Serving healthy food today to the future we will serve tomorrow
Curried Goat
8-10 Servings
DIRECTIONS
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Chop the meat into large chunks, keeping the meat on the bones to maintain a sweeter flavour.
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Make a marinade of allspice, curry powder, spring onions, onions, tomatoes, chillies, garlic, ginger, paprika, salt and pepper.
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Season the meat with the marinade and add the thyme and bay leaf. Ensure the meat is thoroughly covered with all the ingredients (Tip - The secret of Jamaican food is that marinating helps to absorb the flavours and cooking in the marinade gives extra flavour.)
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Leave to marinate for 3-4 hours.
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Remove meat from seasoning, shaking off any excess in the process. Reserve the marinade mixture because it is added again after frying and browning.
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Fry the meat in oil until brown.
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Add water and reserved marinade to meat and cook over a gentle heat for 1½ -2 hours.
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Add coconut milk just before serving.
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Serve with Rice and Peas - click here for recipe (this link will open in a new browser window), or just plain rice.
Ingredients
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juice of 1 lemon or 1 lime
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2 kg goat shoulder meat (NB this recipe does not require a high-quality cut)
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2 heaped teaspoons allspice (nutmeg, cloves and cinnamon)
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3 tablespoons curry powder
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2-3 spring onions, chopped
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2-3 onions, chopped
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4 tomatoes, chopped
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4-5 small red chillies, left whole
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2 cloves garlic, finely chopped
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2 knobs fresh ginger, finely chopped
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1 teaspoon paprika
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salt and black pepper
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2-3 sprigs thyme
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1-2 bay leaves
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oil for frying
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500 mL hot water
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125 mL coconut milk
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