Goat Curry Brioche

Goat Curry Brioche

INGREDIENTS

• 800g Goat Meat (Preferably a shoulder cut), off the bone
• 2 tablespoons oil
• 2 onions roughly chopped
• 2 tablespoons garlic, chopped
• 2 teaspoons cumin powder
• 2 teaspoons nutmeg
• 2 teaspoons smoked paprika
• 2 teaspoons all spice
• 1 teaspoon chilli flakes
• 1 teaspoon cayenne pepper
• 1 tablespoon curry powder
• 1 tinned tomatoes
• 2 tablespoon tomato paste
• 2 tablespoons brown sugar
• salt & pepper, to taste
• 1/2 lemon, juiced
• 1/4 cup Worcestershire sauce
• 500ml beef stock
• 100ml cream
• 10g Fresh parsley & coriander chopped
• 6 Brioche Hot Dog Buns
• 100g Butter, softened

For the red onion pickle:

• 1 red onion, thinly sliced
• 180ml rice wine vinegar
• 100ml water
• 2 tablespoons sugar
• Salt, to season

To garnish:

• Red onion pickle
• Micro herbs

 

METHOD

1. Preheat a deep pot on the stove and place oil into the pot to heat up. Brown your goat meat for about 3 min on each side. Remove and set aside. Into the same pot, place the onions, and allow to cook fora minute or 2. Add in the garlic and all the spices and allow to cook until fragrant. To this add the tomato paste, and cook for a further minute. Once the tomato paste has cooked, add in the sugar, lemon juice, Worcestershire sauce and stir through. Return the meat to the pot and coat the meat in the sauce. Add in the beef stock, close the lid and cook on stove top for 2-3 hours until the meat has softened. Alternatively, place the mixture into a pressure cook and cook until tender. Once the meat is soft, reduce the sauce till thickened, season, stir through the cream and fresh herbs.
2. To make the pickle, place all the ingredients, except the onion into a saucepan until it reaches a simmer, remove from the heat place into a bowl with the onion, ensuring the onion is completely covered by the pickling liquid. Allow to pickle for 30 minutes before using.
3. To prepare the bun, cut a small slice off each side of the hot dog bun to create a rectangular shape, butter the exposed sides and toast in a pan until golden. Once toasted cut a slit in the top, keeping the shape intact.
4. To assemble, place some creamy Goat Curry into the bun, top with pickle and micro herbs and enjoy.

 

RECIPE NOTES

Goat:

• Take it slow when cooking with goat, slow cooking results in a more tender meat
• You can adapt this recipe to your preference, if you prefer more spice, the up the cayenne and paprika for that extra kick.

 

Red Onion Pickle:

• This pickle can be kept in an airtight container in the fridge for up to 2 weeks.
• For a quick and easy way, put the vinegar into the microwave until hot and then coat the onion.
• You can make your own variation by adding black peppercorns, garlic or even fresh herbs.