Sous Vide Goat Curry

Goat meat can be quite tough if not prepared properly. It needs lots of love in the form of slow cooking. This recipe cooks the meat for 24 hours, which ensures it's extra tender and melts in your mouth.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 24:00

Temperature : 179.6F / 82C

Ingredients

• 2 1/4 pounds (1 kg) boneless goat meat, cut into large pieces
• 2 tablespoons ghee, divided
• 1–3 teaspoons hot chile powder, to taste
• 2 teaspoons coriander seeds, ground
• 2 cloves garlic, minced, divided
• 1 teaspoon turmeric
• 1 teaspoon cumin seeds, ground
• 1 teaspoon paprika
• 1 teaspoon grated fresh ginger
• 2 cardamom pods
• 1 bay leaf
• 1 red onion, sliced 1/4-inch thick
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon garam masala
• 2 tablespoons full fat plain yogurt
• Salt
• 1 tablespoon chopped fresh cilantro, for serving (optional)

Directions

1. Set the Anova Sous Vide Precision Cooker to 179ºF (82ºC).
2. In a large bowl, combine goat, 1 tablespoon ghee, chile powder, 1 teaspoon coriander, 1 clove garlic, turmeric, cumin, paprika, ginger, cardamom, and bay leaf. Toss to coat.
3. Divide goat mixture between 2 or 3 large zipper lock or vacuum seal bags. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting.
4. Place the bags in the water bath and set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the goat submerged.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Set aside.
2. Melt the remaining tablespoon ghee in a large saucepan over medium heat. When the ghee is shimmering, add the onion and cook, stirring frequently, until it begins to soften, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. Stir in the tomatoes and garam masala and bring to a simmer. Reduce the heat to low and stir in the yogurt. Season to taste with salt.
4. Stir in the entire contents of the zipper lock bags and return to a simmer. Continue to cook until flavors are melded, about 10 minutes. Season to taste with salt and serve topped with cilantro.