Curry Goat Lo Mein from Kung Food

"I loved lo mein as a kid and I'm not sure why it took me a while to revisit it as an adult. This recipe is a great recipe of my cumin-based five-spice powder and its affinity for goat and lamb. Be aware that the goat needs to marinate for at least six hours before browning...and I like to let it go even longer - like up to two days - for the deepest flavor."

- Jon Kung

This curry goat lo mein can be made with goat or lamb. Marinate the goat, add some spices, vegetables, and stock, and toss in the lo mein at the end. Grab a free illustrated recipe at the bottom.

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Kung Food

This curry goat lo mein recipe comes from Kung Food: Chinese American Recipes from a Third-Culture Kitchen by Jon Kung.

When you consider how broad the Chinese food experience can be, you start to see that the techniques of Chinese cooking are a good lens through which to look at other cultures, and finding connections and illustrating similarities in cultural foods are what I love doing.

Once you free yourself from the strict dogma of 'traditional cuisine,' you'll be excited by new recipes instead of being intimidated by trying to perfect them, and you'll find inspiration in unexpected places.

Curry Goat Lo Mein

Ingredients

• goat - you can also use lamb
• lemon juice - or rice wine or coconut vinegar
• cumin-based five-spice powder - blend of allspice, cumin, fennel, coriander, and curry
• turmeric
• garlic powder
• black pepper - freshly ground is preferred
• allspice
• onion powder
• salt
• chicken bouillon powder
• onion
• pepper - Scotch bonnet or habanero is recommended
• ginger
• garlic
• soy sauce - light soy sauce or tomato soy sauce
• Shaoxing wine
• oil
• thyme - preferably lemon thyme
• stock - chicken or beef stock will work
• potatoes
• carrots
• noodles
• cornstarch
• scallions

Equipment

• prep bowls
• chef knife
• cutting board
• measuring cup
• measuring spoons
• plastic wrap
• wok
• wooden spoon
• stock pot with pasta insert (optional)

Prep the Vegetables

Wash your hands with soap and water. Use a knife and a cutting board to dice the onion, mince the pepper and garlic, and grate the ginger. Remove the stems from the thyme. Cut the potatoes into quarters and chop the carrot and cilantro. Place the potatoes and carrots in a clean bowl, cover, and refrigerate for later. Trim the goat meat as needed.

Rinse the Goat

Use a measuring cup to add the lemon juice to a bowl. Add the goat meat. Cover with water. Rinse the meat in the liquid and drain. Return the meat to the bowl, rinse with water, and drain well. Pat the meat dry and return it to the bowl. If using lamb, skip this step.

Make the Marinade

Use measuring spoons to add the five-spice, turmeric, garlic powder, pepper, allspice, onion powder, salt, bouillon, soy sauce, Shaoxing wine, and oil to the bowl. Add the onion, Scotch bonnet, ginger, garlic, and thyme. Use your hands to coat the goat meat.

Cover and Refrigerate

Wash your hands. Cover the bowl with plastic wrap and refrigerate for 2 hours to 2 days. Jon says the longer the goat marinates, the more flavor it will have.

Sear the Goat

Heat the oil in a wok over medium-high heat. Remove the goat from the marinade. Pat it dry. Once the oil shimmers, use measuring spoons to add the five-spice, turmeric, garlic powder, onion powder, allspice, and pepper. Stir until it begins to foam, which should happen quickly. Add the meat and sear for 3 minutes, until the meat is coated in the spices and is starting to char a bit.

Add the Stock

Add enough stock to the wok to cover the meat. Turn the heat to medium-low. Cook for 1 hour. The goat should be cooked through and almost at the desired tenderness.

Add the Potatoes & Carrots

Add the potatoes and carrots to the wok. Cook for 20 to 30 minutes, until the vegetables are tender. Season with salt as desired.

Prep the Lo Mein

If the lo mein needs to be par-boiled before stir-frying, now is the time. Check the package for instructions.

Thicken the Gravy & Add the Lo Mein

Add the cornstarch to ¼ cup of water and mix. Turn the heat up to boil the liquid in the wok. When it reaches a low boil, add some of the cornstarch slurry and stir. Continue adding the slurry until the gravy reaches the desired thickness.

Add the Noodles, Garnish, & Serve

Add the lo mein to the wok. Scrape the bottom of the wok and fold it into the noodles. Mix until everything is well coated and combined. Garnish with the scallions and serve.