Hello foodies, here on my culinary journey I bring you a recipe from my country Venezuela, a stew with Hindu origins. Everything goes back to colonial times, when in our neighboring island of Trinidad and Tobago, being an English colony, the Hindu immigrants arrived and imposed the use of spices such as curry. And with them they brought a dish called Tarkari, which means vegetable stew, of course with curry in its flavor. Due to the proximity of the Venezuelan coasts, they passed their recipes to the locals who added goats to this stew, thus the now famous Tarkari de Chivo was born. Mostly prepared in the state of Falcón and the state of Sucre, in the west and east of Venezuela Here is my family recipe for Goat Tarkari Ingredients: 1 kg of goat 500 grams chopped tomato without skin. 250 grams finely chopped onion. 2 aubergines, diced 8 garlic cloves, minced 6 minced sweet peppers 1 finely chopped bell pepper 1 tablespoon curry 8 tablespoons of Corn Oil 1 cup of vegetable broth 1 cup of red wine Cumin, salt, pepper, oregano and unsalted butter Preparation method: Clean the meat cut into small pieces with a little lemon and water. We are going to season this meat with half the curry, half the garlic, pepper and oregano, now we let it marinate for 24 hours so that the aromas penetrate the meat well. At least it should marinate for two hours In a cauldron we add half of the oil, and seal the meat over high heat, remove it and reserve. In the same cauldron over medium heat place the butter together with the other half of the oil and add the onion, then add the garlic, tomatoes, sweet peppers, paprika, wait 5 minutes and place the aubergines, the wine, stir well and we place the rest of the curry and the cumin, leaving them another 10 minutes over low heat. After 10 minutes, add the meat and the vegetable broth, stirring from time to time, until the meat is very tender and the sauce is thick, about 2 hours. We serve the Tarkari with white rice. Enjoy 😄🎶😃🎶