Curry Goat Recipe

A Curry Goat Recipe

"The most popular method of cooking goat meat in Trinidad is to curry it."

"Even more popular than curry goat by itself in Trinidad is a good Goat Roti. Somehow the inherent curry goat flavour mixes together with the other sides like the channa and aloo, bodi, and fry ochro to make one mouthwatering, TASTETATIONAL experience…. Oh! And don’t forget; Ah red Solo ( soft drink, soda) to wash it down… But wait! I already did dhalpuri . You could surely make your own Goat Roti at home now lol! Here’s Curry Goat. Enjoy " www.simplytrinicooking.com

CURRY GOAT

1 lb goat meat, cubed
1 lime
1 onion, chopped
2 tbsp green seasoning
4 tsp masala (divided)
2 tbsp curry (divided)
1/2 tsp saffron (tumeric)
4 cloves garlic (divided)
7 leaves culantro, chopped
4 sprigs chive, chopped
1 tbsp soy sauce (optional)
1 tbsp coconut powder
Salt to taste
Pepper to taste

Wash the meat with the lime and drain

add salt

green seasoning

2 tsp masala

saffron (tumeric) powder

and 1 tbsp curry powder

add the onion and two cloves of chopped garlic

then the culantro (chadon beni ) and chive. Mix well. Leave to marinate for at least one hour.

Tip: You can use this time wisely and boil your rice or knead flour for bake or roti, while the meat marinates

Heat the oil

and saute the other 2 cloves of chopped garlic

In about 1/2 cup of water, mix 2 tsp of masala and 1 tbsp of curry powder. Add to the sauteed garlic and allow to cook for about one minute.

Add the marinated goat and mix in the curry thoroughly.
Then add the soy sauce (optional)

Allow to cook for about 5 minutes or when you see the water is drying down.

Add the coconut powder

Then add enough water to cover the meat and pressure cook for 15 minutes.

Tip: To avoid burning the meat, here’s a tip…When you add the water
 lift the pressure cooker and remember it’s weight. Then as you cook, periodically lift the weight and shake the pressure cooker to test if there is any water remaining.

N.B. Use this method only for meats and not for split peas.
For peas try the following method….
Look at the amount of steam and use your sense of smell; if you see wisps of steam and get a slight aroma, check your pressure cooker.

After about 15 minutes check the meat for tenderness. By this time it should be about half done. Top up with water and pressure cook for another 15 minutes or until the water has evaporated (Similar to the amount of water you had before you started to pressure cook the goat)

This is curry goat with dhalpuri and curry bodi and aloo.

Recipe adapted from: http://www.simplytrinicooking.com/curry-goat/#ixzz3mRxmq7eS