GOAT CURRY with Cumin Flat Bread and Spicy Pickled Apricots
Adapted from West Coast Prime Meats Cooks © 2015
- One goat hindquarter (approximately 4-5 pounds)
- One large yellow onion, peeled, cored and cut in 1/2-inch dice
- Quarter-cup minced garlic (about 8 to 10 cloves, peeled)
- Quarter-cup minced fresh ginger (about one large piece, peeled)
- Quarter-cup curry powder
- Four to five sprigs fresh thyme
- One tablespoon salt
- One tablespoon black peppercorns
- Water to cover
- Ask your butcher to cut the goat hindquarter into about three pieces so they will fit in a large sauce pot.
- Place all ingredients in the sauce pot; heat over medium-high flame until the liquid boils. Turn down to a simmer and cook the goat for about four hours or until the meat falls off the bone.
- Remove from heat and let cool.
- Once cooled, strain the liquid into another pot and set aside.
- Place the strained meat into a pan and pick through the meat to remove all the bones and connective tissue.
- Put the cleaned meat in a pot with the reserved liquid. Heat over medium flame, reducing the liquid until it just reaches the top of the goat. Check seasonings if the salt and pepper need to be adjusted. Serve immediately or cool down and refrigerate for later.
Spicy Pickled Apricots
- Half-cup dried apricots
- One large shallot, peeled and sliced in 1/4-inch slices
- One clove garlic, peeled and roughly chopped
- Half-teaspoon black peppercorns
- Quarter-to-half-teaspoon chile flakes, depending on your spice tolerance
- Half-teaspoon coriander seed
- Half-cup cider vinegar
- Half-cup water
- Quarter-teaspoon salt
- Place apricots in a lidded food-safe container large enough to hold the apricots and the pickling liquid, with a few inches to spare.
- Heat the remaining ingredients in a sauce pot over medium-high heat. Bring to a boil, then remove from the heat and pour, while still hot, over the apricots.
- Cover and refrigerate for about three days. These will keep for several months, so you may want to make several batches at once. They will also make a great sweet-spicy pair for pork roasts and stews.
Cumin Flat Bread
Makes Approximately 20 Flat Breads
- Two cups all-purpose flour plus quarter-cup extra for shaping dough
- One teaspoon baking soda
- One tablespoon cumin seed, toasted
- Two teaspoons salt
- One cup water (approximate)
- Four cups vegetable frying oil
- Whisk two cups of the flour, the baking soda, cumin seed and salt together in a mixing bowl.
- Add water gradually and stir, using enough water to make a soft dough.
- Knead the dough on a lightly floured surface for about one minute. Use just enough flour to keep the dough from sticking.
- Cover the dough with plastic wrap or a kitchen towel and let rest for 30 minutes.
- When the dough has rested, heat the frying oil in a medium sauce pot over medium heat to 350 degrees Fahrenheit.
- Pull off a one-inch round ball of dough and flatten into a disk shape, about 1/4-inch thick. Use a little more flour to keep the dough from sticking. Repeat with the remaining dough.
- Place disks, a few at a time so as not to crowd them, in the fry oil and let cook about one minute, flip and cook one more minute on the other side. Remove and serve warm.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Cindy’s Restaurant in the Los Angeles neighborhood of Eagle Rock has been a convenient family dining destination since it opened in 1948...