South African-Inspired Goat Curry With Apricots and Buttermilk 6.000

Deb Lindsey for The Washington Post; dinnerware from Crate and Barrel

Apr 6, 2011

Sometimes called "Malay curry," this sweet, sour and spicy stew is good served over basmati, jasmine or even medium-grain brown rice. Because of various environmental factors such as feed, stress on the animals and their age, some goat stew meat will become tender more quickly than others. For more even cooking, ask the butcher whether the stew meat you are buying all came from the same animal.

Washington area halal markets tend to receive deliveries of fresh goat at the beginning and end of the week. We found lovely fresh goat at the Madina Super Halal Market in Gaithersburg (301-977-5700).


Servings: 6
Ingredients
  • 2 tablespoons peanut oil
  • 2 medium yellow onions, chopped
  • 3 tablespoons minced crystallized ginger
  • 2 medium cloves garlic, minced
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 bay leaves
  • 3 pounds boneless goat stew meat, cut into 1-inch pieces (see headnote)
  • 3 tablespoons all-fruit apricot spread
  • 1 tablespoon white wine vinegar
  • 1 cup low-sodium or no-salt-added chicken broth
  • 1 medium red bell pepper, stemmed, seeded and chopped
  • 2/3 cup dried unsulphured unsweetened apricots
  • 1/3 cup buttermilk

Directions

Heat a large pot over medium heat. Swirl in the oil, then add the onion, ginger and garlic. Cook for about 5 minutes, stirring often, until the onion softens.

Add the turmeric, cumin, coriander, chili powder, cinnamon, salt, cayenne pepper and bay leaves. Cook for 1 minute, stirring. Add the stew meat; increase the heat to medium-high. Cook for about 10 minutes, stirring occasionally, until all the meat loses its raw look.

Stir in the apricot spread and vinegar; cook for about 1 minute so the mixture is bubbling. Pour in the broth, then add the red bell pepper and dried apricots. When the mixture begins to bubble again, use a wooden spoon to dislodge any browned bits. Cover, reduce the heat to low and cook for 1 1/2 to 2 hours or until the meat is fork-tender.

Stir in the buttermilk, then immediately remove the pot from the heat. Cover, and let it sit for 10 minutes so the flavors blend.

Discard the bay leaves before serving.

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Recipe Source

From cookbook authors Bruce Weinstein and Mark Scarbrough.

Tested by Mickey Douglas.

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