A few weekends ago we backpacked at the Nordhouse Dunes Wilderness Area in Northern Michigan with our friends Avik and Bridget. Besides the amazing weather, exercise and relaxation, we ate Andy’s coconut milk goat curry with couscous, a dish that would have been amazing at home but was even better on the beach. Recipe follows….
Andy’s Coconut Milk Goat Curry Stew
One of the recipes we encountered this summer after traveling in the Yukon was for a Dal Sheep curry stew.
We saw goat from S&S Lamb at the farmers market and this made a nice substitute for the basis of the recipe.
Meat and Marinade
1 pound chopped goat meat
1 cup dry white wine
1/4 cup olive oil
1 tsp each whole cumin, coriander, peppercorns, ajwain, cloves
1/2 cinnamon stick
1 tsp tumeric
3 dried hot chilies
1 tsp salt
Stew
3 shallots, diced
5 small carrots, chopped
5 small potatoes, chopped
1 jalapeno, diced
1 TBS olive oil
8 oz coconut milk (unsweetened)
1. Dry roast the whole spices then grind with the chilies and cinnamon stick in a coffee grinder. Add tumeric and salt then combine with the white wine and olive oil. Toss with the meat and let set 2-8 hours in the refridgerator.
2. Saute the shallot 2-3 min then add the carrots, potatoes, and jalapenos. Cook until soft. Add the meat and marinade and saute the meant until browned. Add the coconut milk and simmer for 15 min (if camping) or up to 2 hours on low at home.
Serve over couscous.