No need to be afraid…….it’s just the other red meat!
Ingredients:
3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tbsp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)
Goat can be cooked in many different ways. You can stew it, barbecue it, roast it, pot roast it, etc., etc., etc., but the one popular style of cooking goat in the Caribbean for any occasion is… you guessed it… Curry!
Method:
Wash goat meat with vinegar and water. If you do not have vinegar, you can always use lemon juice as a substitue. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour or overnight. The longer the meat sits, the more it marinates and the better the taste once cooked.
Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
Now turn down the heat to medium and add 2 cups of water or beef broth (adds more flavor) to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
Simmer for another 20 minutes, and then check to see if the meat is medium soft.
If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
(Optional) You can add potatoes and carrots to the pot the same time you add the seasoning. You can also add a cornstarch and water mix to thicken.
Note : Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.
It takes practice and trial and error sometimes to get a perfect Curry Goat, so don’t give up on your first try.
Meats Treats & More 