Curry Goat "A Jamaican Favorite"
This is my original favorite Jamaican dish and my 4th favourite dish of all time. After Duck, goat is my second favourite animal flesh to eat.
Click JAMAICAN CURRY GOAT for simplified recipe.
Click JAMAICAN CURRY GOAT for simplified recipe.
By Simbooker on October 20th 2013
Files & Tags: recipes, index, curries, goat & lamb, jamaican, caribbean & latin american
According to Wikipedia, goat meat is the most consumed RED MEAT worldwide, accounting for over 70% of the world's population. Mexico, Ecuador, Dominican Republic, large parts of Africa, and the Middle East, India and Bangladesh are just some of the places where goat meat is either prized, a firm favorite, or heavily consumed.
When Guy Fieri tried this dish at a
Jamaican restaurant in Hawaii, he described the taste as being "just that phenomenal.
When Guy Fieri tried this dish at a
Jamaican restaurant in Hawaii, he described the taste as being "just that phenomenal.
Now if you've never eaten goat, you may be confused into thinking that goat meat tastes like lamb. It does to an extent, but it's different. Mutton tastes more like goat and has a similar texture. Mutton is often used for this.
NEVER SUBSTITUTE LAMB FOR THIS DISH! It doesn't taste the same, and you won't get the same results. What makes this dish wonderful is that the goat/mutton meat comes on the bone which enhances the flavour.
Curry goat is the finest example of the Indian influence of Jamaican food. But this is not Indian food. It is Indo-Caribbean food, made with popular Caribbean ingredients and spices.
This recipe is almost identical to my Curry Duck dish, with a few minor changes.
THE GOAT MARINADE
2 Pounds of Goat or Mutton
2 tbs of light soy sauce, 1 teaspoon of salt,
1 or 2 whole garlic bulbs /head cloves
(the cloves of 2 whole garlic bulbs)
2 tbs of Caribbean Curry Powder
Mix the marinade well into the goat adding a little water or vegetable oil to help it along the way. Marinate overnight or for at least seven hours.
PLEASE NOTE:
This Goat is going to need long slow cooking. This is not something that will be ready in half an hour. It will need to simmer on low heat for a minimum of 2 hours, maybe even three or more. Goat meat is tough and needs to be cooked for a long time to soft tenderness.
The meat should be falling off the bone tender.
COOKING & INGREDIENTS
Goat Meat Cut into size-able chunks and cubed.
The Recipe is pretty much the same no matter how much goat meat is used. For this recipe I used 2 pounds of Goat.
5 All Spice Pimiento Berries (remove once cooked), 1 Onion, 1 Sprig of Thyme (maybe more for garnish), 1 whole Red Bell pepper chopped, 2 tbs of Coconut Milk or Cream, 5 Plum tomatoes chopped,
1/2 tsp of black pepper, 1-2 scotch bonnets completely de-seeded and diced, 2 whole Scallions chopped, 2 Bay Leaves,
3-4 chunks of Ginger, 2 tsp Cumin-Geera,
1 tbs of Garam Masala, 2 cups of water,
2 TSP OF DRIED CILANTRO,
3 Large Potatoes cut into chunks
1/3 Cup (Approximate) of Vegetable Oil
2 or more tablespoons of Caribbean Curry Powder
(Rajah or Dunns River brands)
(Salt to taste)
1 or 2 whole garlic bulbs /head cloves
(the cloves of 2 whole garlic bulbs)
2 tbs of Caribbean Curry Powder
Mix the marinade well into the goat adding a little water or vegetable oil to help it along the way. Marinate overnight or for at least seven hours.
PLEASE NOTE:
This Goat is going to need long slow cooking. This is not something that will be ready in half an hour. It will need to simmer on low heat for a minimum of 2 hours, maybe even three or more. Goat meat is tough and needs to be cooked for a long time to soft tenderness.
The meat should be falling off the bone tender.
COOKING & INGREDIENTS
Goat Meat Cut into size-able chunks and cubed.
The Recipe is pretty much the same no matter how much goat meat is used. For this recipe I used 2 pounds of Goat.
