Saint Vincent Curried Goat Recipes

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.

CURRIED GOAT

Steps:

• Wash the goat and cover in lime juice in a bowl; set aside.
• Stir together allspice, jerk seasoning, ginger, parsley, thyme, chives and bay leaf in a bowl and set aside. Heat oil in a Dutch oven until it starts to smoke, then add cumin seeds and garlic. Fry until toasted, then add curry powder, onions and habanero and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 1 minute. Add coconut milk and simmer until it boils. Add goat (discard lime juice), carrots and potatoes and simmer on medium-low for 45 minutes. Turn flame to low and stir in rum and butter, then simmer for 1 hour 30 minutes.
• Discard habanero. Serve over Jasmine rice.

SAINT VINCENT CURRIED GOAT

Steps:

• Season meat with garlic, salt, vinegar and hot pepper. Allow to marinate for about 1 hour.
• Heat oil, add curry powder, then the meat and brown.
• Add remaining ingredients.
• Cover and simmer over low heat 1 to 1 1/2hrs or until meat is tender then adjust seasoning to taste.
• Serve on a bed of rice.

TRINIDADIAN CURRY GOAT

Steps:

• In a sealable container, combine the meat, 1 tablespoon curry powder, salt and shado beni. Mix and let sit for an hour, or while you prepare the other ingredients.
• In a skillet or saucepan over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark.
• Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It's finished when most of the water has cooked off and the meat is tender to your liking.
• Serve with roti and a hot pepper sauce on the side.
• This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.