Goat curry with bamboo shoots and linguine

Ingredients for 2 servings:

• 700 g goat meat with bones, frozen
• 2 tbsp sauce (bulgogi sauce)
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, light
• 10 g papaya pulp, pureed, frozen
• 1 tsp, heaped baking powder
• 2 m.-large tomato(s), oblong
• 40 g onion(s), red, small
• 10 g garlic clove(s)
• 15 g ginger
• 2 small chili peppers, green
• 1 Pepper, red, long, mild
• 120 g bamboo shoot(s) from the jar
• 360 g water
• 10 g broth powder (mushroom bouillon, granules)
• 120 g Chinese egg noodles (Linguine type)
• 6 small onions, red
• 4 medium-sized garlic cloves
• 2 tbsp sunflower oil
• 300 g coconut water
• 40 g ginger
• 4 m.-large tomato(s), fully ripe
• 4 Pepper, red, long, mild
• 2 small chili peppers, green
• 40 g tomato ketchup
• 16 g Asian shrimp paste (Terasi Udang)
• n. B. Beef broth powder
• 4 small kaffir lime leaves
• 2 cinnamon sticks, approx. 8 cm
• 6 cloves
• 2 small star anise
• 1 tsp cardamom powder
• 1 tbsp coriander seeds, roasted
• 3 tbsp sunflower oil

Instructions

Working time approx. 40 minutes; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 2 hours 40 minutes

A spicy, festive main course that requires some time to prepare. Recipe from Bali, Indonesia.

Thaw the goat meat and remove the bones and fat (see notes). Cut into bite-sized pieces and mix with the remaining ingredients to make a marinade for the meat. Marinate the meat in the marinade for at least 24 hours, or preferably 2 days, in the refrigerator, covered. During this time, turn the meat over several times. To garnish, cut off the tops of the washed tomatoes so they stand upright. While standing upright, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on the serving dishes. For the vegetables, peel the onions and garlic cloves and chop them into small pieces. Wash and peel the fresh ginger roots, cut them crosswise into thin slices, and chop them finely. Cut the washed chilies crosswise into thin slices. Leave the seeds on and discard the stems. Cut off the stem of the washed pepper, cut open on one side, remove the light red partitions and seeds, and cut lengthwise into thin strips. Rinse the bamboo shoots and cut into pieces approximately 4 x 4 x 40 mm in size. For the noodles, bring the water to a boil and dissolve the mushroom stock powder in it. Add the noodles and cook al dente according to the package instructions. Strain and set aside. Set aside the stock for the sauce. For the sauce, peel the onions and garlic cloves and chop into small pieces. Heat the sunflower oil in a pan, add the onions and garlic cloves, and fry until the onions begin to brown. Deglaze with the pasta cooking water and coconut water. Wash and peel the fresh ginger roots, cut them crosswise into thin slices, and chop them finely. For the washed tomatoes, remove the stems, skin them, quarter them lengthwise, and remove the green-white stem ends and seeds. Halve the quarters lengthwise and crosswise. Wash and destemmed chili peppers, halve lengthwise, remove seeds and septa, and cut each half diagonally into approximately 1 cm wide pieces. Use the washed chili peppers without the stems. Set aside the tomato ketchup. Crumble the shrimp paste with a knife. Place all the sauce ingredients, except for the beef stock powder, in a blender and blend at full speed until smooth. Season the puree with the beef stock powder. Bring the sauce, spices, and strained meat to a simmer in a sufficiently large pot. Cover and simmer with the goat curry for approximately 1-2 hours (test for doneness). Once the goat curry is cooked, remove the kaffir lime leaves, cinnamon sticks, star anise, and cloves from the curry. Heat the sunflower oil in a wok until very hot. Add the bamboo shoots and chilies and stir-fry for 30 seconds. Then add the onions, garlic cloves, ginger, and chilies and stir-fry for another 30 seconds. Add the noodles and stir-fry for another 30 seconds. Deglaze with some of the goat curry sauce. Place the noodle mixture and goat curry around the tomatoes, serve, and enjoy. Note: In Indonesia, goat meat is sold either live or frozen. In both cases, it is on the bone.