This is a both a radical departure and logical extension of the basic Hungarian goulash which uses paprika. Paprika is good, but, here the paprika is subbed out in favor of those awesome dried chilies you can often find in Mexican markets.
The key is to use as many varieties of dried chilies as possible so you get this nice blended flavor, which shouldn’t be too hot but also shouldn’t be one flavor like paprika. I try to get at least five or six kinds, divided between the smooth ones and the wrinkled "raisiny" looking ones. The first have a lighter taste; the second are darker, so to speak.
Soak about 20-25 mixed dried chiles in water an hour or two; when they soften, pull out the tough stems.
Grind in a blender with a medium to large white onion, plus 1-5 peeled cloves of garlic, with enough water to allow easy grinding.
The stuff in the blender should look a bit like red paint with vivid red highlights. Put some oil in the bottom of a pot (I usually use olive oil) and empty the contents of the blender into the pot and heat, stirring, until the red stuff turns blackish, and slightly bubbly but not burned.
Put about four pounds of lean goat meat in the pot, stir all together, bring to boil, then lower heat and simmer, stirring regularly, till the meat is done, about two hours more or less.
Add salt to taste and serve with some boiled or baked potatoes and maybe some of that red pomegranate, cherry, or red grape wine or some dark beer, and a salad on the side.
Or store in the freezer to heat another day, if you can wait that long.
The key is to use as many varieties of dried chilies as possible so you get this nice blended flavor, which shouldn’t be too hot but also shouldn’t be one flavor like paprika. I try to get at least five or six kinds, divided between the smooth ones and the wrinkled "raisiny" looking ones. The first have a lighter taste; the second are darker, so to speak.
Soak about 20-25 mixed dried chiles in water an hour or two; when they soften, pull out the tough stems.
Grind in a blender with a medium to large white onion, plus 1-5 peeled cloves of garlic, with enough water to allow easy grinding.
The stuff in the blender should look a bit like red paint with vivid red highlights. Put some oil in the bottom of a pot (I usually use olive oil) and empty the contents of the blender into the pot and heat, stirring, until the red stuff turns blackish, and slightly bubbly but not burned.
Put about four pounds of lean goat meat in the pot, stir all together, bring to boil, then lower heat and simmer, stirring regularly, till the meat is done, about two hours more or less.
Add salt to taste and serve with some boiled or baked potatoes and maybe some of that red pomegranate, cherry, or red grape wine or some dark beer, and a salad on the side.
Or store in the freezer to heat another day, if you can wait that long.