5 All Spice Pimiento Berries (remove once cooked), 1 Onion, 1 Sprig of Thyme (maybe more for garnish), 1 whole Red Bell pepper chopped, 2 tbs of Coconut Milk or Cream, 5 Plum tomatoes chopped,
1/2 tsp of black pepper, 1-2 scotch bonnets completely de-seeded and diced, 2 whole Scallions chopped, 2 Bay Leaves,
3-4 chunks of Ginger, 2 tsp Cumin-Geera,
1 tbs of Garam Masala, 2 cups of water,
2 TSP OF DRIED CILANTRO,
3 Large Potatoes cut into chunks
1/3 Cup (Approximate) of Vegetable Oil
2 or more tablespoons of Caribbean Curry Powder
(Rajah or Dunns River brands)
(Salt to taste)
GARLIC BUTTER OIL
Get acquainted with this recipe, I use it
a lot at the base of my recipes
RECIPE DIRECTIONS
1. Remove all the garlic cloves from the marinated goat and set aside.
Mix 2 or 3 tablespoons of curry powder in 1/3 cup of water.
2. In a pan, heat the vegetable oil on medium to high heat and add at least 3 tablespoons of the garlic butter oil. I add about 5 or 6 for a more intense flavor. Turn to medium heat and let that sauté for about five minutes. Then add the goat, sear and brown the goat for eight TO TEN minutes to seal in the flavors and then remove the goat from the pan and set aside.
3. Add the Curry Powder, Cumin and half tablespoon of Garama Masala and sauté for at least five minutes on low to medium heat. The curry needs to be cooked. If this part isn't done correctly the whole dish will be spoiled.
If the curry powder gets dry, or starts sticking to the pan just add a little water. Let that cook down for about eight to ten minutes.
4. Add the goat back into the pan and add the garlic that was used to marinate the goat overnight. Coat the goat with the curry sauce and let it sauté in the curry juices for about five minutes. Then add the water (2 cups) and coconut milk or cream (2 tbs) and stir.
5. Peel the onion but add it in whole, Chop and dice the bell pepper and add to the pot, plus the other ingredients…bay leaves, dried cilantro, All Spice Berries, ginger, scallions, thyme, bring to a boil for
5 minutes and let it simmer for 1 hour.
6. Then add tomatoes, black pepper, salt (if you think it needs more, add to your taste and keep checking for salt) another half a tablespoon of garam masala if you think it needs it, or more cumin and dried cilantro-if you think it needs it. Continue to let it simmer, check every half an hour.
7. In the last half an hour add scotch bonnets, and in the last twenty or so, add potatoes. Cook until potatoes are done and the goat is tender. As with all curries, I like to serve with plain white rice, and for this dish Roti as well.
Mix 2 or 3 tablespoons of curry powder in 1/3 cup of water.
2. In a pan, heat the vegetable oil on medium to high heat and add at least 3 tablespoons of the garlic butter oil. I add about 5 or 6 for a more intense flavor. Turn to medium heat and let that sauté for about five minutes. Then add the goat, sear and brown the goat for eight TO TEN minutes to seal in the flavors and then remove the goat from the pan and set aside.
3. Add the Curry Powder, Cumin and half tablespoon of Garama Masala and sauté for at least five minutes on low to medium heat. The curry needs to be cooked. If this part isn't done correctly the whole dish will be spoiled.
If the curry powder gets dry, or starts sticking to the pan just add a little water. Let that cook down for about eight to ten minutes.
4. Add the goat back into the pan and add the garlic that was used to marinate the goat overnight. Coat the goat with the curry sauce and let it sauté in the curry juices for about five minutes. Then add the water (2 cups) and coconut milk or cream (2 tbs) and stir.
5. Peel the onion but add it in whole, Chop and dice the bell pepper and add to the pot, plus the other ingredients…bay leaves, dried cilantro, All Spice Berries, ginger, scallions, thyme, bring to a boil for
5 minutes and let it simmer for 1 hour.
6. Then add tomatoes, black pepper, salt (if you think it needs more, add to your taste and keep checking for salt) another half a tablespoon of garam masala if you think it needs it, or more cumin and dried cilantro-if you think it needs it. Continue to let it simmer, check every half an hour.
7. In the last half an hour add scotch bonnets, and in the last twenty or so, add potatoes. Cook until potatoes are done and the goat is tender. As with all curries, I like to serve with plain white rice, and for this dish Roti as well.