JAMAICAN CURRIED GOAT
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
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
Provided by Food Network
Categories main-dish
Time 14h10m
Yield 10 to 12 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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- 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).
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- 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.
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- 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.
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- 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.
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