Curry Goat Recipes Recipe Paper

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JAMAICAN CURRIED GOAT



Jamaican Curried Goat image

He likes it hot, I like it good. We compromise on jalapeno peppers.

Provided by Roxy

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h59m

Yield 8

Number Of Ingredients 12

2 pounds goat stew meat, cut into 1-inch cubes
2 fresh hot chile peppers, seeded and chopped
2 tablespoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 rib celery, chopped
2 ½ cups vegetable broth
1 bay leaf
3 potatoes, peeled and cut into 1-inch chunks, or more as desired

Steps:

  • Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
  • Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
  • Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
  • Remove stockpot from heat, skim off surface fat, and remove bay leaf.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 20.1 g, Cholesterol 53.2 mg, Fat 7.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 509.3 mg, Sugar 3.5 g

CURRY GOAT



Curry Goat image

Provided by Food Network

Categories     main-dish

Time 14h10m

Yield 10 to 12 servings

Number Of Ingredients 8

5 pounds frozen goat meat, defrosted
7 to 8 whole allspice
3 cloves garlic, coarsely chopped
1 onion, chopped
1 to 2 Scotch Bonnet peppers
1/2 sprig fresh thyme
1 cup spicy curry powder
2 tablespoons seasoning salt, such as Lawry's

Steps:

  • In a large bowl, mix the goat, allspice, garlic, onion, peppers and thyme. Sprinkle the curry and seasoning salt over the mixture and mix well.
  • Place the bowl in the refrigerator to marinate for overnight, about 12 hours.
  • After marinating, place the mixture into a pot and add water just under the level of the meat. Cover the pot and cook over high heat for 30 minutes. After 30 minutes, lower the heat to medium and cook for another 1 to 1 1/2 hours. (Use a long spoon to stir the meat from bottom to the top every 15 to 20 minutes until the heat is turned down.)
  • When the meat can be cut easily with the spoon, it is fully cooked. Remove from the heat and let the meat sit so the oil from the meat can rise to the top. Skim off the oil and discard.

CURRIED GOAT



Curried goat image

Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves

Provided by Jo and Leisa Creed

Categories     Dinner

Time 2h20m

Number Of Ingredients 14

1kg goat meat, cut into cubes (we got ours from Cabrito Goat Meat)
4 tbsp curry powder
1 tbsp turmeric
1 tsp black pepper
1 tsp Jamaican allspice (ground pimento)
3 tsp salt, to taste
1 medium onion, sliced
4 spring onions, thinly sliced, plus extra to serve
2 tsp minced garlic
6-7 thyme sprigs
5 tbsp oil (vegetable or coconut)
1 medium carrot, cut into cubes
1 medium potato, cut into 2cm cubes
1 Scotch bonnet chilli, left whole

Steps:

  • Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
  • Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
  • For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.

Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

PEPPERY GOAT CURRY



Peppery Goat Curry image

This recipe was passed on to me by my mom-in-law. She is a wonderful cook. I love this recipe for its simplicity. This is really a spicy curry so you better have it with plain white rice. Enjoy your winter meal.

Provided by Jimmicky

Categories     Main Dish Recipes     Curries

Time 47m

Yield 4

Number Of Ingredients 8

2 tablespoons vegetable oil
2 large red onions, finely chopped
2 green chile peppers, chopped
3 tablespoons freshly ground black pepper
½ teaspoon ground turmeric
1 pound goat meat, cut into 1-inch chunks
1 pinch salt to taste
1 cup water

Steps:

  • Heat oil in a stovetop pressure cooker over medium-high heat. Add red onions; cook and stir until softened, 5 to 10 minutes. Stir in green chile peppers, black pepper, and turmeric.
  • Mix goat meat into the pressure cooker. Add salt; stir thoroughly until goat is evenly seasoned, about 2 minutes. Pour in water. Close and seal lid according to manufacturer's instructions; bring to high pressure. Cook until goat is tender, about 15 minutes.
  • Remove from heat and release pressure using the natural-release method according to manufacturer's instructions.

Nutrition Facts : Calories 213.6 calories, Carbohydrate 12.4 g, Cholesterol 53.1 mg, Fat 9.3 g, Fiber 2.9 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 108.2 mg, Sugar 4.4 g

TRINIDADIAN CURRY GOAT AND ROTI



Trinidadian Curry Goat and Roti image

Curry goat is a flavourful, delicious and popular dish in Trinidad and other Caribbean countries like Jamaica. There are several ingredients and sauces for this curry recipe but it is so worth it. If you are having trouble locating some ingredients, try heading to Caribbean, A...

