Trinidadian Curry Goat Recipes

TRINIDADIAN CURRY GOAT AND ROTI

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.

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 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.