u/thaisalvesbr

Goat Marination:

350g Boneless goat meat
1 tbsp Curry goat seasoning or mild curry powder
20g Garlic paste
10g Ginger paste
½ tsp Ginger powder
½ tsp Ground allspice
¼ tsp Cinnamon powder
½ tsp Turmeric
½ tsp Ground black pepper
½ tsp Salt

Curry:

2 tbsp Vegetable oil
½ Large red onion
1 tbsp Curry goat seasoning or mild curry powder
150ml Coconut milk
2 Spring onions
10g Fresh thyme
1 Scotch bonnet chilli
200g Baby potatoes
As needed - Water
To taste - Salt

Preparation

Marinate the Goat
• Cut the goat into bite-sized pieces.
• Add the goat to a mixing bowl along with 1 tbsp curry seasoning, garlic paste, ginger paste, ginger powder, ground allspice, cinnamon powder, turmeric, ground black pepper, and salt.
• Mix thoroughly to coat the goat evenly.
• Cover and marinate in the fridge for at least 1 hour.

Prep the Potatoes & Aromatics
• Chop the baby potatoes into small chunks.
• Dice the red onion.
• Chop the spring onions into large pieces.
• Tie the fresh thyme together with kitchen string.

Parboil the Potatoes
• Bring a pan of water to the boil and add the potatoes.
• Cook until they are roughly 80% done, then drain and set aside.

Brown & Slow Cook the Goat
• Heat the vegetable oil in a large pot over medium heat.
• Add the red onion and fry until golden.
• Add the marinated goat and fry for about 1 minute.
• Add the remaining 1 tbsp curry seasoning and cook for another minute until fragrant.
• Pour in enough water to cover the meat and bring to a simmer.
• Cover with a lid and cook over low heat for at least 2 hours, checking occasionally, until the goat begins to tenderise.

Add the Aromatics & Coconut Milk
• Stir in the coconut milk and add more salt to taste.
• Add the spring onions, tied thyme bundle, and whole Scotch bonnet chilli.
• Cover and simmer for another 30 minutes, or until the goat is soft and meltingly tender.

Finish with the Potatoes
• Carefully remove the Scotch bonnet chilli and discard the thyme bundle.
• Add the parboiled potatoes and stir through the curry.
• Add extra water if needed to reach your desired gravy consistency.
• Simmer until the potatoes are completely cooked through and have absorbed the sauce.

Serve & Bring the Heat  
• Serve with rice and peas or steamed jasmine rice.
• Feeling brave? Chop the Scotch bonnet chilli and serve alongside the curry! 
• Enjoy! 

LEMONGRASS PORK CHOPS 
• 2 Pork chops 
• 1 Stalk lemongrass 
• 2 Garlic cloves 
• 1/2 Shallot 
• 1 tbsp Brown sugar 
• 1/4 tsp White pepper 
• 1 tbsp Fish sauce 
• 1 tbsp Soy sauce 
• 1 tbsp Vegetable oil 
 
GREEN PAPAYA SALAD 
• 200g Green papaya  
• 50g Green beans 
• 8 Cherry tomatoes 
• 1 Garlic clove 
• 1 Red chilli 
• 1/2 Shallot 
• 3 tbsp Unsalted peanuts (optional) 
 
SALAD DRESSING 
• 1 Lime 
• 1 tbsp Brown sugar 
• 1 tbsp Fish sauce 
• 1 tsp Tamarind paste 
 
🍳 🔥 METHOD 
 
1. Marinate the Pork 
• Roughly chop the lemongrass, garlic, and shallot. 
• Add them to a grinder or food processor along with the brown sugar, white pepper, fish sauce, soy sauce, and vegetable oil. 
• Blend into a smooth paste. 
• Massage the paste thoroughly into the pork chops and marinate for at least 1 hour in the fridge. 
 
2. Prep the Salad Vegetables 
• Halve the green beans and blanch them for 1 minute. 
• Drain immediately and allow to cool. 
• Halve the cherry tomatoes. 
• Finely chop the garlic, red chilli, and shallot. 
• Peel and spiralise the green papaya, or julienne by hand, into fine strands, then cut into shorter, manageable lengths. 
 
3. Make the Dressing & Toast the Peanuts (if using) 
• In a small bowl, whisk together the juice of a lime, brown sugar, fish sauce, and tamarind paste until the sugar is fully dissolved. 
• In a dry pan over medium heat, toast the peanuts until golden. 
• Transfer to a pestle and mortar and lightly crush into smaller pieces. 
 
4. Assemble the Papaya Salad 
• In a large mortar or bowl, combine the papaya, green beans, cherry tomatoes, shallot, garlic, red chilli, dressing. 
• Pound gently with a pestle, until the ingredients soften slightly and the flavours mingle. 
• Garnish with the toasted peanuts. 
• Set aside. 
 
5. Griddle the Pork Chops 
• Heat an oiled griddle pan over medium-high heat. 
• Wipe away most of the excess marinade from the pork chops so it doesn't burn. 
• Griddle the pork chops, turning regularly to ensure even cooking, until cooked through and nicely charred on both sides. 
• Remove from the heat and rest for at least 3 minutes before slicing. 
 
6. Plate & Serve 
• Serve the lemongrass pork chops alongside a generous portion of the fresh papaya salad and sticky rice. 
• Enjoy! 

Trying out a recipe channel focused on food from places we travelled - we also have a travel walking tour channel…

Would appreciate some feedback!

🥗 INGREDIENTS

• 300g firm tofu
• 125g pork mince
• 1.5 tbsp Sichuan peppercorns
• 4 large dried chillies
• 2 tbsp doubanjiang (chilli bean paste)
• 2 tsp fermented black beans in chilli oil
• 2 large garlic cloves
• Fresh ginger (thumb-sized piece)
• 2 spring onions
• 1 tsp chilli oil
• 1 tsp chicken powder
• 1 tsp sugar
• 1 tbsp salt
• 1 tsp cornflour + cold water to make the slurry
• 500ml water
• Oil for cooking

One of the Brazilian versions of a curry - As close to the flavour as I can get being away from Brazil for the ingredients - plus some personal touches!