Curry Braised Goat & Fried Chickpeas

Straight outta San Diego comes a new curry-ful entrée from Test Kitchen’s Chef Mikel Anthony. Rubbed with a spicy combination of McCormick Culinary® Roasted Curry Powder, McCormick Culinary® Black Pepper, Ground and McCormick Culinary® Sea Salt Mediterranean Fine Grind, the goat neck is then braised in goat stock, Thai Kitchen Coconut Milk and McCormick Culinary® Sriracha Seasoning. Serve hot with Basmati rice, fried chickpeas, cilantro and a braising liquid finish.

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This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.

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Yield: 1 Servings  

INGREDIENTS

Curry Roasted Goat

• 1 each Goat neck
• 1 cup McCormick Culinary® Roasted Curry Powder
• 1 quart Goat Stock
• 1 tbsp. McCormick Culinary® Sriracha Seasoning
• 1 cup Thai Kitchen Coconut Milk
• 1 tsp. McCormick Culinary® Sea Salt, Mediterranean Fine Grind
• 1 tsp. McCormick Culinary® Black Pepper, Ground

Rice

• 1 cup Basmati rice
• 1 tsp. McCormick Culinary® Sea Salt, Mediterranean Fine Grind
• 1 cup Water

Mango Coconut Dipping Sauce

• 1 cup Chickpeas
• 6 tbsp. Olive oil
• ½ tsp. McCormick Culinary® Sea Salt, Mediterranean Fine Grind

Garnish

• 1 tbsp. Cilantro

 INSTRUCTIONS

For the Curry Roasted Goat: 

1. Rub goat neck with McCormick Culinary® Sea Salt, Mediterranean Fine Grind, McCormick Culinary® Black Pepper, Ground and McCormick Culinary® Roasted Curry Powder.
2. Place in pressure cooker and add goat stock, Thai Kitchen Coconut Milk and McCormick Culinary® Sriracha Seasoning.
3. Braise for 1 hour.

For the Basmati Rice: 

1. Boil the basmati rice in 1 cup of water with a teaspoon of McCormick Culinary® Sea Salt, Mediterranean Fine Grind. Once cooked, set rice aside and keep warm.

For the Fried Chickpeas: 

1. Heat skillet on medium to high heat and add olive oil.
2. Once skillet is hot, add chickpeas and McCormick Culinary® Sea Salt, Mediterranean Fine Grind.
3. Sauté, stirring frequently until golden brown and crispy.
4. Remove chickpeas to dish to drain excess liquid.
5. Set aside and reserve for use

For Serving:  

1. Place Basmati rice, in serving dish. Top with curry goat, fried chickpeas and cilantro. Finish with excess braising liquid and serve.

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For more flavorful inspiration, visit: www.mccormickforchefs.com