Provided by Nadia Boachie

Categories     Main Dishes

Time 13h

Yield 6 servings

Number Of Ingredients 37

3 cups all-purpose flour
4 tablespoons extra-virgin olive oil
4 scallions
4 pounds goat stew meat, cut into 1"-inch pieces
1 teaspoon sugar
1/4 white onion, sliced
1 bunch thyme
1/2 lemon or 1 lime
2 teaspoons baking powder
2 1/2 tablespoons curry powder
2 bunches of cilantro
1/2 cup green seasoning (see below for recipe, can also be bought at a store that sells Caribbean foods)
1 1/2 teaspoons salt
2 teaspoons duck and goat curry powder
1 bunch parsley
1 tablespoon cilantro, finely chopped
1 tablespoon ghee or neutral oil
2 teaspoons amchar masala
12 garlic cloves
3/4 white onion, small dice
1 1/4 cup warm water or slightly more
2 tablespoons green seasoning (recipe above)
1 large white onion
2 tablespoons garlic, minced
1/3 cup butter
6 thyme sprigs
1/2 Scotch bonnet chili pepper
1 habanero pepper, blended
1/4 cup ghee or neutral oil (for basting the roti)
Salt, to taste
1 stalk celery
1 tablespoon kosher salt
Bunch of cilantro, roughly chopped
6 pimento peppers
Freshly ground black paper, to taste
1/2 teaspoon ground cumin
1 habanero pepper

Steps:

  • In a large bowl mix together flour, sugar, baking powder and salt.
  • Either cut the goat into 1"-inch pieces yourself or ask your butcher to cut it up for you when purchasing. Soak in the juices of 1/2 lemon or lime and rinse with water.
  • Make a well in the middle of the flower mixture and then add oil, followed by warm water. Knead dough for 30 seconds to 1 minute to form soft and sticky dough.
  • Season the meat with 1/2 cup of green seasoning, cilantro, onion, garlic, habanero pepper, salt and pepper. Refrigerate for a minimum of 8 hours and up to 24 hours.
  • Divide dough into 6 equal pieces. Set aside and let rest for 15-30 minutes.
  • Combine curry powder, duck and goat curry power, amchar masala and 2 tablespoons of green seasoning -- this is your curry mixture.
  • The resting of the dough helps to relax the gluten and make it not only easier to work with, but also produces tender paratha.
  • Heat oil in a heavy-bottomed pan, add your quarter onion sliced, and cook until soft and browning. Add curry mixture to the hot oil and cook for 3-5 minutes.
  • Place the 6 dough pieces on a heavily floured surface and roll out each dough ball into a circle. (They do not have to be perfect circles.)
  • Add goat meat and thyme sprigs, as well as any reserve liquid from marinating bowl to pan. Cook until goat is browned and releases liquid. About 20 minutes. Taste for salt and adjust seasoning.
  • Using your fingers or a knife, rub ghee or oil (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
  • Add about 4 cups of water to the goat, reduce the heat and simmer gently for about 1 to 1 1/2 hours to tenderize the meat.
  • Using a knife, make a cut from the centre of the dough to the outside. Roll dough clockwise to form a cone.
  • If the meat is not tender enough or the liquid is evaporating too quickly add more water and continue cooking.
  • Push cone tip inwards. Place in an oiled bowl and cover with a damp cloth. Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out and let rest for about 2 hours or more, covered.
  • Before taking your curry off the heat, toss in chopped cilantro and cumin
  • When ready to cook, heat up griddle, crepe pan or cast iron to medium heat. Meanwhile, gently flatten out each cone and roll out. Begin rolling out the dough from the centre working outwards.
  • Rotate the dough slightly each time you roll it. Try and aim for about 10"-inch circles, make sure they are thin at the edges. Gently place dough on the griddle, I used a large frying pan, but a skillet will work as well.
  • Heavily oil (or baste with ghee) the upwards facing side of the dough (making sure you baste the edges too). Cook until tiny bubbles/air pockets appear on the top of the roti, then flip dough.
  • Making the 'torn up shirt' look can be achieved in several ways. You can crush roti with two spatulas while still on the griddle (essentially squishing the roti so the flakes become visible).
  • You can also place roti in a large bowl with a lid and shake or wrap in a clean cloth and shake vigorously.
  • Serve warm with curry.

