nut-goat-tarkari

The goat tarkari is a dish native to Trinidad, influenced by the coming of the Indians and Indonesians to this island. By its closeness to the Venezuelan shores, this dish was gaining territory in Venezuela and prepared in different ways but preserving the seasoning of the Hindus, such as curry (main condiment). Today it represents a typical dish of the west of the country.

Ingredients

goat 4 kg Goat
tomato 1 ½ kg of ripe Tomatoes
potato 1 kg of Potatoes
garlic 1 Garlic head
sweet-pepper 6 Sweet Peppers
curry-en 1 tablespoon Curry
cumin 1 tablespoon Cumin
butter 1 tablespoon Butter
vegetable-oil ½ cup Vegetable Oil
red-wine 1 cup Red Wine
black-pepper Pepper
salt Salt

Utensils

Knife
Cutting board
Big cauldron
Wooden spoon

Preparation

  1. Cut the goat in small pieces, wash and drain.

  2. Season the goat with half the curry, cumin, salt and pepper to taste. Let rest from one day to another.

  3. After time passes, cut the onion in brunoise and chop the garlic.

  4. In a big cauldron melt the butter and heat the oil.

  5. Add the onion and the garlic into the oil and fry to wither.

  6. Cut the tomatoes in brunoise and put in the sauté with the sweet peppers chopped finely and the rest of the curry.

  7. Continue cooking to slow heat until a thick sauce.

  8. Add the meat and the wine. Cooked covered to low heat, stirring constantly with a wooden pallet until the meat is very soft and the sauce is thick (Approximately 2 hours).

  9. Peel the potatoes and cut into medium cubes and add the meat, 20 minutes before the total cook.

  10. Withdraw from fire and serve with garnish such as white rice and plantain.