Stoba
Spicy Curacaoan Meat
Curry Club 250 Hot and Spicy Dishes
From Curacao, the former Dutch colony in the West Indies, comes the celebrated liqueur of the same name. Less well known is this spicy goat recipe, stoba. It’s a variation on a Jamaican recipe for goat curry. Lamb can be substituted if you wish. My recipe enhances the flavours with the addition of some orange curacao. The chef is at liberty to enhance herself or himself with as many tots as necessary during the cooking of this dish! Serve with rice or bread.
Ingredients
1 1/2lb (67g) lean leg of kid or goat, off the bone, any fat, gristle and skin removed
4 tablespoons corn oil
4-6 garlic cloves, chopped
2 inch (5cm) piece ginger, chopped
8oz (225g) onions, chopped
2-3 bay leaves
4oz (110g) chopped sun-dried tomatoes in oil
8floz (225ml) concentrated orange juice
1-2 stick celery, finely chopped
2-3 courgettes, chopped
aromatic salt
2 teaspoons garam masala
1 tablespoon chopped fresh coriander
3floz (75ml) orange curacao
Spices
1 teaspoon cummin seeds
1 teaspoon fennel seeds
1/2 teaspoon aniseed
1/2 teaspoon ground cloves
2 inch (5cm) piece cassia bark
6 green cardamom pods
Method
1. Cut the meat into cubes about 1 1/2 inches (4cm) in size, remembering that they will shrink during cooking as the liquids come out.
2. Heat the oil in a karahi. Stir-fry the garlic for 30 seconds. Add the ginger and spices and stir-fry for a minute, then add the onions and continue to stir-fry for 5 minutes. Add the bay leaves, sun-dried tomatoes and orange juice and stir-fry for 3 minutes.
3. Using a 4-5 pint (2.25-2.75 litre) lidded casserole, combine the fried ingredient and the meat, and place in an oven preheated to 375?F / 190?C / Gas 5.
4. After 20 minutes, inspect and stir, adding water or akhni stock if it is becoming too dry. Repeat 20 minutes later, adding the celery and courgettes and aromatic salt to taste. Cook for a further 20 minutes or until cooked to your liking.
5. Finally add the garam masala, fresh coriander and the curacao. Mix in well, serve.
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