Puerto Rico has a rich culinary history influenced by France, Spain, Africa and Taíno Native American. If you’re ready to cook and eat like a local, renowned San Juan chef Jose Santaella’s new book, Cocina Tropical, is packed with vibrant and diverse dishes from around the country. From salt cod fritters to suckling pig, Cocina Tropical is a one-stop shop for the best cuisine Puerto Rico has to offer. When slow-cooking season hits, braise a pot of island-style curried goat stew.
Santaella Curry Powder
- 2 tablespoons freshly ground fennel seeds
- 2 tablespoons freshly ground cinnamon
- 1 tablespoon freshly ground cumin
- 1 tablespoon freshly ground mustard seeds
- 1 tablespoon freshly ground coriander seeds
- 1 tablespoon ground turmeric
- 1 tablespoon freshly ground cardamom
- 20 pounds bone-in goat meat, cut into 2-inch chunks
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1/2 cup peanut oil
- 4 tablespoons red curry paste
- 2 tablespoons green curry paste
- 1/4 cup Santaella curry powder
- 5 cups yellow onions, diced
- 2 cups canned tomato paste
- 1 (750-ml) bottle Cabernet Sauvignon wine
- 1 head garlic, cloves peeled and mashed to a paste in a mortar
- 5 large carrots, peeled and chopped
- 4 cups coconut milk, canned or fresh
- 4 cups beef broth
- 5 cups arroz blanco, cooked
- 2 tablespoons extra virgin olive oil
- 2 limes
- 1 lemon
For the Santaella curry powder:
- Mix all of the ingredients thoroughly in a bowl and store in an airtight container in a cool, dry place. Recipe yields about 1/2 cup.
For the curried goat stew:
- Season the goat with the salt and pepper.
- In a large pot, heat the oil over high heat.
- Add the goat meat and sear, stirring continuously, until browned on all sides.
- Add the red and green curry pastes and the curry powder and sauté for 1 minute.
- Stir in the onions, tomato paste, wine, garlic, carrots, coconut milk and broth.
- Reduce the heat to medium, cover and cook for 1 1/2 hours, or until the meat is tender.
- Uncover, stir for 30 seconds, then reduce the heat to low and cook uncovered to allow the mixture to thicken, about 20 minutes more.
- To make the citrus rice, remove the zest from the lemon and limes.
- Finely chop the zests.
- Squeeze 1 teaspoon of juice each from a lemon and a lime.
- Mix the zests, juices and olive oil into the rice while it is still hot. Serve alongside the stew.
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