I would like to cook curried goat and plantin but don't know how to do it?!
First of all, you're going to have a hard time finding goat if you don't already know where to get it. I live in Atlanta, a pretty big town, and I can't seem to find goat here, despite my many trips to farmers' markets and so forth. Maybe you could look for a Caribbean grocery in your area. You'll want to sear the goat and then braise it. It's my understanding that Blue Mountain Curry Powder is the curry powder of choice for authentic curries. I have used it before and like the flavor. I have been told that you don't use coconut milk in the curry, that this is an asian-style curry thing and Jamaican curries don't do it that way. I believe that you want to use the curry powder as a dry rub on the goat, and then add water to braise it in, adjusting the consistency and flavor. I have never, ever heard of a Jamaican curry having raisins, peanuts and shredded coconut, and most of the Jamaicans I know would probably consider it an abomination. Also, you'll want goat on the bone, not boneless. You don't use boneless meat for stewing. I doesn't have as much flavor- you want the bones and connective tissues to add flavor and a moist quality.
I would make rice and peas to go with the curry. This should be fairly simple. You'll want to use what we Americans call red beans; and you'll want to use the small kind. Make the rice in a pot and combine it with the red beans ("peas") and some coconut milk. You could also use what my friend calls "pigeon peas" but I know less about those.
The plantains would not be curried. I have never heard of making the plantains into a curry. Maybe that is an asian dish of some sort. It is my understanding that the plantains are sliced while green and fried. That is how I've had them.
I can also help with making Jamaican patties if you like. Just email or message me. I have done a lot of research on patty making and have arrived at reasonable success. Even my very particular friend thinks they turned out good.
On a side note, and rather unrelated, I asked him what he would be having at his family's for Easter. the thought it was odd that I asked about ham. He said they would almost certainly have something called "bun and cheese," as well as other things.
Answers: I don't have a recipe for these, but rather than just copy and paste from some random recipe website, I'll try to help with substantial advice. I have a friend who is Jamaican and is very discriminating about how things are made.
First of all, you're going to have a hard time finding goat if you don't already know where to get it. I live in Atlanta, a pretty big town, and I can't seem to find goat here, despite my many trips to farmers' markets and so forth. Maybe you could look for a Caribbean grocery in your area. You'll want to sear the goat and then braise it. It's my understanding that Blue Mountain Curry Powder is the curry powder of choice for authentic curries. I have used it before and like the flavor. I have been told that you don't use coconut milk in the curry, that this is an asian-style curry thing and Jamaican curries don't do it that way. I believe that you want to use the curry powder as a dry rub on the goat, and then add water to braise it in, adjusting the consistency and flavor. I have never, ever heard of a Jamaican curry having raisins, peanuts and shredded coconut, and most of the Jamaicans I know would probably consider it an abomination. Also, you'll want goat on the bone, not boneless. You don't use boneless meat for stewing. I doesn't have as much flavor- you want the bones and connective tissues to add flavor and a moist quality.
I would make rice and peas to go with the curry. This should be fairly simple. You'll want to use what we Americans call red beans; and you'll want to use the small kind. Make the rice in a pot and combine it with the red beans ("peas") and some coconut milk. You could also use what my friend calls "pigeon peas" but I know less about those.
The plantains would not be curried. I have never heard of making the plantains into a curry. Maybe that is an asian dish of some sort. It is my understanding that the plantains are sliced while green and fried. That is how I've had them.
I can also help with making Jamaican patties if you like. Just email or message me. I have done a lot of research on patty making and have arrived at reasonable success. Even my very particular friend thinks they turned out good.
On a side note, and rather unrelated, I asked him what he would be having at his family's for Easter. the thought it was odd that I asked about ham. He said they would almost certainly have something called "bun and cheese," as well as other things.
Ingredients
2 lbs boneless goat stewing meat, cut in 1-1/2 inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons curry powder
1 dash cayenne
4 cloves garlic, peeled and crushed
4 scallions, trimmed and chopped(we call them green onions)
2 white onions, chopped
2 tablespoons butter
1 red bell pepper, stemmed,seeded and minced
1 green bell pepper, stemmed,seeded and minced
1/2 cup raisins
1/2 cup shredded unsweetened coconut
1/2 cup chopped peanuts
Directions
1)In a glass bowl, season the goat meat with the salt, pepper, cayenne and 1 tbsp of the curry powder.
2)Add the garlic, scallions and onions.
3)Set aside to marinate at room temp for at least 1 hour.
4)Melt butter in a large cast-iron skillet over med heat.
5)Scrape the seasonings off the goat and reserve.
6)Brown the goat meat in the butter for 5 minutes.
7)Add bell peppers and saute for 3 minutes more.
8)Add two cups of water and the reserved seasonings.
9)Reduce the heat, cover pan, and simmer for 40 minutes.
10)Stir in remaining 1 tbsp curry powder, remove from heat, cover, and set aside for 10 minutes.
11)Place raisins, coconut and peanuts in separate serving bowls as garnishes with the goat.
12)Serve with boiled rice.
go o foodnetwork.com for more ideas.
Curried Goat
1 cup curry powder
3 large sprigs thyme
3 scotch bonnet peppers, finely chopped
2 onions, diced
1 bunch scallions, diced
Salt and freshly ground black pepper
4 pounds goat meat, bone in (lamb meat may be substituted)
1/2 cup chopped fresh garlic
1 carrot, diced
2 tomatoes, diced
1 pound potatoes, diced
1/2 cup chopped ginger
3 quarts chicken stock
To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.
Remove the goat meat from the marinade. Reserve leftover marinade.
In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.
Plantain Curry
2 raw plantains, peeled, sliced into small cubes
1 cup yellow split peas, soaked in water for about 30 mts
Half cup of fresh coconut pieces
5 to 8 green chillies
Pinch of Turmeric and 1/2tsp of salt
Preparation:
First soak yellow split peas in water for about 30 mts. Meanwhile make a paste of fresh coconut and green chillies by adding a pinch of salt.
Place of a pot of water on stovetop on medium heat, wait for it to boil. Meanwhile prepare the plantains (wash, pee l& cut). When water starts to boil, add these cut plantain cubes to water. Cook them for about 5 minutes on high heat, then pour them into a colander and discard the water.
Now in a big sautepan, add one tablespoon of oil, do the popu i.e (fry one tsp of mustard seeds, cumin and curry leaves), then add the soaked split peas. Fry them in oil for few minutes. Now add the plantain cubes, turmeric, salt, coconut-greenchilli paste. Mix them thoroughly and cook them covered for about 10 to 15 minutes.
Place of a pot of water on stovetop on medium heat, wait for it to boil. Meanwhile prepare the plantains (wash, pee l& cut). When water starts to boil, add these cut plantain cubes to water. Cook them for about 5 minutes on high heat, then pour them into a colander and discard the water.
Now in a big sautepan, add one tablespoon of oil, do the popu i.e (fry one tsp of mustard seeds, cumin and curry leaves), then add the soaked split peas. Fry them in oil for few minutes. Now add the plantain cubes, turmeric, salt, coconut-greenchilli paste. Mix them thoroughly and cook them covered for about 10 to 15 minutes.