Ingredients with Measurements:
- 1 lb St Tola Hard Goat Cheese, cubed
- 2 lbs goat meat, cubed
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1 tsp black pepper
- 2 cups coconut milk
- 1 cup water
- 1 tbsp cornstarch
- 2 tbsp cilantro, chopped
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a pan, heat the oil over medium heat. Add the onions, garlic, and ginger and sauté until they are soft and fragrant.
2. Add the goat meat to the pan and brown on all sides.
3. Transfer the meat and onion mixture to the slow cooker.
4. In a small bowl, mix together the curry powder, turmeric, cumin, coriander, salt, and black pepper. Sprinkle the spice mixture over the meat and onions in the slow cooker.
5. Pour the coconut milk and water over the meat and onions in the slow cooker.
6. Cover the slow cooker and cook on low for 6-8 hours, or until the meat is tender.
7. In a small bowl, mix together the cornstarch and 2 tbsp of water. Stir the cornstarch mixture into the slow cooker and cook for an additional 10-15 minutes, or until the sauce has thickened.
8. Add the cubed St Tola Hard Goat Cheese to the slow cooker and stir gently until the cheese has melted and is evenly distributed.
9. Serve the curry hot, garnished with chopped cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours
Temperature:
Low heat setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 32g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- St Tola Hard Goat Cheese can be substituted with any hard goat cheese.
- Goat meat can be substituted with lamb or beef.
- Coconut milk can be substituted with heavy cream or half-and-half.
Variations:
- Add diced potatoes or carrots to the slow cooker for a heartier meal.
- Substitute the goat meat with chicken for a milder flavor.
- Add diced tomatoes or tomato paste for a richer sauce.
Tips and tricks:
- Browning the meat before adding it to the slow cooker will add more flavor to the curry.
- Use a slotted spoon to remove the meat and cheese from the slow cooker to prevent the sauce from becoming too thick.
- Serve the curry with rice or naan bread.
Storage instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on a platter, garnished with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve the curry with rice or naan bread.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Garlic naan bread
Troubleshooting advice:
- If the sauce is too thin, mix together more cornstarch and water and add it to the slow cooker.
- If the sauce is too thick, add more water or coconut milk to the slow cooker.
Food safety advice:
- Make sure the meat is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean. It is typically made with a blend of spices and can be made with a variety of meats or vegetables.
Flavor profiles:
This curry has a rich and spicy flavor, with notes of coconut and goat cheese.
Serving suggestions:
Serve the curry hot with rice or naan bread.
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Region: Indian