Currygoat Food

JAMAICAN CURRIED GOAT

Steps:

• Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
• Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
• Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
• Remove stockpot from heat, skim off surface fat, and remove bay leaf.

JAMAICAN CURRIED GOAT

Steps:

• Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
• On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
• Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
• Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

JAMAICAN CURRY GOAT RECIPE

Steps:

• Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
• In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
• Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
• Add the goat meat and allow it to seared on all sides.
• Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
• Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.

GOAT CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.

CURRIED GOAT

Steps:

• Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
• Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
• For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.

CURRY GOAT

Steps:

• Cut the goat into cubes.
• Peel skin off potatoes and cut into cubes.
• Wash the meat with the vinegar and hot water for 30 minutes, then rinse.
• Season meat with 2 tblspn curry powder, diced onions, salt and pepper and refrigerate for an hour or more.
• In a pot, add the oil and the 2 tblspn of curry powder.
• When powder changes color add meat and fry for 2 minutes, add 2 cups of water immediately, and add potatoes,turn heat down to medium.
• Boil for 15 minutes, then taste the stew, add any extra salt if necessary.
• Boil for an extra 45 minutes, adding water when needed.
• Too make the stew thicker add the breadcrumbs.

CURRIED GOAT

Steps:

• Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
• Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
• Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
• Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
• Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.