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Wild Goat Recipes

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Wild Goat Recipes
By request, we now have a thread for Wild Goat. Please feel free to add any recipes that you may have to share.Cool

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Basic Sauce for Goat In reply to
3 cup white wine
6 tbl butter
3 tbl soy sauce
3 tbl ground Cumin
1 cup peanuts, chopped in a blender or food processor
3 tbl ground hot red pepper
3 x green onions, chopped

Mix all the ingredients together in a heavy saucepan. Bring to the boil and serve hot

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Spicy Tomatoe Goat Sauce In reply to
1/2 tbl olive oil
1 1/2 cup chopped onion
1 pch sugar
2 tbl Ground Cumin
3 x cloves garlic, minced
1 sm serrano chile pepper
seeded and minced
1 lb vine or plum tomatoes
peeled and seeded and chopped
OR 1 1/2 cups canned tomatoes, drained
1/2 cup fresh orange juice
2 tbl dry white wine, (optional)
1 tbl minced fresh parsley
Salt and freshly ground black pepper, to taste

combine all ingredients in a Medium Saucepan. Bring to a boil then reduce heat. Simmer for 5 minutes. Now the sauce is ready to use with your Goat.

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Baby Goat Simmered with Almonds and Saffron In reply to
1 tbl butter
1/2 cup whole blanched almonds
1 x generous pinch saffron threads
3 oz pancetta, in 2 thick slices, diced
1 lb baby goat meat, cut from the leg *
1 x onion, finely chopped
2 lrg clv garlic, minced
3 x ripe tomatoes, peeled, seeded and chopped
1 x salt and pepper
1/2 tsp dried thyme
1 x bay leaf
4 med russet potatoes, peeled and cut into eighths
Method :
* In 1 1/2-inch chunks, trimmed of any membrane or fat.
Heat butter in a non stick skillet and saute almonds in it until lightly browned. Transfer to bowl of food processor, add saffron, and process until finely ground. Set aside. In the same skillet, saute pancetta until lightly cooked and transfer to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta. Saute onion until golden, adding a little more butter if necessary. Add to meat and stir in garlic, tomatoes, almond-saffron mixture, thyme, and bay leaf. Season to taste with salt and pepper. Add just enough water to barely cover. Bring to a boil, reduce heat, and partly cover pan. Simmer for 1 hour, or until meat is almost done. Add potatoes, pushing them under meat, and cook for 15 minutes more, until tender. Taste seasoning. There should not be a great deal of sauce, but add a little water if too dry.
Serves 4.

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Barbecue Goat In reply to
 20 lb goat
1 cup salt
1 tbl black pepper
1 tsp cumin
1 x dry jalapeno pepper, ground
Cooking oil, as needed
Sauce:
1 cup prepared mustard
1/2 cup apple cider vinegar
1 tsp salt
1 tsp black pepper
Method :
Mix the salt, peppers, and cumin and sprinkle over meat generously. Cook on grill slowly for 2 hours. Be sure meat is about 20 inches from fire.
Brush meat with cooking oil to prevent dryness. While meat cooks, prepare sauce.
Sauce:
About 30 minutes before meat is done, brush meat with sauce. Continue cooking and turning meat often, brushing on sauce at every turn.

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Barbecued Goat with Lemon Salad and Almond Pesto In reply to
2 x Fresh hind legs of goat
4 x Garlic cloves
1 cup Fresh mint leaves
2 tbl Freshly-ground black pepper
1/2 cup Virgin olive oil
Sea salt
LEMON SALAD
4 x Lemons peeled, and sliced very thin
6 tbl Extra-virgin olive oil
1 tbl Sea salt
1 tbl Freshly-ground black pepper
2 bn Arugula washed, spun dry
ALMOND PESTO
1 cup Blanched almonds
1/2 cup Green Olive Pesto see * Note
1 tbl Hot red pepper flakes
1/4 cup Orange juice
1/4 cup Extra-virgin olive oil
Method :
Light barbecue or grill. Rinse and pat dry the goat legs.
In a blender, mix garlic, mint leaves, pepper and olive oil until a smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, until pink at bone, about 45 minutes.
Meanwhile, prepare lemon salad by mixing lemons, extra-virgin olive oil, salt and freshly-ground pepper in a large mixing bowl. Allow to stand at room temperature until ready to serve with meat. In a blender, mix almonds, Green Olive Pesto, hot pepper flakes, orange juice and olive oil until smooth and thick. Remove and set aside.
When goat is cooked, remove from grill to allow to rest for 10 minutes. Toss arugula with lemon salad and arrange on platter. Carve goat into 1/4-inch thick slices and arrange on platter. Drizzle with almond pesto and serve.
This recipe yields 4 servings.

