Pairs well with Tarcarí de Chivo
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Tarcarí de Chivo
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A traditional Venezuelan goat stew flavored with homemade curry powder.
02:00:00 total
Serves 8
medium
Meat Main Course
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Ingredients
- goat - 2 to 3 kilograms (cut into cubes, can substitute with lamb)
- oil - 1/2 cup (for marinade)
- thyme - 3 tablespoons (natural or dry, for marinade)
- rosemary - 3 tablespoons (natural or dry, for marinade)
- black pepper - 1 tablespoon (ground, for marinade)
- garlic - 10 cloves (crushed into a puree)
- oregano - 2 tablespoons (dry)
- homemade curry powder - 3 tablespoons
- salt - to taste (to taste)
- annatto oil - 1/2 cup
- aged rum - 1/2 cup
- white onion - 300 grams (cut into brunoise)
- canned peeled tomatoes - 1 small can (processed)
- scallions - 200 grams (cut into brunoise)
- leek - 200 grams (cut into brunoise)
- cilantro - 1/4 cup (finely chopped)
- brown sugar or panela - 125 grams (grated)
- Chilean crystal pepper or sweet pepper - 50 grams
- paprika - 200 grams (cut into brunoise)
- eggplant - 3 (peeled, cut into cubes, in salted water)
- red wine - 500 milliliters (optional)
Instructions
- Prepare Marinade: Mix goat meat with oil, thyme, rosemary, black pepper, garlic, oregano, curry powder, and salt. Marinate for at least an hour.
- Brown Meat: In a pot with annatto oil, brown a layer of the marinated goat to create a fond.
- Deglaze: Deglaze the pot with aged rum, scraping up the fond.
- Add Remaining Ingredients: Add onions, tomatoes, scallions, leek, cilantro, brown sugar, pepper, paprika, and eggplant. Stir well.
- Cook: Cover and cook on low heat until the goat is tender, about 1 to 2 hours. The eggplant will dissolve into a puree, thickening the sauce.
- Serve: Serve the Tarcarí de Chivo with white rice and garnish with fresh cilantro.
