¿Cómo hacer estofado de carne o tarkari de chivo? | BONO: Te enseño a hacer tu propio curry

This recipe combines two worlds I love: Indian and Venezuelan flavors. I'll show you how to make a goat stew, and best of all, I'll tell you how to make your own curry so you can use it in other recipes. See you on my social media accounts @sumitoestevez and @lasrecetasdesumito to continue sharing recipes. If you want to learn more about #Recipes, #Workshops, and the latest news from Sumito, visit https://www.sumitoestevezchef.com/ ✍ Special offer on workshops using the coupon 👉 SUMITOTALLERES10 For the curry: 1/2 tbsp black peppercorns. 1/2 tbsp cardamom seeds. 1/2 tbsp coriander seeds. 1 tbsp cumin seeds. 1 bay leaf. 2 tbsp turmeric powder. 1/2 tbsp ground dried chili pepper. 1/2 tbsp fennel or anise seeds. For the Tarkari. 1/2 goat, approximately 2 to 3 kilos, diced. 1/2 cup oil (marinade). 3 tbsp natural or dried thyme (marinade). 3 tbsp natural or dried rosemary (marinade). 1 tbsp ground black pepper (marinade). 10 garlic cloves, crushed and mashed. 2 tbsp dried oregano. 3 tbsp curry powder. Salt (to taste). For the preparation: 1/2 cup annatto oil. 3 kg diced goat. 1/2 cup aged rum. 300 g white onion, brunoise-cut. 1 small can of peeled tomatoes (processed). 200g spring onions, finely chopped. 200g leeks, finely chopped. 1/4 cup finely chopped cilantro. 125g grated brown sugar or chancaca. 50g crystal chili (Chile) or sweet chili (Venezuela). 200g bell peppers, finely chopped. 3 black eggplants, peeled and diced. 500ml red wine Rice and cilantro to accompany 👨‍🍳 Check out my favorite products for cooking and nourishing your senses ----- http://bit.ly/ProductosSE More recipes and conversations: http://bit.ly/RecetasSumitoGratis Become a member of our team on YouTube: https://bit.ly/MiembrosSumito Sumito Estévez   / sumitoestevez   Production: Sofrito Creativo   / sofritocreativo   Executive Production: Alfredo Segnini Director: Eleazar Parra Gastronomic Curatorship: Sumito Estévez and Eleazar Parra Gastronomic Production: Sylvia Sacchettoni Kitchen Assistant: Pedro Castillo Digital Strategy: Odilén Mendoza and Jary L Tescaritt Writer: Keilyn Escobar Camera: Beto Revette and Fernanda Risso Post-production: Beto Revette and Fernanda Risso Music Composition and Production: Ali Ochoa Mixing and Mastering: Jorge Nava #Sumito #CookingWithSumito Thanks to our friends at David and Joseph for supporting us with some equipment: https://bit.ly/DavidJosephSumito Rosco Labs   / rosco_labs   Sennheiser Latin America   / sennheiserlatam