Peppery Goat Curry Recipes

CURRY GOAT

Steps:

• For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
• For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
• Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
• Serve with rice or rice and peas.

GOAT CURRY

Steps:

• Clean and cut lamb into medium size pieces. For this dish I would prefer using lamb with bone on it. Equal portions of shoulder cut and a soup cut would be ideal.
• In to a pressure cooker, add oil and sugar, and place on low flame.
• As the sugar starts caramelizing, add finely chopped onions and a pinch of salt. Stir well so that the sugar blends well with the onions.
• Continue cooking the onions slowly till it's properly broken down and turns brownish.
• Add the Ginger-garlic paste and the green chilies. Cook till the raw smell of the garlic subsides.
• Add the meat masala and chili powder, saute for 2 minutes.
• Add the lamb pieces and water, close the lid and pressure cook on a medium flame until the whistle blows 5 times.
• Take the cooker off the flame, and allow it to rest till the pressure goes off.
• Open the lid, and cook in low flame. Add salt as needed.
• As the water evaporates and the gravy starts thickening, add the coriander leaves to garnish, and your dish is done.
• Serve with Rice or Naan

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.

CURRY GOAT

Steps:

• In a large bowl, mix the goat, allspice, garlic, onion, peppers and thyme. Sprinkle the curry and seasoning salt over the mixture and mix well.
• Place the bowl in the refrigerator to marinate for overnight, about 12 hours.
• After marinating, place the mixture into a pot and add water just under the level of the meat. Cover the pot and cook over high heat for 30 minutes. After 30 minutes, lower the heat to medium and cook for another 1 to 1 1/2 hours. (Use a long spoon to stir the meat from bottom to the top every 15 to 20 minutes until the heat is turned down.)
• When the meat can be cut easily with the spoon, it is fully cooked. Remove from the heat and let the meat sit so the oil from the meat can rise to the top. Skim off the oil and discard.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

Steps:

• Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
• Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
• Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

INDIAN GOAT CURRY

Steps:

• Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
• Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
• Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
• Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.