INDIAN GOAT CURRY



Indian Goat Curry image

An aromatic, comforting curry made in the pressure cooker. In India, this curry is normally made with kid goat meat but you could also use lamb. Serve with rice or hot chapatis.

Provided by Anonymous

Time 1h50m

Yield 6

Number Of Ingredients 17

3 ½ pounds baby goat meat, cut into small cubes
salt to taste
3 teaspoons ground turmeric, divided
5 tablespoons vegetable oil
1 teaspoon white sugar
3 medium potatoes, halved
3 pods cardamom
4 whole cloves
1 (1 inch) piece cinnamon stick
3 medium onions, thinly sliced
2 peppers green chile peppers, minced
4 cloves garlic, minced
1 (1 inch) piece minced fresh ginger root
2 medium tomatoes, sliced
¾ teaspoon chili powder
2 ¼ cups water, divided, or as needed
freshly chopped cilantro

Steps:

  • Wash goat meat well under cold running water and pat dry. Rub in salt and 1 teaspoon turmeric powder. Set aside for 10 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add sugar, allowing it to caramelize. Saute potatoes in the caramelized sugar until golden, about 5 minutes. Remove potatoes and set aside.
  • Stir in cardamom pods, cloves, and cinnamon stick. Add sliced onion, chile peppers, garlic, and ginger. Cook until onions are soft and golden, about 5 minutes. Stir in tomatoes, remaining 2 teaspoons turmeric powder, and chili powder; cook, stirring often, for about 5 minutes. Add goat meat, stirring to blend everything. Add enough water to cover the meat, about 2 cups.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Taste curry and adjust seasoning with salt and sugar to taste if necessary.
  • Check the goat to make sure it is tender. Add the potatoes and about 1/4 cup more water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
  • Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Adjust seasoning once more. Transfer to a serving dish and garnish with fresh cilantro.

Nutrition Facts : Calories 466 calories, Carbohydrate 29.3 g, Cholesterol 124 mg, Fat 16.8 g, Fiber 4.5 g, Protein 48.5 g, SaturatedFat 3.4 g, Sodium 160.8 mg, Sugar 5.8 g

SLOWBURN GOAT CURRY WITH FRIEND ROTI



Slowburn Goat Curry With Friend Roti image

Thick Indian inspired goat curry, with potatoes, coconut milk and serrano chilies, that turns up the heat, every so slowly till you melt. Grab a piece of crisp fried roti and dive right in.

Provided by Ultraswayed

Categories     Meat

Time 2h30m

Yield 4-5 serving(s)

Number Of Ingredients 24

2 1/2-3 lbs goat meat, shoulder (bone in)
6 ounces coconut milk (1/2 can)
1 teaspoon fresh ground ginger
2 tablespoons curry powder (get an authentic ethnic curry, not McCormick)
4 tablespoons olive oil (to cover bottom of pan)
1 -2 coarsely chopped white onion
3 smashed garlic cloves
4 medium potatoes (peeled and sliced)
1 -2 cup water
1 1/2 teaspoons salt
1/4 cup chopped fresh cilantro
1 dash cinnamon
1 teaspoon ground cumin
4 -6 serrano chilies (chopped seeds and all)
1 pinch chili powder (optional)
vegetable oil (for frying)
chopped scallion (to garnish, optional but so good) (optional)
1 1/2 cups whole wheat flour
1 teaspoon melted butter
1/4 cup warm whole milk or 1/4 cup skim milk
1/2 cup warm water
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon baking powder

Steps:

