Good recipes for Goat curry?
I once had a goat curry in Mozambique.
It was almost black and tasted great.
Had a few since (including Jamaica) and nowhere near as good.
I really am glad I asked.
Thankyou
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5 comments a “Good recipes for Goat curry?”
CURRIED GOAT
2 1/2 lbs. goats flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt & black pepper
Few grains pimiento seeds
About 1/3 of a Scotch Bonnet pepper (finely cut) & raisins
1 tbsp. butter chutney nuts
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme
Cut goats flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand at least 1/2 hour.
Scrape off seasonings and lightly brown in hot oil. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender, about 40 minutes. Add the second tablespoon curry powder, butter and onions about 10 minutes before removing from fire.
The gravy should be of a consistency not to need any thickening. Serve with hot plain boiled rice and pass the chutney, nuts and raisins.
CURRIED GOAT
2 1/2 lbs. goat’s flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
Few grains pimento seeds
1 tbsp. butter chutney
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme about
1/3 of a Scotch Bonnet pepper (finely cut)
Raisins and coconut
Cut goat’s flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand for at least 1/2 hour.
Scrape off seasonings and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender, about 40 minutes. Add the second tablespoon curry powder, butter and the onions about 10 minutes before removing from the fire.
CURRY GOAT SUPREME
2 lbs. of chopped goat
2 med. sized onions
2 sm. tomatoes
2 tsp. curry
Dash of accent
1 tsp. brown sugar
1/2 tsp. black pepper
Dash of red pimento
3 tsp. onion powder
Dash of garlic powder
3 sprigs of scallions
Dash of paprika
1/4 stick butter
Wash and strip goat meat removing all fat. Chop meat into medium sized cuts. Chop onions and tomatoes. Saute over medium flame. Put curry over meat. Put to settle for 1 to 2 hours. Put seasoned meat in a medium sized skillet over a medium flame. Allow to simmer. meat will produce its own water. When meat is tender, enhance flavor with accent, paprika and pimento. Allow to simmer. Put brown sugar and continue to simmer. Put black pepper to taste. Other herbs can be added to taste as you wish.
CURRY GOAT OR CHICKEN
Cut up into small cubes, 2 pounds goat, mutton or chicken. Place in a large bowl. Add 1 crushed clove of garlic, 2 tomatoes, 2 onions, 1 stalk scallion (green onion), 1 hot pepper chopped, then 3 tablespoons curry, salt and pepper to taste. Mix all together. Allow to rest for 1 1/2 hours.
CURRIED GOAT STEW
2 lb. goat or mutton meat, trimmed and cubed
1 tsp. salt
1 1/4 tsp. ground pepper
4 tsp. curry powder
4 tsp. lard or oil
1 lg. onion, chopped
1 1/2 c. chicken broth
2 chili peppers, seeded and chopped
2 med. to lg. potatoes, peeled and diced
Season meat with salt, pepper and curry, set aside for one hour. Heat shortening in large saucepan, add meat and brown lightly; add onions, cook until wilted. Add chicken broth and chili peppers, cover and simmer over low heat 1 1/2 hours. Skim excess fat. Add potatoes and cook 20 minutes more until potatoes are fork tender and the gravy thickens.
Serves 4-6.
For an Italian touch, substitute 2 cloves crushed garlic for curry powder, and add chopped parsley over meat with the chili pepper being optional.
LekkerBokkie Goat Stew (Serves 4)
12oz (675g) goat chops
1lb (500g) onions
2lb (1kg) potatoes
3-4 dried Bay leaves
½ tsp dried Oregano
2 tsps salt
Ground Black pepper
2 cups water
How to make your goat stew:-
1. Wash the goat chops and trim off excess fat.
2. Peel onions and potatoes, wash thoroughly and cut both vegetables into thin slices.
3. Place half the onions and potatoes into a saucepan and sprinkle with salt and pepper. 4. Arrange the chops on top and add rest of onions and potatoes. Add Oregano and bay leaves
5. Carefully pour water over the top.
6. Cover with lid tightly, and slowly bring to the boil.
7. Skim off any fats from the surface, reduce to slow simmer on very low for around 1½ hours.
Goat Stroganoff (Serves 4-6)
1½lb (750g) goat meat
2 tbsp plain flour
1 tsp mixed herbs
2 tbsp butter
1 large onion, chopped
1 clove garlic, crushed
1 can tomatoes
½ cup red wine
1 small can button mushrooms
¼ cup sour cream
How to make your goat recipe:-
1. Cut the meat into cubes.
2. Combine flour and herbs
3. Toss the meat in flour and herb mixture
4. Fry onion and garlic in butter for 2 mins
5. Add in meat, and fry until browned for 5 mins.
6. Add in tomatoes, wine and mushrooms
7. Cover and simmer for around 3 hours or until meat is tender.
8. Stir through sour cream
9. Serve with rice or pasta.
This is the way I make it… it’s great. You can make the color darker by waiting longer after you add the extra curry powder to the hot oil. Just don’t let the mixture burn. Using gound allspice instead of whole will also give it more of the East African flavor you are looking for.
Also… I do not use the vinegar and I use more than the suggested amount of curry powder. It’s up to you.
3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tbsp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)
Method:
Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
Simmer for another 20 minutes, and then check to see if the meat is medium soft.
If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
(Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.
Note : Although this is a stew, it should not be dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.
We may well have eaten in the same place.
Grind up black pepper and (hot) dried chilli.
Mix with Wholemeal Flour.
Cut up Goat Meat, not too delicately, (decent size chunks)
Coat the meat with the flour mix and leave out overnight.
(You can put a cheese (muslin) cloth over the dish)
In a small pan, gently heat 250 gram butter until liquid.
Into this, pour a small sherry glass of veg oil.
Take off heat.
Put a Large heavy pan on the heat and get it vhot.
When right. Pour in the oil/butter.
As soon as the mix starts to smoke, put in the (shaken off meat)
Mix it around, until the meat is well browned.
Take the pan off the heat, pour in a pint of beer, put on a lid, and return to the heat on a low light.
Seperately, make up your own choice curry/spice sauce.
Check the meat.
When cooked. Take off the lid and turn up the heat.
Pour in your sauce and reduce the liquid.
Put in 4 tbs of black molasses(treacle) and 150ish ml of MALT vinegar.
Also, drop in a couple or three of fresh sage leaves and a good pinch of cumin seed.
Stir well. Cook for a further five mins.
Serve with Nan breads.
(if you need to further spice it up (on eating) use cayenne pepper as condiment.
CURRIED GOAT
2 1/2 lbs. goats flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt & black pepper
Few grains pimiento seeds
About 1/3 of a Scotch Bonnet pepper (finely cut) & raisins
1 tbsp. butter chutney nuts
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme
Cut goats flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand at least 1/2 hour.
Scrape off seasonings and lightly brown in hot oil. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender, about 40 minutes. Add the second tablespoon curry powder, butter and onions about 10 minutes before removing from fire.
The gravy should be of a consistency not to need any thickening. Serve with hot plain boiled rice and pass the chutney, nuts and raisins.
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