Log in

No account? Create an account

Previous Entry | Next Entry

West Indian curried goat

Last night, I had dinner at my friend Allan's; he'd made us a lovely curry goat and rice. In fact, it was so delicious I wheedled the recipe out of him:

Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1,5 hours (not including marinating)


3 pounds goat, cut into cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped
2 tsp salt
1 tsp black pepper
1 tsp thyme leaves
1/4 tsp finely chopped Scotch bonnet pepper
2 tbls vegetable oil
1 tsp sugar
5 green onions, chopped
2 tsp curry powder
2 potatoes, peeled and cut into small cubes

Squeeze the lime juice over the goat; let it sit for a couple of minutes. Place the goat in a bowl and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Rub the spices into the goat. Marinate, covered and refrigerated, for 1 to 2 hours.

Heat the oil and sugar (medium heat), stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour some water down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and 1/4 cup of water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add a little more water and simmer for another 5 to 10 minutes.

Serve with rice & beans.



( 10 Speak Like A Child — Shout To The Top )
Jul. 17th, 2006 07:30 pm (UTC)
I have no idea where to get goat from.
Jul. 17th, 2006 08:01 pm (UTC)
Try your local halal butcher, maybe? Or ring round...
Jul. 17th, 2006 09:15 pm (UTC)
nope...never ever seen goat for sale here. Or eaten it elsewhere.
Jul. 17th, 2006 09:37 pm (UTC)
Well, Allan's originally from London, and his family have been making curried goat for every family gathering for as long as he can remember, so there must be some way to get a hold of the main ingredient...though perhaps you will need to go to an area inhabited by West Indian people predominantly?
Jul. 17th, 2006 09:23 pm (UTC)
Awwww... poor ickle goat...

The rest sounds yummy though!

Jul. 17th, 2006 09:39 pm (UTC)
It was -- very!
Jul. 17th, 2006 10:06 pm (UTC)
Post likes these sorta make me regret becoming a vegetarian. *hides*
Jul. 18th, 2006 04:42 am (UTC)
I'm sorry! There must be some equally lovely vegetarian curry out there...
Jul. 18th, 2006 03:53 am (UTC)
Yumm. We were in te same zip code in the gastronomic map last night. We had curried chicken.

Your curried goat is very similar to how I prepare "goat caldereta" which is a local dish of Spanish/Mediterranean origins.

The ingredients are very similar, only substitute laurel leaves for thyme, black pitted olives and green capsicum for green onions, and 1 quart of pineapple juice for each lime. And in place of curry, mashed spicy liver-sausage (liver wurst?) and tomato paste. Otherwise, the same procedure from marinating to slow simmer.
Jul. 18th, 2006 04:38 am (UTC)
Oh wow -- I'm definitely going to have to try your recipe as well, because just reading it makes my mouth water!
( 10 Speak Like A Child — Shout To The Top )
Powered by LiveJournal.com
Designed by Tiffany Chow