Can anyone recommend goat meat?!
Answers:
Most times stewing goat is a mix of the shoulder and hind legs cut into cubes from 1-2" in size, it can be treated like lamb and beef when making stews or curries, I buy it fresh and/or frozen here in Toronto Canada, I have even fooled friends with a rack of goat to be used for lamb, just defrost it if it is frozen, wash and dry, I season mine and let it sit overnight in a glass bowl in the frig before I make my curry dish, I worked in Caribbean and prefer there based spice and cooking method.
Even browning the meat before stewing in the curry spices and broth is up to you, I also use Jamaican style veg like callalo, yellow yams, Jamaican sweet potato's and okra, sometime I will use tinned chickpeas instead, it stews in the sauce for 2-3 hours, I happen to prefer the crockpot as it cooks more evenly, I can store it in the removable crock and reheat it in the base the next day.
Curry Goat
5 pounds goat meat, cut into bite sized pieces
1 bunch of scallions, chopped
3 large onions, chopped
3 Scotch bonnet peppers, minced. (For less heat, seed the peppers and remove the veins.)
1 teaspoon allspice
salt to taste
black pepper to taste
About 6 tablespoons curry powder (more or less to taste)
2 tablespoons butter
1/4 cup frying oil of your choice
2 garlic cloves, minced
4 cups chicken stock
1 cup coconut milk
Juice of 2 limes
In a large bowl, combine the goat meat, scallions, half of the onions, 1-3 Scotch bonnet peppers, allspice, salt and pepper, and 4 tablespoons of curry powder. Mix the ingredients together, coating the pieces of goat well with the mixture. Cover the bowl and place it in the refrigerator to marinate overnight.
The following day, remove the goat meat from the refrigerator and set aside. Place a large soup pot over medium high heat. Add 1/4 cup frying oil. When the oil is hot, add two tablespoons of curry powder to the pot and stir it into the oil. Cook the curry powder for a few minutes, stirring it constantly and taking care that it does not burn.
Add the remaining onions and cook them until they are translucent. Add the garlic and the seasoned goat meat to the soup pot and mix well to combine all of the ingredients.
Add the stock, the coconut milk and the lime juice.
Bring the mixture to a boil, then turn down the heat, cover the pot and simmer the goat meat for 2 or3 hours (or until the meat is very tender), adding water as needed.