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Curried Goat.

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AK1 View Drop Down
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    Posted: 16 June 2013 at 21:26
Recently I decided to try some Jamaican Curried Goat.

I've never had goat before so this was an interesting experiment.
In the end, the goat was very tender and IMO delicious.

Here's the recipe I used;

Ingredients

2 1/2 lbs. goat without bones or 3 lbs. with bones
1 lime
1 large onion, sliced
6 cloves finely chopped garlic
2 tsp. salt
1 tsp. black pepper
1 tsp. dry thyme leaves
1 tsp. ground allspice 
1 Scotch bonnet pepper, or habanero pepper, finely chopped
2 tbsp. canola or vegetable oil

5 green onions (scallions), chopped
2 potatoes, cut into 1/2 inch cubes (the potatoes can be peeled or not)
2 tsp. curry powder 
2 cups water

Preparation
  •  Squeeze lime juice over the goat
  • Marinate the goat meat in a seal able container. Add the onion, garlic, salt, black pepper, thyme, allspice and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Refrigerate for a minimum of 1-2 hours. Marinating over night would be even better!
  • In a large skillet, heat the oil and brown the goat meat
  • Once browned, place the goat pieces into the crock pot
  • Add the marinade, green onions and curry to the crock pot along with the water
  • Cook the goat for 8 hours
  • About 4 hours into the cooking time, add the cubed potatoes. This will prevent them becoming too soft
  • Serve with rice



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HistoricFoodie View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 June 2013 at 22:58
Sounds great, Darko,

Goat is one of the most underutilized proteins in North America. Yet, it's very popular in most of the rest of the world. Go figure.
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 17 June 2013 at 05:29
Thanks for this recipe Darko 
i will try it with mutton.
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 10:38
very nice-sounding, darko - thank you for sharing! goat is hard to come by here, but i am thinking this might also work well with deer/venison.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 12:23
Or pronghorn, Ron.
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2013 at 16:50
Ahron, Ron... Hard to say yes or no. They are different meats, with different flavours. Give it a try, it may work great.
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