Cocunut Curry Braised Goat Pastilla
- Prep time 40Min
- Cook time 4Hr
- Technique Sear, Braise
- Meat Goat
- Cut Leg
- Serves 10
This coconut curry braised goat pastilla, made by sisters Saba and Sara Wahid, features tender, slow-braised goat in a fragrant coconut curry, wrapped in crisp, buttery phyllo pastry. Aromatic spices, a touch of citrus, and a hint of sweetness from dried fruit create a rich, flavorful and elegant dish.
Ingredients
- 1.1 lb bone-in goat (leg or shoulder, excess fat trimmed)
- 2½ tbsp oil or coconut oil
- 1 bay leaf
- 1-inch cinnamon stick
- 2 green cardamom pods
- ½ tsp fennel seeds
- 2-3 garlic cloves, sliced
- 1 cup onion, sliced
- 1½ tbsp ginger-garlic paste
- 1/4 cup tomato paste
- 1 tsp salt
- ½ tsp turmeric
- 2-3½ cups hot water, divided
- 1–1½ tsp red chili powder
- 2 tbsp coriander seeds
- ½ tsp black pepper
- 1 tsp cumin
- 1 tsp fennel seeds
- 5 green cardamom pods
- 4–5 cloves
- 2 two-inch cinnamon sticks
- 1 star anise
- 3 sprigs curry leaves
(Substitute curry powder for all of the above, if desired)
- 1 can coconut milk
- Lime juice, to taste
- Curry leaves
- Raisins
- Crushed almonds
- Phyllo dough
- Butter
Method
- Heat ½ tablespoon of oil in a pan over low heat. Add red chili powder, coriander seeds, star anise, cinnamon, cloves, black pepper and cardamom. Roast for a minute, then add the fennel seeds, cumin and curry leaves.
- Roast until crunchy and aromatic but not burnt. Cool completely and transfer to a spice grinder (save half of the curry leaves for the last step). Make a coarse powder and grind with ½ cup water to form a thick paste. Add more water as needed.
- Heat a large Dutch oven or heavy-bottomed pan over medium-high heat and add neutral oil. Season the goat with salt and pepper and sear in the pan. Once browned on all sides, remove from the pan and set aside.
- Adjust the heat to medium and add oil to the pan. Add the bay leaf, cinnamon, cardamom and garlic. When it begins to sizzle, add the sliced onions. Sauté for 5–6 minutes.
- Turn the heat to low and add the ginger-garlic paste. Sauté for 1 minute until aromatic. Add the tomato paste, turmeric and salt. If the pan is too dry, add a splash of water. Sauté for a few minutes.
- Return the goat to the pan, then add the hot water, coconut milk, and ground masala (or curry powder). Mix well and bring to a gentle boil. Cover and simmer until the meat is tender and nearly cooked, about 1½-2 hours. Stir every 15-20 minutes and add more hot water as needed.
- When the goat is fully cooked and tender, add the reserved curry leaves and lime juice. Season to taste. When cool enough to handle, shred the goat meat.
To assemble the pastillas:
Cut the phyllo into small squares and line a mini muffin tin with the first layer of phyllo squares. Brush with butter. Fill with shredded goat meat, raisins and crushed almonds. Top with additional phyllo, brush with more butter and bake until golden.
Dust with powdered sugar and enjoy.
