Authentic Curry Goat Recipe Recipes Recipe For Hand

GOAT CURRY

Steps:

• This Nepali dish is popular in South Asia, the Caribbean and many countries in Western Africa. Goat curry typically is served with rice, a side of lentils and vegetables. Most Nepali households where goat curry is served prefer to use meat that has bones in it, because the bones lend a distinct flavor. In general, goat meat's taste and cooking time vary depending on the age of the animal. To make sure you have an evenly cooked curry, ask the butcher to give you meat from same goat. Leg, neck and rib meat are good for making curry. Below, I have two separate recipes for making this curry - one using a pressure cooker and the other using a normal pot. First, place the goat meat in a large mixing bowl and add 3 tablespoons mustard oil, 1 tablespoon kosher salt and about a third of the garlic. Massage to coat the meat evenly. Cover and let sit for 30 to 60 minutes at room temperature, or refrigerate up to 8 hours. By Lauren Zaser/BuzzFeed Directions (using a pressure cooker) Heat the mustard oil in a pressure cooker (uncovered) over medium heat. Once the oil shimmers, add the fenugreek seed, star anise, cinnamon stick and dried chili peppers; cook for 5 to 6 minutes, stirring once or twice, until the spices are fragrant and the fenugreek seed turns dark brown. Stir in the onions; cook for 7 to 10 minutes or until they begin to look caramelized. Add the goat, stirring to coat. Cook uncovered, stirring often, for about 20 minutes, during which time the meat will begin to brown. Stir in 2 teaspoons of the salt, the turmeric, cumin, coriander, curry powder and garlic, stirring so the spices are evenly distributed. Cook uncovered for about 10 minutes, stirring occasionally. Combine the roasted tomatoes, green chili peppers, water and the remaining 1/2 teaspoon of the salt in a blender; puree until smooth. Transfer the mixture to the pressure cooker, stirring to incorporate. Seal/lock the pressure cooker lid. Cook for about 25 minutes, then turn off the heat. Let the pot sit for 5 minutes, then carefully unlock and open the lid. Search carefully and discard the star anise, cinnamon stick and dried chili peppers. Transfer the goat and its sauce to a warm serving bowl or platter. Garnish with the cilantro and the chili peppers, if using; serve right away. Directions (using a pot or a Dutch oven) By Lauren Zaser/BuzzFeed Preheat the broiler to high (or 400-degree oven), and fit a rack 6 to 8 inches from the broiler. Line a large rimmed baking sheet with foil or parchment. Place the tomatoes, chopped red onions, ginger, green chiles, and half of the remaining garlic on the baking sheet and broil until the tomatoes are soft and starting to blacken, 8 to 10 minutes. Let the mixture cool slightly, then puree in a blender with the water. Set aside. Heat the remaining 2 tablespoons mustard oil in a large pot or dutch oven (at least 5-quart volume) over medium heat. When the oil is shimmering, add the fenugreek, star anise, bay leaves, cinnamon sticks, and dried chiles. Cook, stirring, until the spices are fragrant and the bay leaves and fenugreek are starting to brown, about 6 minutes. Add the goat and stir. Cook, uncovered and stirring occasionally, until the meat is cooked on the outside and starting to brown slightly, about 25 minutes. Add the remaining 2 teaspoons salt along with the turmeric, asafetida, cumin, coriander, curry powder, and the remaining smashed garlic and stir. Cook, uncovered, until the goat is lightly browned and the spices are fragrant, about 15 minutes more. Add the tomato-vegetable puree to the pot and stir. Reduce the heat to medium-low and cook, covered, until the goat is very tender, about 2 hours. Transfer the goat curry to a warm serving bowl and garnish with the cilantro to serve.

JAMAICAN CURRY GOAT RECIPE

Steps:

• Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
• In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
• Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
• Add the goat meat and allow it to seared on all sides.
• Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
• Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.

CURRY GOAT

Steps:

• For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
• For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
• Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
• Serve with rice or rice and peas.

JAMAICAN CURRIED GOAT

Steps:

• Season the goat with the curry powder, thyme, pimento, black pepper and coriander seeds at least 6-8hrs before using it.
• Preheat oven to 150°C/300°F,gasmark 2. Heat oil in a pan and cook the goat pieces until golden brown.
• Soften the tomatoes, onions, peppers and garlic in some olive oil and add it to the meat. Immerse the ingredients in double their quantity of water or stock and bring to the boil.
• Remove from heat and place in preheated oven for 1-1 to 1½ hours, until goat is tender.
• When ready, remove goat from pan, simmer sauce till reduced by half, then return meat to pan and serve with rice and peas.

GOAT CURRY

Steps:

• Place the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large flameproof casserole dish, add the onion mixture and cook for 5 mins until softened. Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt. Cook for 2-3 mins until fragrant.
• Tip the mutton or goat into the pan. Cook for 5 mins over a medium-high heat until the meat has browned. Add the chopped tomatoes and stock. Increase the heat, bring to the boil and cook for 10 mins. Reduce heat, cover and leave to simmer gently for 2½ hrs - remove the lid for the final 30 mins of cooking.
• Add the beans to heat through, plus more chilli if you want it spicier. After 5 mins more, remove from the heat. Add the lemon juice and coriander, and stir well. Serve with warmed roti and rice.