curried goat
- Thread starter devonbabe
- Start date
Only one from the BBC website. Have you got some goat meat? It's something that I'd love to try as I've heard that it's lower fat that chicken! low cholestral, high in iron and taste delicious. Did you know that 80% of the world consumes more goat than any other meat? I 'kid' you not 
Just seems underused over here for some reason
1. First make the Jamaican curry powder. Mix together the ground coriander, turmeric, fenugreek, ginger, black pepper, cardamom and cinnamon. Store in an airtight container.
2. Rub the goat meat with the lime juice. Place the goat meat in a large bowl with the salt, black pepper, Scotch bonnet, thyme leaves, allspice, 3 tablespoons of curry powder, spring onion, onion and garlic. Cover and marinate overnight in the refrigerator.
3. Heat the vegetable oil in a large, deep, heavy-based frying pan until very hot.
4. Scrape the marinade ingredients from the goat meat and reserve. Fry the meat until browned on all sides. Add the reserved marinade ingredients and fry for 2 minutes.
5. Add the potatoes and tomatoes and pour in enough water to cover the meat.
6. Bring to the boil, reduce heat, cover and simmer for 2 hours until the goat meat is tender and the gravy coats the back of a spoon.
7. Serve the goat curry with long grain or basmati rice.
Just seems underused over here for some reason - 900g goat's meat on the bone, chopped into 2.5cm cubes
- juice of 1 lime
- 1 tbsp Salt
- freshly ground black pepper
- 1 Scotch bonnet pepper, chopped
- thyme sprigs
- 1/2 tsp allspice berries, freshly ground
- 1 bunch spring onion, chopped
- 1 onion, chopped
- 3 garlic cloves, crushed
- vegetable oil, for frying
- 450g Potatoes, peeled and chopped into cubes
- 3 Tomatoes
- long grain or basmati rice, to serve
- 50g coriander seeds, dry-fried in a pan and finely ground in a pestle and mortar
- 50g ground turmeric
- 15g ground fenugreek
- 50g ground ginger
- 50g ground black pepper
- 15g ground cardamom
- 15g ground cinnamon
1. First make the Jamaican curry powder. Mix together the ground coriander, turmeric, fenugreek, ginger, black pepper, cardamom and cinnamon. Store in an airtight container.
2. Rub the goat meat with the lime juice. Place the goat meat in a large bowl with the salt, black pepper, Scotch bonnet, thyme leaves, allspice, 3 tablespoons of curry powder, spring onion, onion and garlic. Cover and marinate overnight in the refrigerator.
3. Heat the vegetable oil in a large, deep, heavy-based frying pan until very hot.
4. Scrape the marinade ingredients from the goat meat and reserve. Fry the meat until browned on all sides. Add the reserved marinade ingredients and fry for 2 minutes.
5. Add the potatoes and tomatoes and pour in enough water to cover the meat.
6. Bring to the boil, reduce heat, cover and simmer for 2 hours until the goat meat is tender and the gravy coats the back of a spoon.
7. Serve the goat curry with long grain or basmati rice.
devonbabe
Silver Member
yehh, its lovely. hubby worked with a guy, whoo brought it into work once a week, after a few weeks he used to come to work with 2 tupperware boxes ( one for him one for hubby),
anyway he keep nagging me to make it.... so am off tomorrow in search of goat meat. i think i know a little shop that will have it
i wasnt sure how long to leave it soaking up the juices..it says over night on that recipe.
thanks for that
(i also need a recipe for rabbit)
xxx
anyway he keep nagging me to make it.... so am off tomorrow in search of goat meat. i think i know a little shop that will have it
i wasnt sure how long to leave it soaking up the juices..it says over night on that recipe.
thanks for that
(i also need a recipe for rabbit)
xxx
Keeliewheeliebin
biker babe!
ooh goat, now there's something ive not tried before.
............doesnt help that im a vegetarian!..but sounds tasty all the same!
............doesnt help that im a vegetarian!..but sounds tasty all the same!
