1. a figure of speech in which apparently contradictory terms appear in conjunction.
2. vegetarian goat meat.
1. highly pleasant to the taste.
2. vegetarian goat meat.
Like Microsoft Works or Congressional ethics, this dish might seem a little contradictory. I must confess that I too am sometimes skeptical of non-meat items masquerading as their meaty counterparts. However, unlike such culinary oxymorons as boneless ribs or fat-free ice cream, this dish is something that I can guarantee you'll swoon over. Served over some rice and maybe some fried plantains, this curried goat will make you rethink everything you thought you knew about oxymorons, even British fashion.
Shopping hint: for the seitan, there are a lot of different types out there. Go with traditional flavored (not barbecue, bacon, chorizo, or any other varieties that are now available). And there are also strips or other "cuts" also now out there; just go with the plain old chunky stuff.
Prep time: 2 cocktails
6 TBSP canola oil, divided
10 cloves garlic, minced and divided
16 ounces seitan pieces, broken into bite-sized chunks, if necessary
5 TBSP curry powder, divided
1 TBSP soy sauce
1 large onion, chopped
2" piece of ginger, minced
1-2 habanero peppers, minced
2 tsp allspice
lots of fresh ground black pepper
2 tsp thyme
1 14-ounce can coconut milk
Juice of 1 large lime
2 cups veggie stock
2 TBSP agave nectar
2 medium-large potatoes, cut into 3/4" cubes
Heat 2 TBSP of the oil in a medium-sized frying pan over medium-high heat. When hot, add seitan. Stir fry the seitan for about 5 minutes stirring regularly, until it starts to turn crisped and golden brown on some sides. Now add 2 cloves' worth of garlic and continue to stir fry a couple minutes. Add 1 TBSP of curry powder and the soy sauce. Continue to cook another 20 seconds, stirring constantly. Remove from heat and set aside.
In large saucepan or wok, heat the remaining oil over medium to medium-high heat. Add onions and sauté until they start to turn translucent. Next, add ginger, habanero, and the remaining 6 cloves' worth of garlic. Continue to saute, stirring frequently, for about 3 minutes. Now add the remaining 4 TBSP curry powder, allspice, pepper, and thyme. Stir constantly for about 30-45 seconds. Add coconut milk, lime juice, stock, and agave. Stirring frequently, bring to a simmer then add potatoes. After adding the potatoes, cover, reduce to a simmer and cook until the potatoes cook all the way through, about 30 minutes. Remove the lid every 5 minutes or so and stir. If things are sticking to the bottom or the consistency is getting too thick, add water.
Once the potatoes have cooked fully, stir in the seitan. Cook for a minute and adjust curry, salt, lime, or agave as necessary. You can serve it topped with a little plain yogurt, if desired. Enjoy your delicious, oxymoronic meal!