Sous Vide Curried Goat Stew
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 6
2 pounds bone-in goat meat
1 (14.5-ounce) can diced tomatoes
3 tablespoons curry powder
2 tablespoons minced onion
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon minced garlic
1 teaspoon minced ginger
2 bay leaves
Salt and freshly ground black pepper
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
Combine goat, tomatoes and their juices, curry powder, onion, cumin, paprika, ginger, and bay leaves in a large zipper lock bag. Season with salt and pepper.
Seal the bag using the water immersion technique and place in the water bath. 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.
When the timer goes off, remove the bag from the water bath. Remove the goat from the stew. Discard bones and any large pieces of fat. Shred and return to the stew. Season to taste with salt and pepper and serve.