Recipe Details

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.

For the Curry Roasted Goat:

  1. Heat oil in a pressure cooker over medium high heat.
  2. Sear goat neck on all sides and remove.
  3. Rub neck with curry paste, saving any seasoning that doesn't stick.
  4. Place stock, coconut milk, sriracha, salt and pepper in the pressure cook and whisk to combine.
  5. Add goat neck and seal pressure cooker and braise for 1 hour.
  6. Once goat has braised, remove from liquid and pull off meat. Return meat to braising liquid.

For the Basmati Rice:

  1. Bring water to a boil. Stir in salt, bay leaf, and rice.
  2. Reduce heat to simmer and cook until water is absorbed.
  3. Fluff and set aside, keeping warm.

For the Fried Chickpeas:

  1. Heat fryer to 350°F.
  2. Fry chickpeas until they no longer bubble and are crispy.
  3. Remove from oil and drain on paper towel. Season with salt.

For Plating & Garnish:

  1. Plate rice first, top with goat meat and some braising liquid.
  2. Garnish with fried chickpeas and cilantro.

CHEF’s TIP!

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

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