Curried Baby Goat with Plantain Gnocchi


  • Olive oil, as needed
  • 5 onions, julienned, divided use
  • 1/2 cup ginger, roughly chopped
  • Cloves from 1 head of garlic, smashed
  • 1/2 medium piece fresh turmeric, roughly chopped
  • 3/4 cup garam masala, divided use
  • Sachet, recipe follows
  • 3 quarts brown chicken stock
  • 5 pounds baby goat leg or shoulder, brined
  • 1/4 cup ginger, minced
  • 1/4 cup turmeric, minced
  • 1/2 habanero, seeded and minced
  • 2 14-ounce cans coconut milk
  • 5 large egg yolks
  • 5 ripe plantains, peeled and cut into pieces
  • Kosher salt
  • 1 cup flour
  • 15 cherry tomatoes (halved and slightly dried in oven at 300 F for 30 minutes)
  • Arugula, as needed
  • Toasted cashews, as needed
  • Pickled cilantro, as needed


In a large stockpot, heat olive oil and sauté 3 onions, chopped ginger, garlic and turmeric, until soft and fragrant, about 5 minutes. Add ½ cup garam masala and sachet and sweat for 5 minutes on medium heat. Add stock and bring to simmer. Pour over goat in a hotel pan, cover and roast at 300 ℉ for 1 hour, uncovering and turning over meat after 30 minutes. Cool in liquid, remove meat from bone and cube; strain, skim off fat and reserve liquid.

To make ragu, sweat remaining 2 onions, minced turmeric, minced ginger and habanero. Add remaining garam masala and cook for 5 minutes on low heat. Add goat, coconut milk, reserved stock and simmer for 45 minutes or until meat is tender. Shred meat into large pieces.

Meanwhile, beat together eggs, plantains and salt. Slowly add flour and as much needed for consistency to pipe logs from a pastry bag onto a lightly dusted cutting board. Cut into 1-inch logs. Place on a floured sheet tray and freeze until ready to use.

Cook gnocchi in boiling salted water. Once they float, add to ragu and simmer for about one minute. Add cherry tomatoes and arugula greens. Plate and garnish with cashews and pickled cilantro. Makes 6 to 8 servings.

To make sachet: Combine 2 cinnamon sticks, 1 cup curry leaves, 3 star anise, 1 tablespoon cup coriander and 1 teaspoon cloves.

Chef Nina Compton, Compere Lapin, New Orleans, LA, from Food Fanatics Magazine