  • Before you make curry, prepare Roti dough:.
  • In a large bowl, combine the flour, salt, sugar, baking powder.
  • Make a well in the center and add warm water, melted butter and milk, mixing it with the flour until a soft dough is formed. If dough is still too dry add teaspoons of water till your dough is soft, slightly sticky, but not wet.
  • Dust kneading board with flour; place the dough on the board and knead for 2 minutes or so.
  • Cover with plastic wrap and let rest for an hour or so.
  • To make Curry:.
  • Wash the goat and set a pot of water to boil. Enough water to cover the meat. Add goat to boiling water. Let boil till foam comes to top. Skim off till no more arises. (15 - 20 min depending how much goat you put in.).
  • Drain and set meat aside to cool.
  • In a heavy bottomed pot, cover bottom with olive oil, and heat. When oil shimmers, add chopped onions, and serranos, cook till onions become translucent. Keep heat low to medium, you don't not want to burn onions or you will impart a burnt taste to whole dish.
  • When onions are turning golden, add cumin, cinnamon, curry powder, stir and cook for 2 minutes. Then shut off heat.
  • Debone goat and slice meat finely. Add all meat back to the onions. (Make sure there are no bone chips, because it will be impossible to find them once you add the potatoes!).
  • Add water, bring back up to a boil. Add salt and coconut milk. Cover and let simmer for 20 - 40 minutes. Taste sauce. If it is too hot add more coconut milk. Too bland, you can add a pinch of chili powder. (and I mean a pinch, a 1/4 tsp can ruin an entire pot).
  • Now test goat. If meat is tender, add potatoes. If meat is very chewy, wait a bit longer till meat softens up. When meat is ALMOST as tender as you want it, add potatoes and recover pot.
  • Potatoes sliced thinly can take 10 - 20 minutes to soften up. Check after 10 minutes.
  • If sauce is too thick, add water. Potatoes will absorb water, so keep a close eye on them. ALSO: Don't stir too much, or you will break your potatoes and you will have potato soup.
  • When everything is tender, and potatoes are done, add garlic and cilantro. Stir, and cook for 5 minutes. Shut off heat.
  • Now its time to make the Roti.
  • To make ROTI:.
  • Divide the dough into three-inch balls. Dust board. Roll out the dough balls into 6-7 inch circles. Dust each flat as you create them, before you stack them so they do not stick together.
  • In a cast iron pan, (or a pan that can get very hot) Add vegetable oil. Test oil by dropping small bit of dough. If it comes to the top as soon as it hits the bottom of the pan, oil is ready. Place flat carefully in oil, it will sizzle and bubble up immediately.
  • Push dough under oil to force air into it. It will brown very quickly (30 - 60 seconds) Flip once and place on paper towels to drain. Make all dough at once. Salt them while they are still hot.
  • Plating : I enjoy a meal I can sink my teeth, and hands into. I serve this meal in a large shallow bowl. Place the chopped scallions in a bowl off to the side, or sprinkle over the curry. On a separate plate, stack the roti. The idea is to spoon the curry into small bits of the roti and pop into your mouth.
  • Serve this with cold beer and lots of napkins. Expect a little splatter but a lot of laughs. This meal is unbelievable good. And your friends and loved ones will never forget it.

Nutrition Facts : Calories 956.3, Fat 30.7, SaturatedFat 12, Cholesterol 165.6, Sodium 1492.5, Carbohydrate 101.3, Fiber 11.5, Sugar 28.1, Protein 70.8

GOAT CURRY



Goat curry image

Cheap cuts like goat and mutton require slow-cooking in strong spices to tenderise - this one-pot is a taste sensation

Provided by John Torode

Categories     Dinner, Main course

Time 3h25m

Number Of Ingredients 15

1 large onion, roughly chopped
10 garlic cloves
100g ginger, chopped
100ml vegetable oil
2 scotch bonnet chillies, chopped
small handful curry leaves
3 thyme sprigs
4 tbsp mild curry powder
700g mutton or goat shoulder, diced
400g can chopped tomato
300ml lamb or beef stock
410g can pinto, kidney or black-eyed beans
juice ½ lemon
small bunch coriander, chopped
warmed roti (Jamaican flatbread) and rice, to serve

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.

Nutrition Facts : Calories 574 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 48 grams protein, Sodium 3.5 milligram of sodium

CURRY GOAT



Curry Goat image

Provided by Food Network

Categories     main-dish

Time 15h30m

Yield 6 servings

Number Of Ingredients 16

1/2 cup soy sauce
1/4 cup curry powder
1/4 cup chopped garlic
2 tablespoons chopped fresh basil
1 tablespoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 pounds goat meat, cut into 2-inch chunks
1/2 cup oil
4 cups coconut milk
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped carrots
1/4 cup chopped green onion
4 bay leaves
Rice or rice and peas, for serving

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 CURRY GOAT RECIPE



Jamaican Curry Goat Recipe image

This finger-licking dish is one of Jamaica's most popular cuisines. Try this Jamaican curry goat recipe for dinner today.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 16

2½ lb goat meat
2½ tbsp curry powder
2 tbsp all-purpose season
½ tsp salt
1 scotch bonnet pepper* (seeds remove and finely chopped )
6 pimento berries (allspice) (crushed)
1 medium onion (chopped)
2 stalks scallion (chopped)
4 garlic cloves (crushed)
3 sprig thyme
1 tsp grated fresh ginger
1 large potato (peeled and diced)
cooking oil
water
1 lime ot lemon (to wash the meat)
2 tbsp vinegar (to wash the meat)

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.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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  • In a large bowl, add goat meat and season meat with dry seasonings (curry powders, ground roasted geera, garam masala, allspice, and salt/pepper) and let marinate for 30-45 minutes.


