Do we actually want one other Curry Goat recipe? If the approach is completely different than those I’ve already shared, completely YES we do! Over time we completed Curry Goat within the Oven, within the Slow Cooker, Coal Pot, Pressure Cooker, and the extra traditional low and slow approach. Nevertheless, in none of these recipes did we make use of the usage of this method of cooking curry.
You’ll Want…
4-5 lbs goat (with bones)
1 lime or lemon (see observe)
1 medium onion (sliced)
10-14 cloves gallic (smashed)
2 1/2 tablespoon olive oil (use your fav oil)
2 heaping tablespoon Caribbean Green Seasoning
2 bay leaves | 1/2 teaspoon black pepper
3/4 tablespoon Anchar Masala
1 teaspoon Cumin seeds (geera)
1 scotch bonnet pepper (see observe)
2 1/2 tablespoon curry powder
4-6 pimento berries (allspice)
1 giant tomato (diced)
3/4 tablespoon salt (modify)
water
6 sprigs contemporary thyme
2 tablespoon chopped parsley
Notes! Could I counsel that you just watch the video beneath as I share invaluable washing, reducing, and different necessary steps in additional element. I used goat meat with bones as I a lot desire the deeper taste I get from doing so. If doing this recipe gluten free, please undergo the total checklist of elements to ensure they meet together with your particular gluten free necessities. Particularly the Curry Powder you employ as some could comprise fillers. The Anchar Masala will be sourced at your native or on-line West Indian grocers. In complete I used shut to 2 Scotch Bonnet peppers as I get pleasure from my Curry Goat spicy. You’re free to make use of as a lot or much less to your personal warmth tolerance.
In a deep heavy pot on a medium flame, add the oil, adopted by the onion and garlic. Prepare dinner on low for two minutes, then add the cumin seeds, black pepper, 1/2 a scotch bonnet pepper and Caribbean Inexperienced Seasoning. Prepare dinner for an additional 3 minutes on low, stirring a couple of instances.
Add the curry powder and stir effectively. Prepare dinner for 4-5 minutes. Now flip the warmth as much as medium and add 1 1/2 cups water. Adopted by the pimento berries, tomato, and Anchar Masala. Must you not have the masala, use 1 teaspoon floor roasted cumin (geera).
The purpose right here is to cook dinner out the ‘rawness’ of the curry, whereas constructing a depraved curry base. Add the bay leaves. The tomato will assist us later develop a beautiful gravy and the acidity brings stability to the general taste of the curry.
Prepare dinner on a fast boil till all the liquid is gone. This step will focus the general taste of the curry. Within the video I defined that I wish to see the oil we began with, plus get separation after I go my spatula.
At this level we’ll add the washed and drained goat to the pot. Flip the warmth as much as medium/excessive as we wish to sear the items of goat and within the course of coat it with the curry. No we didn’t season the goat upfront and within the video I defined how and why I washed the the goat with the lime juice.
Flip the warmth to medium, cowl the pot and let the goat spring it’s personal juices because it involves a boil. After which, flip the warmth to med/low and let it cook dinner with the lid barely ajar for 10 minutes.
Time to maneuver on. Take away the lid, flip up the warmth and burn off that liquid.
We now have so as to add liquid to slowly braise the goat till fork tender. I’ve been requested about utilizing rooster and/or beef inventory as a substitute of the water I desire utilizing. Be aware that ought to you employ inventory, it is going to alter the style of the completed curry. If I have been to make use of any inventory, it’d go for a vegetable one.
Add boiling water to the pot to cowl the goat by about 1 inch or so. Carry to a boil, then flip the warmth right down to a simmer, add the salt and permit it to cook dinner with the lid on (barely ajar) for 2- 3 hours. Sure it is going to take lengthy and as defined within the video, the cook dinner time (getting tender) will rely upon how outdated the goat was when it was butchered. An older goat will clearly take longer to tenderize.
Because it got here as much as a boil I added the sprigs of time and floated a Fatali pepper (elective), which I broke afterward to launch the warmth. Must you wish to management the warmth of this curry goat, don’t add a scotch bonnet at first after we did. As an alternative, float a WHOLE pepper at this level and Do NOT break it. Close to the tip, take away the pepper and discard. You’ll get a refined kiss of warmth and tons of taste from the oils on the pores and skin of the pepper.
Keep in mind to stir each 20 minutes or so and ensure there’s water so it doesn’t burn (add if obligatory). After about 2 and 1/2 hours, verify to see if it’s tender to your liking and it’s possible you’ll as effectively style and modify the salt now.
When you’re pleased with the salt and tenderness, modify the gravy (flip up the warmth to thicken.. however remember the fact that it is going to thicken because it cools). Closing step is so as to add the parsley and switch off the range. Since goat will be fatty (until you employ lean boneless), I discover that the parsley cuts the fats a bit. Historically you’d use Shado Beni (culantro) or cilantro (coriander) as a substitute.
We didn’t season and marinate the goat over night time, nonetheless you’ll be pleasantly shocked how scrumptious this Curry Goat is.
Low and sluggish is the sport. Sure a stress cooker will lower the time by about 75%, however I can assure you, it won’t be as tasty.
Supply: Caribbeanpot.com
