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Ingredients
US|METRIC
10 SERVINGS
- 2 Tbsp. fennel seeds (freshly ground)
- 2 Tbsp. ground cinnamon (freshly)
- 1 Tbsp. ground cumin (freshly)
- 1 Tbsp. mustard seeds (freshly ground)
- 1 Tbsp. coriander seeds (freshly ground)
- 1 Tbsp. ground turmeric
- 1 Tbsp. ground cardamom (freshly)
- 20 lb. meat (bone-in goat, cut into 2-inch chunks)
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly ground black pepper
- 1/2 cup peanut oil
- 4 Tbsp. red curry paste
- 2 Tbsp. green curry paste
- 1/4 cup curry powder (Santaella)
- 5 cups yellow onions (diced)
- 2 cups tomato paste (canned)
- 750 mL wine (Cabernet Sauvignon)
- 1 head garlic (cloves peeled and mashed to a paste in a mortar)
- 5 large carrots (peeled and chopped)
- 4 cups coconut milk (canned or fresh)
- 4 cups beef broth
- 2 Tbsp. extra virgin olive oil
- 2 limes
- 1 lemon
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