Curry Goat Recipe

Ok, so this post isn’t anything to do with iPhones or web development but it still belongs on this blog.

I decided to share my simple Curry Goat recipe with you all. In my family Curry Goat is a traditional dish served at gatherings and parties. A party is not a party unless Curry Goat is involved!

Curry Goat can be served with plain white rice or the more traditional rice and peas

First of all the pronunciation: Curry Goat, not curried goat or goat curry but curry goat. Also try and extenuate the a in goat, almost like goaawt. It may not sound as if it makes much sense, but that’s just the way it is said! Second – you don’t need to use goat (it can be quite hard to get hold of, but Halal butchers are normally a good starting point). Mutton, or older lamb works just fine. Cheap cuts of meat are also fine as are bones (this adds to the flavour and texture). The trick to this dish is too cook is slowly to avoid making the meat too tough.

As with any cooking, there is no right or wrong answer – this is merely a guide and other people may use other ingredients or methods. Basically if it works and tastes good, then its the right way for you!

The end result should resemble a stew, with the meat being tender and soft.

Ingredients

As with most cooking the measurements are not an exact science, but instead a recomendation – add more or less to suit your tastes! The following will be sufficient for four large servings (any left overs can be frozen and taste even better when re-heated as the flavours have had time to develop).

• 1.5 kg goat or mutton diced (roughly inch sized)
• 1 lemon (or lemon juice)
• 1 large onion, sliced
• 4 cloves of garlic, finely chopped or crushed (garlic puree works great, use about 1 teaspoon)
• Salt
• Black pepper
• Sugar
• Tomato puree
• Ginger (whole)
• Sprig of  thyme (leave whole)
• Sprig of rosemary (leave whole)
• 1 and a half finely chopped Scotch bonnet peppers (if you can’t use these, try Hot Pepper Sauce)
• 2 tablespoon vegetable oil (Olive oil will taint the flavour of the meat)
• 2 tablespoons mild/hot curry powder (this is a good one from Tesco – Tropical Sun Hot Curry powder)
• Rice to serve

Preparation

It’s vital to properly clean and prepare the meat before cooking it.

1. In a large mixing bowl add the meat and rinse with tepid water (too hot and the meat will start to cook).
2. Let the excess water drain off the meat and squeeze the lemon over it. Mix together with your hands and leave for around five minutes (the acid in the lemon will help to soften the meat).
3. Rinse the meat again and then add the onion, garlic, Scotch Bonnet pepper, black pepper, salt, 1 tablespoon curry powder, thyme, rosemary and a good drizzle of oil. Roughly chop 3 or 4 pieces of ginger and add this. (Leave the pieces quite big so that it is easier to fish out once cooked). Mix together (using gloves unless you have hands that can withstand Scotch Bonnet peppers). Cover the meat and leave to marinate in a fridge for at least two hours.

Cooking

I always find that cooking the meat slowly over a medium heat gives the best results. Cook it on a high heat and the meat will shrink too quickly and become tough. In terms of cooking method a pressure cooker, slow cooker or simply a big pot all work well. The trick with all three methods is to keep turning the meat to avoid it drying out.

1. Remove the meat from the fridge and let it rest at room temperature for at least 30 minutes (this is the case for all red meats. Cook it chilled and the rapid change in temperature will cause the meat to shrink quickly and therefore become tough).
2. In the pot over  a medium heat add about a table spoon of oil and about a tea spoon of sugar along with a clove of garlic.
3. When the sugar has fully melted add the meat to the pot and give it a good stir.
4. Turn the heat down to low heat and cook for about another 20 minutes occasionally stiring as not to let the meat stick to the pot or dry out.
5. Add about half a cup of water to the meat and slightly turn the heat up and simmer the meat for a further hour or until tender.
6. Add the remaining curry powder to flavour to your tastes.
7. Periodically add more water to the meat in 1/4 cup amounts if needed (don’t add the water directly on top of the meat and it will make the meat tough). The consistency we are looking for is that of a stew.
8. When the meat is tender add about 1 table spoon of tomato puree to thicken the sauce.
9. Fish out the sprigs of rosemary and thyme and serve with boiled white rice or rice and peas (not green peas but black eyed beans or gungo beans).