CURRY GOAT RECIPE - BON APPéTIT

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  • Using your hands, toss goat, lime juice, Green Seasoning, garlic, oil, curry powder, salt, and pepper in a medium bowl to coat meat. Cover bowl and let sit at room temperature at least 2 hours, or chill up to 12 hours (go the full time if you can).
  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Add curry powder and cumin and cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds. Working in 2 batches, add goat and marinade and cook, turning occasionally, until outside is lightly cooked but not browned and marinade darkens in color, about 2 minutes per side. Transfer goat to a plate.
  • Combine onion, garlic, chopped chile, and Green Seasoning in same pot and cook, stirring and scraping up any browned bits stuck to bottom of pot, about 1 minute, then continue to cook, stirring occasionally, until onion is softened and translucent, about 5 minutes longer. Return goat to pot along with any remaining marinade. Add remaining whole chile and reduce heat to medium-low. Gently stir to combine, cover, and cook until meat begins to simmer in the marinade and release some of its juices, about 10 minutes. Uncover and stir.


CURRY GOAT RECIPE | SIDECHEF

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  • Heat up your pressure cooker. Make sure your pot is as hot as it can be when you place the goat shoulder into the pot.
  • Add Olive Oil (1 tablespoon) into the pot. Ensure to coat the oil over the whole bottom of the pot.
  • Add the Ground Black Pepper (2 pinch) into the pot. Add Kosher Salt (2 pinch) and Goat Shoulder (500 gram). Then, brown the goat shoulder on all sides for a total of roughly 5 minutes. Remove and set aside.


GOAT CURRY – NOT A CURRY - BEST INDIAN RECIPES

From notacurry.com
  • Wash and clean goat meat. Trim all the excess surface fat if desired. Sprinkle some salt, lime juice, and tenderizer (optional). Refrigerate for 30 minutes.
  • Make whole masala powder: dry roast cumin seeds, coriander seeds, red chilies, cloves, peppercorn, and cardamoms. Grind into a coarse powder. Set aside.


AUTHENTIC CURRIED GOAT RECIPE | TRINIDAD - COOKING WITH RIA

From cookingwithria.com
  • Cut goat into 1-2 inch pieces (purchase precut or have the butcher cut it), or to your preference, also removing any excess fat. Soak with the juice of ½ lemon or lime, then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.
  • Season goat meat with ½ cup green seasoning, minced cilantro, sliced onion, 2 tbs minced garlic, hot pepper (if using), salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.
  • Make curry mixture: In a small bowl mix curry powder, duck and goat curry powder, amchar masala, 2 tablespoon green seasoning and ½ cup water. Set aside.


CURRY GOAT RECIPE BY PETER - COOKEATSHARE

From cookeatshare.com
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From saveur.com


GOAT CURRY RECIPE - LOVEFOOD.COM
Heat 2 tablespoons of the oil in a large frying pan and fry the meat with the garlic and spices in 3 or 4 batches until the meat is browned on all sides, adding more oil when necessary. Do not allow the garlic to burn. Transfer the meat and garlic to a large, lidded flameproof casserole. Peel and slice the onions.
From lovefood.com


HIMALAYAN GOAT CURRY RECIPE - GURKHA DURBAAR
Cooking Instructions. 1. Place the freshly brought goat in a large bowl and add 3 tbsp sunflower oil, some garlic and one tablespoon salt. Mix all the spice properly along with the meat. You also need to check that the spices have covered the goat evenly. Further, cover the meat for 30 minutes at room temperature. 2.
From gurkhadurbaar.com


