Smoked goat neck

Ingredients:

Goat meat

• 2/3 cup yellow curry powder
• 1 cup Thai soy sauce
• 1/4 cup Asian fish sauce
• 2 tsp dark chili powder
• 2 tsp onion powder
• 2 tsp garlic powder
• 3 tsp. brown sugar
• 3 tsp ground black pepper
• 3 teaspoons of granulated sugar
• 2 tsp ground cayenne pepper
• 1 teaspoon ground celery seeds
• 4 kaffir lime leaves
• 4 whole goat neck segments (approximately 1 kg each)
• 110 g unsalted butter, diced
• 1 cup fresh cilantro + extra for serving
• 0.5 cups dried cherries
• 0.5 cups white wine
• Special equipment: smokehouse and oak or hickory chips

Curry powder

• 2 tablespoons ground turmeric
• 2 tbsp. ground cumin
• 2 tbsp. ground coriander
• 2 tablespoons ground fenugreek seeds
• 2 teaspoons ground ginger
• 2 tsp mustard powder
• 2 tsp curry leaves (a plant native to the Indian subcontinent, widely used in Thai and Malaysian cuisine)
• 1.5 tsp ground cardamom
• 1 teaspoon black pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground hot pepper

Rice

• 2 cups white long-grain jasmine rice
• 2 cups chicken broth
• 1.5 tbsp. l. coconut milk
• 1 tbsp. cow's ghee

Preparation:

1. In a saucepan or skillet large enough to accommodate the goat necks, combine the curry powder, soy sauce, fish sauce, chili powder, onion powder, garlic powder, brown sugar, black pepper, sugar, cayenne pepper, celery seeds, and kaffir lime leaves. Add the goat necks and cover with cold water by 2 cm. Marinate in the refrigerator for at least 8 hours and up to 16 hours.
2. Preheat the smoker to 110°C (230°F). Remove the goat necks from the marinade, place them in the smoker, and smoke until golden brown, 6–7 hours. Do not discard the marinade.
3. Preheat oven to 120°C (250°F). Place the goat necks in the marinade, cover tightly with foil, and roast in the oven until tender, 4–5 hours.
4. Coconut rice:
   
   Rinse the rice under cold water until the water runs clear. Combine the rice, chicken broth, and coconut milk in a saucepan, cover, and simmer for 8 minutes. Fluff the rice with a fork and continue simmering, covered, until the rice has completely absorbed the liquid. Transfer the rice to a large bowl and gently stir in the ghee, being careful not to crush the rice. Keep warm.
5. Goat necks:
   
   Melt the butter in a cast-iron skillet over medium-high heat. Remove the goat necks from the marinade, place them in the skillet, and drizzle with butter. Once the butter begins to darken, add the dried cherries and wine and bring to a simmer. Add 2.5 cups of the marinade and cook until it forms a sauce thick enough to coat the back of a spoon.
6. Place the rice on serving plates. Top with the goat necks and cherries. Gently pour a little sauce over the meat and garnish with cilantro.
   
   Curry powder:
   
   Use a very clean coffee grinder or mortar and pestle. Grind the spices, measure them, and mix them together. Store in a glass jar for up to 6 months.