curry goat
- Thread starter craarc
- Start date
Associate
- Joined
- 6 Aug 2004
- Posts
- 2,293
- Location
- Norwich
Same as any other curry. Just with goat (will need longer cooking, treat it like lamb). Unless you want a specific type of curry to go with it?
Get some goat - make a curry. Easy.
brill mate thx
I remember Hugh Fearnley-Whittingstall talking about one on his travels, here is the recipe:
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/curry_goat
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/curry_goat
I cook this regulary, but i use Mutton instead of Goat.
CURRIED MUTTON
INGREDIANTS. Serves 4
2 Lb. mutton. I use either shoulder or back chop. (Get it chopped up!)
1 Teaspoon black pepper
3 Tablespoons medium Curry powder (preferably CARRIBEAN style, read below)
1 tablespoon hot curry powder (same brand)
2 Cloves minced garlic
1 Onion, finely diced
1 Scotch bonnet pepper, minced or 2 if you like it hot.
2 Sprigs thyme or 2 pinches dried thyme
3 Cups stock (I use 1 chicken and 1 lamb stock cube each) or 2 pints total.
Method
Fry onion gently for 5 mins.
Add garlic, fry for 1 min,
Add meat and fry for 3 mins.
Add curry powder and black pepper, peppers and thyme, fry for 1 min.
Add stock. Stir and cover then cook gently for 2 to 3 hours. Remove lid for last hour. Test a bit of meat to see if soft.
Add a little more stock if needed.
Its a balance, the more liquid, the less flavour, the less liquid, the more flavour, i use a pressure cooker, and the liquid id usually around 2" deep.
Its tastes better if left to cool down, put in fridge and then eaten next day or day after.
I have tried other curry powders, but the carribean powders that come in a tub are better.
edit.
I dont marinade the meat first, as i found its nicer cooking it first then leave for at least 24hrs before eating.
serve with
Rice & peas serves 4
1 medium sized can red kidney beans
1 can coconut milk
2 cups of easy cook long grain rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
4 cups of liquid
Drain the liquid from the can of beans into a cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
Remove lid and let sit for around 20-30 mins before serving, stirring it occasionally.
CURRIED MUTTON
INGREDIANTS. Serves 4
2 Lb. mutton. I use either shoulder or back chop. (Get it chopped up!)
1 Teaspoon black pepper
3 Tablespoons medium Curry powder (preferably CARRIBEAN style, read below)
1 tablespoon hot curry powder (same brand)
2 Cloves minced garlic
1 Onion, finely diced
1 Scotch bonnet pepper, minced or 2 if you like it hot.
2 Sprigs thyme or 2 pinches dried thyme
3 Cups stock (I use 1 chicken and 1 lamb stock cube each) or 2 pints total.
Method
Fry onion gently for 5 mins.
Add garlic, fry for 1 min,
Add meat and fry for 3 mins.
Add curry powder and black pepper, peppers and thyme, fry for 1 min.
Add stock. Stir and cover then cook gently for 2 to 3 hours. Remove lid for last hour. Test a bit of meat to see if soft.
Add a little more stock if needed.
Its a balance, the more liquid, the less flavour, the less liquid, the more flavour, i use a pressure cooker, and the liquid id usually around 2" deep.
Its tastes better if left to cool down, put in fridge and then eaten next day or day after.
I have tried other curry powders, but the carribean powders that come in a tub are better.
edit.
I dont marinade the meat first, as i found its nicer cooking it first then leave for at least 24hrs before eating.
serve with
Rice & peas serves 4
1 medium sized can red kidney beans
1 can coconut milk
2 cups of easy cook long grain rice
1 small onion, chopped
1 clove garlic, chopped
1/4 teaspoon dried thyme
1 table spoon oil
1 scotch bonnet pepper (whole, do not chop up)
4 cups of liquid
Drain the liquid from the can of beans into a cup and add the can of coconut milk and enough water to make four cups of liquid. Place liquids in a pot with beans, onions, garlic, thyme and oil, bring to a boil. Add rice and stir for a minute. Reduce heat to Low. Place scotch bonnet pepper on top of liquid and cover tightly for 30 minutes or until rice is cooked. Remove scotch bonnet pepper before serving.
Remove lid and let sit for around 20-30 mins before serving, stirring it occasionally.
Last edited: