Curry Goat
I couldn’t write this book without including this jamaican classic. It can be difficult to get goat, but lamb and mutton are delicious too. Do try to get, though – you’ll wonder why you haven’t tired it before. This has an unusual cooking technique that we use a lot in the Caribbean: steaming and frying at the same time.
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Ingredients
Step 1
Step 2
Step 3
Step 4
Ingredients
1kg (2lb 4oz) lean goat meat juice of 1 ⁄2 lime
2 tbsp mild curry powder
2 tbsp all-purpose seasoning
6 tbsp sunflower or groundnut oil
425ml (3 ⁄4 pint) vegetable stock (see page 189)
1 onion, roughly chopped
2cm (3 ⁄4in) piece of root ginger, finely chopped
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1 hot red chilli (ideally Scotch bonnet), seeds left in, chopped
2 garlic cloves, finely chopped
10 allspice berries
1 ⁄2 red pepper, deseeded and cubed
1 ⁄2 green pepper, deseeded and cubed
2 spring onions, green part only, roughly chopped
2 tbsp chopped flat-leaf parsley 2 tbsp chopped fresh coriander salt and pepper
2 waxy potatoes, cut into chunks boiled rice, to serve
2 garlic cloves, finely chopped
10 allspice berries
1 ⁄2 red pepper, deseeded and cubed
1 ⁄2 green pepper, deseeded and cubed
2 spring onions, green part only, roughly chopped
2 tbsp chopped flat-leaf parsley 2 tbsp chopped fresh coriander salt and pepper
2 waxy potatoes, cut into chunks boiled rice, to serve
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Step 1
Wash the meat and pat it dry with kitchen paper – it’s fine
if there are some small bones in it as they’re good for the
flavour. Cut it into large chunks, then put it in a large bowl
with the lime juice, curry powder and all-purpose seasoning.
Turn it over with your hands to get it well coated. Leave to
marinate for 4 hours in the fridge.
Step 2
Heat a large non-stick casserole or heavy-based saucepan
until it is very hot, then add the oil. When the oil is very hot,
put the goat in and turn the chunks over with a wooden
spoon to coat the meat in oil. Cover with a lid, turn the heat
right down to very low and leave it to just simmer for
45 minutes. The goat will sweat in its own gravy, locking in
all the juices with none of the usual browning or boiling –
this is the way it’s done! Keep checking the pot to make sure
the meat isn’t getting scorched on the bottom.
Step 3
After 45 minutes, add 150ml (¼ pint) of the stock, bring to
the boil, turn the heat right down, cover and leave again to just
simmer. After another 45 minutes, repeat this with another
150ml (¼ pint) of stock and cook for another 45 minutes.
Step 4
Add the onion, ginger, chilli, garlic and allspice and stir
gently. Add the rest of the ingredients – except the potato
and rice, but including the rest of the stock – and bring to
the boil. Turn the heat down again, cover and cook for
another 2 hours, stirring from time to time. Keep an eye
on it and add more stock if it seems dry. Twenty minutes
before the end of cooking time, add the potatoes and gently
stir them in. Once the potatoes are soft, check the curry for
seasoning and serve with boiled rice.