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barbeque goat 2 In reply to
4 x guijillo chiles
2 tsp cumin seeds
1 tsp ground cloves
10 x allspice berries
1/3 cup Mexican oregano
12 sprg fresh thyme
6 x garlic cloves
1 x Spanish onion roughly chopped
1/3 cup cider vinegar
1 x goat - (12 lbs) quartered
Salt to taste
Freshly-ground black pepper to taste
1 pkt dried avocado leaves - (2 lbs)*
Method :
* Note: Fresh avocado leaves are toxic, they must be dried to be used for cooking.
Toast chiles, cover with boiling water in a deep bowl, and set aside for 20 minutes.
Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chiles, puree in blender the chiles, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push mixture through a sieve. Season goat with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated.
Preheat the oven to 325 degrees.
In a deep roaster pan scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the goat 6 to 7 hours until meat is falling off the bone.

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Birria- Traditional Mexican Recipe In reply to
Ingredients :
5 lb goat piece, preferably a hind quarter
12 lrg (abt 3 oz total) dried chiles guajillos stemmed, seeded,
and deveined
6 x garlic cloves, unpeeled
1/4 tsp clove
2 tsp lightly-toasted sesame seeds
3 tbl cider vinegar
1/4 tsp (scant) cumin seeds
(or a generous 1/4 tspn ground cumin)
1/2 tsp (scant) black peppercorns
(or abt 3/4 tspn ground pepper)
1 tsp salt
3/4 cup water
2 tsp sugar
1 lb fresh masa
(or 1 3/4 cups masa harina mixed with 1 cup plus 2 tbspns hot tap water)
1 x ripe, large tomato roasted or boiled,
cored and peeled (or 3/4 15-oz can tomatoes, drained)
1 tsp oregano
1/2 tsp salt
1 x cinnamon stick
2 x bay leaves
1 sm onion chopped 1/8" dice
2 tbl fresh coriander (cilantro) - (to 3 tbspns) coarsely chopped
2 sm limes quartered
Method :
The meat: Trim most of the fat from the meat (it is strong tasting); if it is a goat hind-quarter, cut into 2 pieces with a cleaver, severing it through the joint at the top of the leg. Place in a large non-corrosive dish.
The chile marinade: Heat a griddle or heavy skillet over medium heat. Tear the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface with a metal spatula until they crackle and blister, then flipping them over and pressing them again. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. Roast the garlic on the hot griddle or skillet, turning frequently, until soft inside and blackened outside, about 15 minutes. Cool and peel.
Drain the chiles and place in a blender jar with garlic, 1/4 teaspoon cloves, 2 teaspoons lightly toasted sesame seeds and vinegar. Pulverize the cumin and peppercorns in a mortar or spice grinder, and add to the blender along with the salt and 3/4 cup water. Blend until smooth, then strain through a medium-mesh sieve. Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing. Spread the rest of the chile paste over the meat, cover and refrigerate overnight (at least 18 hours).
Slow-steaming: Preheat the oven to 325 degrees. Set a roasting rack into a deep, wide kettle, a roasting pan with a rack or a stockpot. If it doesn't sit at least 1-inch above the bottom of the pot, prop it up on custard cups, tin cans or the like. Measure in 4 cups of water, then lay the marinated meat on the rack and spread any remaining marinade over it.
Add water to the masa (or masa harina mixture) to make a soft dough. Roll tennis ball-size pieces between your palms to make 3/4-inch ropes, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 4 hours.
Finishing the broth: Break the seal by tapping the hardened masa with the back of a cleaver or mallet, and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth, then measure it. You need at least 1 quart, if necessary, add water to bring it to that level. Pour the broth into a small saucepan. Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium-low heat for 45 minutes. Season with salt.
Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible. Set the meat on a baking sheet, brush lightly with the reserved chile paste glaze, then bake for 10 minutes to set the glaze.
Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and fresh coriander, and pass it with the lime at the table.
This recipe yields about 6 servings.

