Saintvincentcurriedgoat Recipes

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SAINT VINCENT CURRIED GOAT



Saint Vincent Curried Goat image

Make and share this Saint Vincent Curried Goat recipe from Food.com.

Provided by SueVM

Categories     Lamb/Sheep

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs lamb (or mutton trimmed and cut into cubes)
1/4 cup onion, chopped
2 tablespoons turmeric
2 garlic cloves, chopped
1 tablespoon hot pepper sauce
2 teaspoons ginger, freshly grated
1/2 cup red wine
1/4 teaspoon cooking oil
1/4 cup tomato ketchup
1 teaspoon curry powder
1/2 teaspoon salt
1 teaspoon vinegar
3 teaspoons chutney

Steps:

  • Season meat with garlic, salt, vinegar and hot pepper. Allow to marinate for about 1 hour.
  • Heat oil, add curry powder, then the meat and brown.
  • Add remaining ingredients.
  • Cover and simmer over low heat 1 to 1 1/2hrs or until meat is tender then adjust seasoning to taste.
  • Serve on a bed of rice.

Nutrition Facts : Calories 404.6, Fat 23.3, SaturatedFat 9.5, Cholesterol 120, Sodium 644.5, Carbohydrate 9.2, Fiber 1.2, Sugar 4.2, Protein 32.8

NEVIS CURRIED GOAT STEW



Nevis Curried Goat Stew image

This is the national dish in Nevis, West Indies. Delicious curried goat stew. It's really good and every restaurant on the island has it on the menu. Now I doubt this recipe will be reviewed by many, if at all. I just want to post it in case someone is looking for it and so I don't forget how to make it. If you do happen to make it, be sure to serve it over steaming hot white rice and with corn bread and ice cold beer!

Provided by Penny Stettinius

Categories     Curries

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs goat meat
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons curry powder (preferably Madras style)
2 garlic cloves, minced
1 onion, diced finely
2 scallions, diced finely
2 bay leaves
2 scotch bonnet peppers, minced
2 fresh thyme sprigs
3 cups vegetable stock

Steps:

  • Wash & cut meat into bite sized pieces. Combine ingredients & rub into meat.
  • Cover and marinate in the refrigerator for at least 6 hours.
  • Bring stock to a simmer in a heavy saucepan. Now add all the meat, ingredients, and marinade to the simmering stock.
  • Cover pot & cook slowly over medium heat, stir occasionally.
  • Continue to simmer for at least 2 hours or until meat is tender.
  • Add more stock if necessary.
  • Remove bay leaves before serving.
  • Serve over Basmati rice, accompanied by roti bread or corn muffins for sopping up the gravy.

Nutrition Facts : Calories 288.7, Fat 6.1, SaturatedFat 1.8, Cholesterol 129.3, Sodium 774.5, Carbohydrate 8.7, Fiber 2.8, Sugar 2.7, Protein 48.3

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