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)
Ingredients:
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.
Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1,5 hours (not including marinating)
Ingredients:
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.
- Current Mood:
tired
Comments
The rest sounds yummy though!
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.