Peppery Goat Curry Recipes

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.

GOAT CURRY

Steps:

• Clean and cut lamb into medium size pieces. For this dish I would prefer using lamb with bone on it. Equal portions of shoulder cut and a soup cut would be ideal.
• In to a pressure cooker, add oil and sugar, and place on low flame.
• As the sugar starts caramelizing, add finely chopped onions and a pinch of salt. Stir well so that the sugar blends well with the onions.
• Continue cooking the onions slowly till it's properly broken down and turns brownish.
• Add the Ginger-garlic paste and the green chilies. Cook till the raw smell of the garlic subsides.
• Add the meat masala and chili powder, saute for 2 minutes.
• Add the lamb pieces and water, close the lid and pressure cook on a medium flame until the whistle blows 5 times.
• Take the cooker off the flame, and allow it to rest till the pressure goes off.
• Open the lid, and cook in low flame. Add salt as needed.
• As the water evaporates and the gravy starts thickening, add the coriander leaves to garnish, and your dish is done.
• Serve with Rice or Naan

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.

CURRIED GOAT

Steps:

• Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
• Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
• Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
• Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
• Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.

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.

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.

PEPPERY GOAT CURRY

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.

CURRY GOAT

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.

ISLAND GOAT CURRY

Steps:

• Scrub limes well. Use a peeler to remove only the zest. Set zest aside and juice the limes. Set juice aside.
• Heat peanut oil in a heavy skillet until shimmering. Add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown. Add goat meat and reduce heat to medium; cook until all sides are brown but the interior is not cooked. Add lime zests, sweet potatoes, chayotes, coconut, rum and stock/water. Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew rather than soup. You may also use a little more rum, but take care to taste first.
• Meanwhile, dice half the red and yellow pepper strips.
• At the end of the simmering time, stir in the pepper dice and some of the curry paste. Taste and add more curry paste accordingly. Simmer 5 minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes. Stir in reserved lime juice and remove lime zest. Turn off heat and taste before adding salt as desired.
• Place cooked rice on a platter and make a well in the middle, mounding it around the edges. Put the goat curry mixture into the well. To garnish the top of the stew, alternately arrange strips of red and yellow peppers in spoke formation. Arrange the egg quarters around the edges and arrange or scatter cilantro prettily. Place lime wedges around the edges of the rice.
• Diners can squeeze lime juice over their own portions to taste.