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Curry goat
Created by Bopper7, Wednesday, 23 September 2009
none
A Jamaican Classic.
Ingredients
At a glance
Categories
Serves
4
- 1kg lean goat meat
- juice of ½ a lime
- 2 tbsp mild curry powder
- 2 tbsp all-purpose seasoning
- 6 tbsp sunflower or groundnut oil
- 425ml vegetable stock
- 1 onion - roughly chopped
- a 2cm piece of root ginger - finely chopped
- 1 hot red chilli (ideally Scotch bonnet) - seeds left in, chopped
- 2 garlic cloves - finely chopped
- 10 allspice berries
- ½ a red pepper - deseeded and cubed
- ½ a green pepper - deseeded and cubed
- 2 spring onions - green part only,
- roughly chopped
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped fresh coriander
- salt and pepper
- 2 waxy potatoes - cut into chunks
- boiled rice, to serve
Method/steps
- Wash the meat and pat it dry with kitchen paper - any small bones in it are good for flavour.
- Cut it into large chunks, then put it in a large bowl with the lime juice, curry powder and all-purpose seasoning.
- Turn it over with your hands to get it well coated. Leave to marinate for 4 hours in the fridge.
- Heat a large non-stick casserole or heavy-based saucepan until it is very hot, then add the oil. When the oil is very hot, put the goat in and turn the chunks over with a wooden spoon to coat the meat in oil. Cover with a lid, turn the heat right down to very low and leave it to just simmer for 45 minutes. The goat will sweat in its own gravy, locking in all the juices with none of the usual browning or boiling - this is the way it's done! Keep checking the pot to make sure the meat isn't getting scorched on the bottom.
- After 45 minutes, add 150ml of the stock, bring to the boil, turn the heat right down, cover and leave to simmer. After another 45 minutes, repeat this with another 150ml of stock and cook for a further 45 minutes.
- Add the onion, ginger, chilli, garlic and allspice and stir gently.
- Add the rest of the ingredients - except the potato and rice, but including the rest of the stock - and bring to the boil.
- Turn the heat down again, cover and cook for another 2 hours, stirring from time to time.
- Keep an eye on it and add more stock if it seems dry. Twenty minutes before the end of cooking time, add the potatoes and gently stir them in.
- Once the potatoes are soft, check the curry for seasoning and serve with boiled rice.
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