JAMAICAN CURRY GOAT RECIPE - ORIGINAL FLAVA
Jamaican Curry Goat recipe! A Traditional dish that everybody loves. Its filled with loads of flavour and spices. There are many different ways of making this recipe throughout the Caribbean, but we’ve made it easy, accessible and tasty for you! Perfect for your dinners with family & loved ones, it’s rich blend of spices marinates on your taste buds and leaves you …
From originalflava.com


CURRIED GOAT RECIPE - TASTE THE ISLANDS
2016-03-01 Mix together goat meat, salt, black pepper, 4 tbsp. curry powder, sliced large onion, garlic, and scotch bonnet pepper. Marinate for at least 4 hours. Heat cooking oil in large saucepan on high and place goat meat in pan; brown to seal in juices. Once the meat is browned, add thyme and 2 cups of boiling water; cover, lower heat to medium-low ...
From tastetheislandstv.com


LEVI ROOTS' CURRY GOAT | CARIBBEAN RECIPES - GOODTOKNOW
2019-10-02 This curry goat recipe gets its bright yellow colour from turmeric and curry powder and also contains some pretty strong flavours, including whole allspice berries, chillies and garlic. Ideally, you should marinade your goat curry for 24 hours, or at least over night in the fridge to let it take in all of the flavours. In his recipe, Levi Roots suggests adding a few slices of Scotch …
From goodto.com


CURRY GOAT WITH RICE AND PEAS RECIPE - GREAT BRITISH CHEFS
Heat a deep saucepan over a medium heat and add the oil. Stir in the curry powder, cumin and coriander, cooking for 1 minute, then add 100ml of water and mix to create a paste. 3. Add the remaining 900ml of water along with the creamed coconut, garlic, bay leaves, onion, scotch bonnet, salt and sugar.
From greatbritishchefs.com


CURRY GOAT RECIPE – JAMAICAN FOODS AND RECIPES – TINTORERA
2021-10-03 Drain all of the water and, if required, dry with a paper towel. Curry powder, pimento, thyme, and scallion are all popular Jamaican herbs and spices that mix well with goat meat. Jamaican curry powder is the finest curry powder to use for this dish. It adds the appropriate color and flavor to the meal. For a list of seasonings needed for this curry goat, …
From tintorera.la


TRINIDAD CURRY GOAT RECIPE - OLIVEMAGAZINE
2018-01-12 The use of curry powder in goat curry is a clear example of this culinary influence. South Asian spicing is common in Trinidadian food – take the s treet food staple doubles, which is curried chickpeas sandwiched between two baras – deep-fried breads – served with tamarind or mango chutney and doused in hot pepper sauce.
From olivemagazine.com


AYESHA CURRY COOKING RECIPES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Ayesha Curry Cooking Recipes are provided here for you to discover and enjoy. Healthy Menu. Is Drinking Ice Water Healthy Healthy Ricotta Cheesecake Recipe Healthy Crock Pot Potato Soup Recipes ...
From recipeshappy.com


GOAT CURRY RECIPES - DELICIOUS GOAT MEAT RECIPES - THE ...
Goat curry recipes are loved around the world. Goat meat is becoming much more popular and the flavour is amazing. Here you will find a selection of goat meat curries from the Americas and India. The full flavoured meat works perfectly in a curry. In fact, if you have a lamb curry recipe, you could substitute goat meat with excellent results.
From greatcurryrecipes.net


INSTANT POT GOAT & BELL PEPPER CURRY (PAKISTANI-STYLE ...
Sep 25, 2020 - This easy Instant Pot goat meat curry is a Pakistani-style mutton recipe that is perfectly spiced, a little tart, and full of flavor.
From pinterest.com


CURRY GOAT: THE BEST JAMAICAN RECIPE | COOK LIKE A JAMAICAN
2012-07-13 1. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside. 2. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices. 3. Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1 hour.
From cooklikeajamaican.com


INSTANT POT INDIAN GOAT CURRY | MUTTON CURRY – PRESSURE ...
Oct 21, 2019 - Instant Pot Indian Goat Curry is a simple stew like preparation that's cooked with tender goat meat & few spices. This Mutton Curry is a breeze to make.
From pinterest.com


CURRY GOAT - DELICIOUS. MAGAZINE
Season with salt and pepper, then put the lid on. With the pan lid still on, turn the heat down to a simmer and cook for 1-1 1/2 hours until the meat is soft, stirring occasionally. Add the potatoes, if using, for the last 20 minutes of cooking. When the meat is tender, transfer to a board or plate.
From deliciousmagazine.co.uk


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