Goat Curry...

Goat + Curry???

Goat + Tikka = Goat Tikka
Goat + Korma = Goat Korma
Goat + Rogan Josh = Goat Rogan Josh
Goat + Bhuna = Goat Bhuna
Goat + Balti = Goat Balti
Goat + ANY curry flavour = Goat Curry..
 
Malt_Vinegar said:
Goat + Curry???

Goat + Tikka = Goat Tikka
Goat + Korma = Goat Korma
Goat + Rogan Josh = Goat Rogan Josh
Goat + Bhuna = Goat Bhuna
Goat + Balti = Goat Balti
Goat + ANY curry flavour = Goat Curry..
Click to expand...

I was after something more Jamaican :D I cook curries on a regular basis and wanted to try something different.
 
Phone, auto correct and only g service so takes ages to do anything.

Or look at las iguanas menu then find a recipe for that curry and don't forget the platain. Well nice dish.
 
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I run a goat farm and so have access to ready meat. Extensive testing has shown me that if you cook the meat slowly and with marinading it can be very nice. Its very good in a slow cooked stew and works well in sausages if you add a little pork fat. I 've even minced it and had a goat bolognese. Cooked properly its not a million miles off lamb. Note - you want nice tender young male goats to eat and not stringy old ones that have been around the block a few times :-)
 
i have one i cook fairly regulary.

also i tend to use mutton instaed of goat, i find it less fatty and "gamey"

Curried Goat Stew Recipe - Nevis, West Indies
Ingredients:
2 Lb. Goat meat i used shoulder or back chop cut into bitesize pieces
1 Teaspoon Salt
1 Teaspoon freshly ground black pepper
3 Tablespoons Curry powder (preferably Carribbean style)
2 Cloves minced garlic
1 Onion , finely diced
2 Scallions, finely diced
2 Bay leaves
2 Scotch bonnet peppers, minced
2 Sprigs thyme
3 (1.5pts)Cups stock (i use half chicken and half beef)

fry off onion until soft, add garlic and scotch bonnets, for another minute.
add meat and cook gently for 5 mins.
add, salt, pepper, curry, scallions (spring onions), bay leaves and thyme.
then add stock.
bring to boil and simmer for 2 hrs, uncovered.
check liquid level, add some more stock if needed.
meat should be soft, but i have often had to cook it for 2.5 to 3 hrs to get meat tender.
its a balancing act with the gravy, too much and it will be watery, to little, there will be more flavour but less gravy

cook this at leat 24 hrs before eating, but i often leave it 48 hrs.
just cook it and leave in fridge.


serve with rice and peas

1 medium sized can red kidney beans
1 can coconut milk
2 cups of 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)
water

Drain the liquid from the can of beans into a measuring 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 Medium-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.
This recipes can also be made using other peas.

also when rice is cooked remove lid and let cool down for at least 30 mins. stirring every now and then.
at first the rice will look quite wet, but after 30 mins it will be dry but creamy
 
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