nut-margarita-goat-tarkari

The original recipe of goat tarkari comes from Trinidad and Tobago and won strong acceptance and roots in Venezuela for its delicious taste. It is very common and was born in the central west Venezuela, although its preparation varies depending on the area where you prepare it or of the season of each household. It is a stew of goat meat framed by the exquisite taste of curry, which gives the perfect touch to this dish that will take you to paradise.

Ingredients

goat ½ Goat 2 to about 3 kilos, cut into pieces
oregano-en 2 teaspoons dried Oregano
thyme 6 sprigs of Thyme
curry-en 3 tablespoons Curry
vegetable-oil ½ cup Annatto Oil
onion ½ kg Onion cut into brunoise
garlic 10 cloves of Garlic mignonette
chives 200 gr Chives cut into julienne
leek 150 gr Leek (white part) cut into julienne
sweet-pepper 100 gr finely chopped Sweet Pepper
tomato 1 can of peeled Tomatoes
bell-pepper 200 gr Bell Pepper cut into brunoise
eggplant 3 Eggplant, peeled and cut into cubes
cilantro-en 10 sheets of Cilantro or Culantro finely cut
red-wine ½ bottle of Red Wine
sweet-wine ½ bottle of Sweet Wine
black-pepper Ground Black Pepper
salt Salt

Utensils

Knife
Cutting board
Pot or cauldron
Blender

Preparation

  1. Cut the goat in regular size pieces, not so small.

  2. Rub the pieces of goat with lemon and wash well. Marinate them with 8 tablespoons vegetable oil, 1 tablespoon curry, 10 cloves of garlic, oregano and thyme, salt and pepper. Reserve it in covered pot or cauldron.

  3. Add the pieces of marinated goat, all the vegetables except the cilantro and eggplants.

  4. Place half of wine, mix well and bring to medium heat for 20 minutes or until the vegetables and the goat emit their liquids.

  5. Place the tomatoes in a blender and process.

  6. Pour the liquefied tomato over the goat and cook until boil.

  7. When boiling is produced, bring to lowest temperature cook until the meat is tender but still firm.

  8. Add the eggplants, rectify salt and pepper and cook.

  9. Finely chop the cilantro leaves and add to the stew, let stand covered for 20 minutes.

  10. After that time, remove the pieces of goat and let stand for 15 minutes.

  11. Reserve the juice left in the bottom of the pot.

  12. Serve hot with garnish (can be rice or pureé potatoes).