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)