Recipe Tarkari de Chivo (Venezuelan goat stew)

[karadekoolaid]

This recipe arrived in Venezuela from Trinidad, where there is a large (formerly) Indian population. A tarkari, in Indian cuisine, is a fairly dry dish, where the ingredients are cooked in their own juices

Ingredients: (Serves 8)
4 lbs goat meat, cut into small pieces.
Juice of one lime or lemon
1 ½ tsps black pepper
8 cloves garlic, minced
1½ tsps oregano
2 tsps curry powder or paste
1 tsp salt
1 tbsp butter
¼ cup oil
1 lb onions, chopped
1½ lbs tomatoes, diced
1 medium pepper, diced
2-3 mild chile peppers, finely chopped *
1 tsp salt
1 tsp cumin powder
1 cup red wine
Stock or water
1 lb potatoes, diced
* In Venezuela there's a "sweet"chile, which looks like an habanero, but has little or no heat.
Method:

• Mix the goat meat with the lime juice, black pepper, half the garlic, the oregano, half the curry powder/paste and the salt. Leave to marinate for an hour or so.
• Put the butter and oil into a large pan and, once hot, add the onions, the rest of the garlic, the tomatoes, the pepper, the mild chiles, the rest of the curry powder/paste, the salt and the cumin. Cook for about 15-20 minutes.
• Now add the goat meat, the wine and the stock. Bring to a boil then lower to medium and cook for about 2 hours, with a lid on, until the meat is soft and the sauce has reduced.
• Add the potatoes and cook until just tender. Adjust the seasoning if necessary.
• Serve with rice and plantains

 

[badjak]

This recipe arrived in Venezuela from Trinidad, where there is a large (formerly) Indian population. A tarkari, in Indian cuisine, is a fairly dry dish, where the ingredients are cooked in their own juices

Ingredients: (Serves 8)
4 lbs goat meat, cut into small pieces.
Juice of one lime or lemon
1 ½ tsps black pepper
8 cloves garlic, minced
1½ tsps oregano
2 tsps curry powder or paste
1 tsp salt
1 tbsp butter
¼ cup oil
1 lb onions, chopped
1½ lbs tomatoes, diced
1 medium pepper, diced
2-3 mild chile peppers, finely chopped *
1 tsp salt
1 tsp cumin powder
1 cup red wine
Stock or water
1 lb potatoes, diced
* In Venezuela there's a "sweet"chile, which looks like an habanero, but has little or no heat.
Method:

• Mix the goat meat with the lime juice, black pepper, half the garlic, the oregano, half the curry powder/paste and the salt. Leave to marinate for an hour or so.
• Put the butter and oil into a large pan and, once hot, add the onions, the rest of the garlic, the tomatoes, the pepper, the mild chiles, the rest of the curry powder/paste, the salt and the cumin. Cook for about 15-20 minutes.
• Now add the goat meat, the wine and the stock. Bring to a boil then lower to medium and cook for about 2 hours, with a lid on, until the meat is soft and the sauce has reduced.
• Add the potatoes and cook until just tender. Adjust the seasoning if necessary.
• Serve with rice and plantains

That looks good!
I'm sure this works with beef as well
(I'll be cheating and use madam jeanette chili's and call it carribean goat curry )

 

[MypinchofItaly]

This recipe arrived in Venezuela from Trinidad, where there is a large (formerly) Indian population. A tarkari, in Indian cuisine, is a fairly dry dish, where the ingredients are cooked in their own juices

Ingredients: (Serves 8)
4 lbs goat meat, cut into small pieces.
Juice of one lime or lemon
1 ½ tsps black pepper
8 cloves garlic, minced
1½ tsps oregano
2 tsps curry powder or paste
1 tsp salt
1 tbsp butter
¼ cup oil
1 lb onions, chopped
1½ lbs tomatoes, diced
1 medium pepper, diced
2-3 mild chile peppers, finely chopped *
1 tsp salt
1 tsp cumin powder
1 cup red wine
Stock or water
1 lb potatoes, diced
* In Venezuela there's a "sweet"chile, which looks like an habanero, but has little or no heat.
Method:

• Mix the goat meat with the lime juice, black pepper, half the garlic, the oregano, half the curry powder/paste and the salt. Leave to marinate for an hour or so.
• Put the butter and oil into a large pan and, once hot, add the onions, the rest of the garlic, the tomatoes, the pepper, the mild chiles, the rest of the curry powder/paste, the salt and the cumin. Cook for about 15-20 minutes.
• Now add the goat meat, the wine and the stock. Bring to a boil then lower to medium and cook for about 2 hours, with a lid on, until the meat is soft and the sauce has reduced.
• Add the potatoes and cook until just tender. Adjust the seasoning if necessary.
• Serve with rice and plantains

This dish is similar to the Sardinian one.
Except for a few ingredients or spices typical of Venezuela, sheep meat is cooked this way in Sardinia too.

 

[Barriehie]

Love it! I've managed a pound of meat so far and I've all of the ingredients except plantains, which I can get.

Gracias!

(Bookmarked)

 

[Barriehie]

Okay, it's all in the pot and scaled down to the 1 lb. of meat I've got. I used some home canned, in a jar, chili's from last year's garden and the same for the tomatoes. Homegrown garlic and homemade curry paste. Where you said tsp I used Tbsp for the curry paste...

I'll save it for tomorrow so the flavors can meld overnight and that gives me time to make some homemade naan, Greek style with yogurt badjak.

 

[karadekoolaid]

I'm pretty sure this recipe is just an idea of what people actually make. In the eastern part of Venezuela, people like their chile peppers; in the center, not so much. Since this came from India via Trinidad, the original was probably a whole lot spicier than the current version.
Leaving it overnight is a great idea. Anything with spices always seems to taste better the day after.

 

[Barriehie]

I'm pretty sure this recipe is just an idea of what people actually make. In the eastern part of Venezuela, people like their chile peppers; in the center, not so much. Since this came from India via Trinidad, the original was probably a whole lot spicier than the current version.
Leaving it overnight is a great idea. Anything with spices always seems to taste better the day after.

True that next day! I think I've got cayenne chilies in there.

 

[Barriehie]

I'm getting some plantain tomorrow and I'll do that thing where you boil it, squash it, and then fry it. Seasoned with S&P for sure!