Red goat curry

Ingredients for 8 servings:

• 1.4 kg goat meat (leg, boned)
• 16 rosemary sprigs
• 16 garlic cloves
• 80 ml olive oil
• 30 ml herbal vinegar
• 100 g ginger root
• 3 zucchinis
• 6 tomatoes
• 2 large onions
• 2 pepperoncini
• 150 g ginger root
• 1 tbsp curry paste, red
• 2 tsp curry powder, mild
• 2 tsp Madras curry powder
• 1 tsp cayenne pepper
• 1 tsp sweet paprika powder
• 30 ml red wine
• 30 ml coconut milk
• 30 ml broth

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 20 minutes

the dish is slightly spicy

Cut the goat leg into approximately 4 cm pieces. For the marinade, pluck the rosemary needles from the sprigs and finely chop them. Finely chop the garlic and peel and finely chop the fresh ginger. Mix the sliced ​​goat meat, rosemary, garlic, ginger, olive oil, and herb vinegar and marinate in the refrigerator for about 12 hours. Finely chop one onion and roughly dice the other. Cut the zucchini and tomatoes into roughly 2 cm cubes. Finely chop the ginger and chili peppers. Sear the meat in batches in the wok and set aside. Then sauté the finely chopped onion in the wok, adding the ginger and chili peppers towards the end and sautéing. Add the red curry paste and sweat a little. Deglaze with red wine and reduce. Add the coconut milk and stock and bring to a boil. Add the remaining spices. Return the meat to the wok and simmer for about 20 minutes. Add the zucchini and roughly diced onion and simmer for another 10 minutes. Add the tomatoes and cook for another 3 minutes. Serve with jasmine rice or potatoes. If cooking with potatoes, roughly dice them and add them to the meat.