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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.
Fried chickpeas can be made in advance and held for service.