Curry Goat Recipes Recipe To Lose Weight

LEVI ROOTS' CURRY GOAT RECIPE

Steps:

• Combine all of the marinade ingredients together in a bowl.
• Add the diced goat to the marinade, ensuring it is fully covered, and leave covered in the fridge for 24 hours to take in all the flavours.
• To cook, transfer the goat to a pan and cook gently over a low heat until the goat releases its juices.
• Reduce the heat and allow the meat to simmer until the moisture evaporates (approx 30 mins).
• Now, add the coconut milk, lamb boullion, Levi's Reggae Reggae Jerk Marinade and water to the pan. Stir, bring to the boil and simmer for 15 minutes.
• Then add the potatoes and cook for a further 15 minutes.
• Finally, add the peppers and cook for a final 10-15 minutes until the potatoes and peppers are soft and the goat is tender.
• Serve with Levi Roots' rice 'n' peas and roti bread.

JAMAICAN CURRIED GOAT

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.

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

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.

CURRIED GOAT

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.

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.