Ingredients

for the paste:

• 2 shallots
• 4 cloves garlic
• 1 coriander root
• 12 long dried chiles
• 1 cinnamon stick
• 1 tbsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 pinch sea salt
• 2 cloves
• seeds of 1 cardamom pod
• 1/4 tsp. black peppercorns
• 2 sticks lemongrass, bashed and finely chopped
• 1/4 nutmeg, grated
• 1 heaped tbsp. kapi (shrimp paste)

for the curry:

• 2 tbsp. ghee
• 400g goat meat, cubed
• 2 tbsp. vegetable oil
• 2 shallots, peeled and halved
• 4 new potatoes, halved
• 2 tbsp. coconut cream
• 400ml coconut milk
• handful raisins (optional)
• 200ml water
• 2 tbsp. tamarind paste
• 6 cardamom pods, broken open
• 1 tbsp. sugar
• 1-2 tbsp. fish sauce
• 1-2 tbsp. roasted peanuts

Preparation

To make the paste, preheat the oven to 180C fan/gas mark 6.

Wrap the shallots, garlic and coriander root tightly in tin foil and bake in the oven for about 20 minutes, or until soft.

Meanwhile, in a dry frying pan, toast the dried chillies until they are crispy, shaking them in the pan to ensure they don’t burn. Set aside to cool, then snip them up into small pieces with scissors, discarding the stalks and the seeds. Soak the pieces in warm water for at least 20 minutes. Dry them thoroughly with paper towels.

Toast the cinnamon stick, cumin seeds and coriander seeds in the dry pan until they’re fragrant. Then grind the paste, starting with the dried chillies and the salt, followed by the toasted spices, the remaining dry spices, and the lemongrass. Peel the shallots and garlic, cut the coriander root into small pieces, and pound them into the paste, followed by the grated nutmeg and the kapi.

Keep grinding until the paste is as smooth as possible, and everything is thoroughly incorporated.

To make the curry, melt the ghee in a large frying pan, and gently brown the meat. You will need to do this in batches.

Heat the vegetable oil in a large wok or saucepan, then add the paste, and fry until it’s very fragrant. Add the meat, shallots, potatoes and the coconut cream, and stir them thoroughly into the paste. Then add the coconut milk, raisins (if using) and water, bring up to the boil, and simmer for 30 minutes.

Now add the tamarind paste, cardamom, palm sugar and nam pla and gently simmer, partially covered, for another 30-40 minutes, until the meat is tender. About 10 minutes before you finish cooking, add the peanuts.

Finally, taste the curry and adjust the seasoning. You’re looking for a sour start to its taste, which then develops in the mouth to become sweet and savoury.

Kay Plunkett-Hogge / BBC

Ingredients

• 4 guajillo chiles
• 2 teaspoons cumin seeds
• 1 teaspoon ground cloves
• 10 allspice berries
• 1/3 cup Mexican oregano
• 12 sprigs fresh thyme
• 6 garlic cloves
• 1 onion, roughly chopped
• 1/3 cup cider vinegar
• 1 (12-pound) goat, quartered or 1 (6 to 8-pound) lamb shoulder
• Salt and pepper
• 1 (2-pound) package dried avocado leaves (we substituted banana leaves)

Preparation

Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth Push mixture through a sieve, season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours.

Food Network

Ingredients

Filling

• 1 lb. ground goat
• 2 tbsp. vegetable oil
• 1 lg. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp. ground cumin
• 1 tbsp. chili powder
• 1/4 tsp. Mexican oregano
• 1/8 tsp. cinnamon
• 1/4 tsp. cayenne pepper
• 2 c. chopped tomatoes (2-3 fresh, 14.5 oz can)
• 1/4-1/2 tsp. salt
• 1/4-1/2 tsp. pepper

Crust

• 1 c. coarse blue cornmeal
• 1-2 tbsp. flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 1 egg
• 1/2-3/4 c. plain yogurt
• 1 tbsp. vegetable oil

Topping

• 1 c. plain yogurt
• 1/4 tsp. salt
• 1/8 tsp. smoked chili powder
• 1/4 tsp. Mexican oregano

Preparation

Preheat oven to 450. Heat the oil in a skillet over medium-high heat. Add the meat and cook until it starts browning. Add the onion and garlic and spices and continue cooking until the meat is thoroughly browned. Add the tomatoes, reduce the heat to medium and simmer for 10 minutes. Taste and add more spices if necessary. Add salt and pepper to taste. The mixture should be moist; neither dry nor soupy.

While the filling simmers, prepare the crust. Combine cornmeal, 1 tbsp. flour, salt, baking powder, yogurt, and vegetable oil. Pour the wet ingredients into the dry and stir until just combined. It should be a very thick consistency batter, just pourable. The extra 1/4 c. of yogurt or 1 tbsp. flour can be added to adjust either way.

Pour the meat into an 8x8" baking dish. Pour the crust on top of it. Bake at 450 until the top is crusted over and a bit browned, about 20-25 minutes. Serve with topping.

Penzey’s Spices