid butter. Stupid baking. But "YAY" my fiend. I mean my friend.
Ingredients: - 2Kg goat meat - 6 cups white onions, diced - 5 tbs olive oil - 3 garlic cloves, crushed - 4 tbs fresh ginger, chopped - 15 cardamom pods, lightly toasted, broken open & seeds removed - 9 clove sticks - 2 cinnamon sticks - 3 bay leaves - 4.5 tsp ground coriander - 3 tsp cumin - 1.5 tsp turmeric - 2 tsp cayenne - 1 cup red wine - 3 cups tomatoes, diced - 2 tbs tomato paste - handful of parsley - 1 sprig fresh rosemary - 1.5 cups yogurt
Directions, browning the meat: 1. pat the meat dry. 2. in the largest heavy bottomed skillet you own, add 5 tbs peanut oil (or other frying oil) on high heat until it starts smoking. 3. carefully add enough meat to cover the surface without any overlap. 4. turn each piece methodically until they are evenly browned, approx.. three to four minutes per side. Continue on this way until all the pieces of meat are done. 5. transfer the pieces to another dish & discard the oil.
Directions, stew: 1. mix all the dried spices in a bowl. 2. saute the onions on medium-low heat for approx.. ten minutes until translucent, stirring occasionally. 3. turn the heat to medium-high & add the ginger, garlic, spices (reserving 1 tsp to use later) continue to saute for one minute. 4. add the meat & stir for another minute. 5. add the wine & allow it to reduce down to half. 6. add the tomatoes, the tomato paste, parsley, rosemary & yogurt. 7. as soon as the mixture starts to boil, reduce the heat down so it turns to a gentle simmer. 8. cook for at least 3 hours.
Directions, sauce: 1. carefully remove the pieces of meat from the stew and set in a dish. 2. strain the liquid into a sauce pan. 3. depending upon the desired thickness you'd like the sauce, simmer on medium heat until the desired consistency, adding the spices 5 minutes before the end. 4. when ready to serve, place the mean in a bowl & pour the sauce over it.
By the way...
If you're interested in the type of stuff I keep stocked in my kitchen or the equipment that I use regularly... here's a pretty comprehensive list.
Tools/ Equipment/ Machinery/ Ingredients:
Electric Scale - Etekcity - http://amzn.to/2xkKpQk
Hand Mixer - Kenwood - http://amzn.to/2xkjowh
Stand Mixer - Kenwood - http://amzn.to/2yqXPiH
Candy Thermometer - Etekcity - http://amzn.to/2xklw7k
Food Processor - Cuisinart - http://amzn.to/2xkkZqK
Blender - Kenwood - http://amzn.to/2xXQgwU
Silicone Spatula - Zyliss - http://amzn.to/2y3Srkw
Chef's Knife 8" - Miyabi - http://amzn.to/2fUtyRK
Pots & Pans:
Cast Iron Grill Skillet 10.5" - Lodge - http://amzn.to/2z2GPwi
Cake tins & Pie Plates:
Bunt Pan - Nordic Ware - http://amzn.to/2xjGB1N
Square Cake Tin - Patisse - http://amzn.to/2xkn5Ce
Springform cake tin 22cm (9”) - Farberware - http://amzn.to/2xkdQ4T
Ceramic Pie Plate- Emile Henry - http://amzn.to/2gex5qR
Cupcake Tin - Wilton - http://amzn.to/2xkp4GG
Tart Tin Loose Bottom 9.5” - Patisse - http://amzn.to/2xje3u2
Non-Slip Pipping Bags - Pastry Gear - http://amzn.to/2fLxAZ0
Pipping Tips - Wilton - http://amzn.to/2yJVPy1
Food Gels - Wilton - http://amzn.to/2kpOCky
Fondant Smoother - Wilton - http://amzn.to/2xkyZRl
Fondant Rolling Mat - The Mat - http://amzn.to/2y2bg76
Active Dry Yeast - Bob's Red Mill - http://amzn.to/2gcC2R4
Almond Flour - Bob's Red Mill - http://amzn.to/2xkP3xI
Arrow root - Bob’s Red Mill - http://amzn.to/2ycT0WF
Baking Powder - Bob's Red Mill - http://amzn.to/2xkJz5U
Bicarbonate of Soda - Bob's Red Mill - http://amzn.to/2yL7Lj4
Brown Rice Flour - Bob's Red Mill - http://amzn.to/2z1MUt1
Buckwheat Flour - Anthony’s Organic - http://amzn.to/2xjRS6T
Millet flour - Bob’s Red Mill - http://amzn.to/2iBZqYw
Oat Flour - Bob's Red Mill - http://amzn.to/2fNUuyZ
Potato Starch - Bob's Red Mill - http://amzn.to/2yKpYgH
Quinoa Flour - Amisa Organic - https://amzn.to/2oyWVg9 Sorghum Flour - Bob's Red Mill - http://amzn.to/2yClSf5 Sweet Soy Sauce - Kikkoman - https://amzn.to/33gZrXC Sweet White Rice Flour - Bob's Red Mill - http://amzn.to/2y2xmXK
Tapioca Starch - Bob's Red Mill - http://amzn.to/2xjv879
Teriyaki Sauce GF - Kikkoman - https://amzn.to/2M3XuZ1
Vanilla Extract Organic - Simply Organic - http://amzn.to/2xXdt2e
Vanilla Beans - Vanilla Products - http://amzn.to/2yLMqWQ
White Flour GF - Dove's Farm - http://amzn.to/2z1b5I1
Xanthan Gum - Bob's Red Mill - http://amzn.to/2zoYxuC
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