You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Robert Stehling, Chef/Owner, Hominy Grill, Charleston, S.C.
The National Culinary Review, February 2014
3 lbs. diced goat stew meat
4 cups stock
1½ cups yellow onion
1 T. garlic
1½ cups green bell pepper
¾ cup diced eggplant
1 bay leaf
½ t. dried thyme
¾ cup peeled, diced plum tomatoes
2 T. curry powder
1/8 t. red pepper flakes
2½ t. salt
1. In heavy-bottomed 6-quart saucepan, brown meat in 3-4 batches, deglazing with stock, as necessary. Set aside.
2. Saute onion in same pan 5-7 minutes, until a little more than golden-brown. Stir in garlic and bell pepper; continue cooking until tender, about 5 minutes. Add eggplant, bay leaf and thyme; saute until tender, 3-4 minutes. Stir in tomatoes and reserved goat meat. Add curry powder, red pepper flakes, salt and remaining stock; bring to a simmer, cook slowly about 1 hour. Meat should be tender, but not falling apart. If not, cook a further 15-30 minutes until done.
ACF reserves the right to remove inappropriate comments.