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Cabri a La Corse In reply to
Ingredients :
6 lb baby goat shoulder cut into 1" pieces
Salt to taste
Freshly-ground black pepper to taste
1 cup flour
3 oz salt pork diced small
2 cup chopped onions
1 cup chopped carrots
2 cup chopped peeled seeded tomatoes
1 tbl chopped garlic
2 tbl tomato paste
2 cup dry red wine
4 cup beef stock
4 sprg fresh thyme
3 x fresh bay leaves
1 cup pitted Kalamata olives
3 cup Chestnut Flour Polenta see * Note
2 tbl chopped fresh parsley leaves
Method :
* Note: The same as polenta but with made with chestnut flour.
Season the goat with salt and pepper. Dredge the goat pieces in the flour, shaking off any excess. In a Dutch oven, over medium heat, render the salt pork, about 3 to 4 minutes. Add the goat and brown on all sides. Remove the goat and set aside.
Add the onions and carrots. Season with salt and pepper. Saute until the vegetables are wilted, about 4 to 6 minutes. Stir in the tomatoes and garlic. Season with salt and pepper. Continue to cook for 2 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. Stir in the stock. Add the thyme and bay leaves. Bring the liquid to a boil, cover, reduce the heat to medium-low and simmer for 1 hour or until the goat is tender.
During the last 15 minutes of cooking, stir in the olives. Remove the bay leaves. Serve the stew ladled over the Chestnut Flour Polenta and garnish with parsley.
This recipe yields 6 to 8 servings.

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Caribbean Goat Curry In reply to
Ingredients :
Finely grated rind and juice of 1 lime
2 x Cloves garlic, crushed
3 tbl Oil
1 med Onion, finely chopped
2 tsp Curry powder
1 tsp Ground cumin
1 tbl Tasasco sauce
2 tbl Tomato puree
50 gm Creamed coconut, (2oz)
1 tsp Salt
2 tbl Fresh coriander, finey chopped
Rice to serve
Method :
Place the meat in a non-metallic bowl, add the grated rind and juice of lime along with the garlic, stir to combine and cover. Marinade for 2 hours or overnight in a refrigerator.
In a flameproof casserole dish heat the oil and cook the onions until soft. Remove and put to one side.
Add the meat and fry over a high heat until sealed. Stir in the curry powder and cumin and cook for 1 minute, then add the Tabasco sauce, tomato puree and creamed coconut and cook for 5 minutes.
Add the salt and approximately 750ml (1 1/4 pints) of water, bring to the boil then cover and simmer gently, stirring occasionally, for 1 1/2-2 hours until the meat is tender.
Stir in coriander before serving with boiled rice.
NOTES : A traditional Caribbean style curry made with goat and spices.

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Curried Goat In reply to
Ingredients :
4 tbl Light vegtetable oil
2 cup Onions finely chopped
1 tbl Garlic, minced
2 tbl Jamaican Curry powder
2 lb Lean Boneless Goat Meat
1/4 lb Potato, cubed
1 cup Rich beef broth
1 cup Coconut milk (optional)
2 tbl Fresh Cilantro or Coriander
Method :
Heat two tablespoons of oil in a heavy bottomed pan. Add meat and sear until browned. Remove meat to a platter. Add the remaining two tablespoons oil. Add onions and cook until they turn soft and glazed. Stir in garlic and curry powder. Return meat to the pan, add broth, coconut milk, and salt. Cover and cook over low heat, until the meat is tender (about one-and -a-half hours). Add potatoes during the last 20 minutes of cooking. Stir in chopped coriander.

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Curried Goat 2 (spicy) In reply to
 Ingredients :
2 1/2 cup goat meat, cut into 1/2" pieces
4 stalk scallion, diced
2 tbl curry powder
Salt
Black pepper
1 tbl butter
2 med onions, diced
3 x or 4 clv garlic, crushed
Sprig of thyme
1/3 x Scotch Bonnet pepper (finely cut)
Chutney
Nuts
Raisins
Coconut
Method :
Season meat with salt, pepper, garlic, scallions, onions and 1 tablespoon curry powder. Let stand for at least 1 hour. Scrape off all seasonings and brown lightly in fat. Add about 1 pint of hot water and all seasonings except onions. Cook over medium heat until tender, about 40 minutes. Add second tablespoon curry powder, butter and onions about 10 minutes before removing from heat. The gravy should be of a consistency not to require any thickening. Serve hot with plain boiled rice. Pass the chutney, raisins, nuts and coconut.

