Can someone give me directions on how to make curry goat?!
Can someone give me directions on how to make curry goat?
I ate this at an Indian party and I loved it. But I don't know them well enough to call and ask how they made it.
Can anyone give me all directions starting from scratch?
Thanx!
Answers:
Here's a posting from: http://guyanaoutpost.com/recipes/recipes...
I made it before but without the potatoe.
Curry (Goat)
Curried goat/chicken/beef/chick peas/etc are all of a stew-like consistency intended to be served on a big mound of rice or rice-and-peas. Goat is naturally bony and quite fat. Traditionally nothing is done to it to tenderize it. Goat is goat and it's supposed to be a little tough.
Brian Hiebert, Winnipeg
Ingredients
1 - 2 lbs goat meat
4 tsp curry powder
Cumin (ground)
1 onion - good size
4 - 5 potatoes
Preparation
Cut up the goat into bite-sized pieces with or without the bones. Same goes for chicken. It is believed that the bones add a better flavour to the curry.
Put the goat into a bowl and add a couple of teaspoons of curry and maybe ? as much cumin. Mix it well and let sit while you get the potatoes ready. Dice a good-sized onion. Peel and cut 4 or 5 potatoes into bite-sized pieces.
Throw the goat into a good sized pot and cook (not brown) in a little oil (if necessary). Add the onion just before its done.
Add all of the potatoes and add enough water to just cover them. Bring it to a boil, then turn down to a fast simmer. Add another couple of teaspoons of curry and cumin to taste. Add salt and pepper.
When the potatoes are cooked, add a tablespoon or two of lemon juice. Simmer the whole thing down until the sauce is stew-like. Traditionally, its fairly light (watery) so that you have lots to pour over the rice. Add salt and pepper to taste before serving.
If you like it hot, add a little hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible). Serve over rice.
Ok, go to the butcher or your meat market and buy the goat, have them cut it up in cubes for you. Then you want to season the goat over night (it'll taste better) Use plenty of garlic, onion and thyme. Also, use a seasoned salt and Goya powder. Finally put on the curry powder, depending on how much goat you want to cook, it's 1 tablespoon of curry powder to every pound of goat. Stir everything in a bowl making sure that each piece of goat is coated with seasoning and cover and place in the refridgerator over night. When you're ready to cook it put a 2 tablespoon of oil in a hot pot and pour the goat in the pot, then put 2-3 cups of water and cover and cook for about an hour on medium heat.
I wouldn't suggest making it entirely from scratch. Indian spcies are too complex.
You can get curry powder mix or curry sauce in a jar and add the meat yourself. There are many different types of curry. The red ones such as Rogan Josh are more suitable for goat meat.
Get good goat meat and chop it into bit size cubes. Sweat the onions and fry the goat meat to seal in the juice. Add the sauce and cook in low heat for an hour.
I find that shoulder cut are best for curry, but they can be very fattening.
I make curried chicken gizzards a lot, and have used the same technique with lamb. I imagine goat would be as good. You want to be sure all the membrane and fat (white stuff) is removed from the goat meat. The membrane and fat have a lot of the "off" flavor and odor you get from lamb and goat. If using gizzards, be sure they are trimmed well also.
Use 1 - 1 1/2 lbs of meat, cleaned well and cut into bite-sized pieces.
Dredge meat in seasoned flour (I use garlic-pepper, onion powder (optional) and paprika) and brown in vegetable oil till well browned. You could add 1/2 fresh chopped onions at this time if you don't use onion powder. I don't usually use fresh onions but a little powder or flakes are ok.
Put cooked meat into a crock pot with 3-4 cups chicken broth (you could use chicken boullion cubes, but be sure not to add any other salt, or just use plain water - the broth adds more flavor). Use about 1/2 - 1 cup of the broth to clean the fry pan after you brown your meat - this helps thicken your broth, and add it to your crock pot. You can use up the left-over flour from your dredgind at this time; before putting the liquid in the fry pan, add the left-over flour and brown it (like making gravy) this will thicken your broth and save throwing it away.
You will want to simmer this in the crock pot for several hours (length of time depends on type of meat, but goat and gizzards are fairly tough, so several hours would be ok ; lamb would take less time). You really don't need to add any seasonings at this point.
About 1/2 hour before you are ready to serve, add the curry powder to taste. (Red curry is hotter than the yellow or green, but yellow is my favorite). I usually use between 2 tbs to 1/4 cup. Also I put in a few sprinkles of worchestershire sauce.
If you wish, add salt at this stage. I usually go light on salt. If your sauce isn't as thick as you'd like, thicken it by removing a little liquid and dissolve flour in it to make a thin paste - then add it back into the liquid.
You could make this in a pan on the stove and cook it all afternoon, stirring often, but the crock pot is a perfect method. I usually cook my meat in the broth for 4 - 6 hrs on low (after I get it good and hot on high).
Just before serving, I like to add a few freshly chopped green onions mainly for color.
Serve over rice (use long-grained rice rather than instant).
This recipe isn't hard, it can be adjusted to suit your taste. It does take a long time to cook, but using the crock pot makes it easy - only about 1/2 hr prep time until you start the rice.
Curry Goat/ Jamaican Recipe
by Veda Nugent and Marrett Green
In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.
Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1? hours (not including marinating)
Ingredients:
3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
? teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into ?-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ? cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
Add the potatoes and ? cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ? cup / 60 mL water and simmer for another 5 to 10 minutes.
Serve with rice or roti and a salad.