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Curried Goat 3 Jamaican style In reply to
Ingredients :
1 1/2 lb goat leg or mutton shoulder trimmed, and
cut into 1" cubes
2 med onions 1 sliced into rings,
and the other finely diced
1 x green bell pepper cut 1" cubes
2 oz Worcestershire sauce
2 x garlic cloves crushed
2 x bay leaves
Salt to taste
Freshly-ground black pepper to taste
24 oz shredded coconut
40 oz boiling water
1/2 cup clarified butter
4 x Jamaican peppers seeded, and
finely diced
5 tsp Madras curry powder
1 tsp allspice
2 oz tomato ketchup
1 tbl red currant jelly
1 x lime juiced
1 tsp arrowroot mixed with
1 tbl water
4 oz sour cream
Method :
Place meat in bowl and cover with onion rings. Add green peppers and Worcestershire sauce. Insert garlic and bay leaves in between the meat, season well with salt and pepper and marinate for 3 hours covered, in the refrigerator.
Place coconut in a separate bowl and cover with boiling water. Let stand for 1 hour. Skim off 3/8 cup cream that collects on top.
Heat 1/4 cup clarified butter in a large skillet over high heat. Stir in diced onion and Jamaican peppers and fry. Add curry powder and allspice. Stir and reduce heat to low.
Meanwhile, remove marinated meat from bowl and dry very thoroughly on a towel. Reserve vegetables. Pour remaining butter into casserole over high heat and add goat cubes 1 at a time, coating each with butter. Fry until brown. Add reserved vegetables and marinade to onion and pepper pan.
To the frying meat, add ketchup, jelly, and coconut cream. Pour vegetable curry into pan with meat, add lime juice, and reduce heat to low, stirring constantly. Cook covered, for 30 minutes, then uncover and cook for 60 minutes more to reduce. Just before service, stir in arrowroot to thicken sauce. To serve, stir in sour cream and serve hot.
This recipe yields 4 servings.

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Curried Goat 4 (Smoked) In reply to
Ingredients :
1 x Goat, around 25 pounds, quartered
CURRY PASTE
4 med Onions, chunked
3/4 cup Curry powder
1 whl bulb* garlic, peeled
1 tbl Salt
1 x To 2 fresh Habaneros -OR-
1 x Scotch Bonnet chiles, minced
OR
4 x To 5 fresh Jalapenos, minced
1 cup Oil, pref. canola or corn
CURRY MOP (OPTIONAL
2 cup Chicken or beef stock or beer
2 cup Cider vinegar
1 1/2 cup Oil (corn or canola)
1 cup Water
2 tbl Curry powder
Your Favorite Barbecue sauce
Method :
NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!
The night before you plan to barbecue, prepare the paste in a food processor. First process the onions, curry, garlic, salt and habaneros until finely chopped. Then add the oil, processing until the mixture forms a thick paste. This can be done in two batches if needed.
Wearing rubber gloves, rub the paste over the goat, covering the meat evenly. Place the goat in a plastic bag and refrigerate overnight.
Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes.
Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F.
If you plan to baste the meat...mix together the mop ingredients in a saucepan and warm the liquid over low heat.
Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of weight for each quarter. The forequarters will be done earlier than the hindquarters, which may take 10 hours or longer, depending on size. In a wood-burning pit, turn the meat and drizzle the mop over it every 30 minutes. In other styles of smokers, baste as appropriate and turn the meat at the same time.
When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving. Slice or shred the meat and serve with...
[your favorite barbecue sauce].

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Goat Jerky In reply to
Ingredients :
3 lb lean goat meat
1 tbl seasoning salt
2 tbl coarse ground black pepper
1/2 cup teriyaki sauce
1/2 cup Worcestershire sauce
1 tbl Wright's Natural Hickory
Seasoning Smoke
Method :
Trim meat and soak 24 hours in a mixture of salt and water. Drain meat from water and marinate in the above mixture 1 to 2 hours. Smoke over hot mesquite coals about 8 hours.

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Goat Loin Calabria In reply to
  Goat saddle trimmed 180gm per serve
MARINADE
Honey
Mustard seed crushed
Fennel seed crushed
Coriander seed crushed
Red wine
KATAIFI PASTRY BASKET
Kataifi pastry (fresh greek spaghetti)
Zucchini
Cherry tomatoes
Button mushrooms
Spring onions
Oil
Herbs (seasonal)

Method :
Marinate goat for 12 hours. Seal goat with hot oil in roast pan, then place in oven at 200c for 15-20 mins. Keep in warm area and rest. Sauce: de glaze roasting tray with marinade, reduce, strain, adjust seasoning.
Pastry basket: brush a little olive oil on kataifi pastry, then place onto dariole mould to form a basket and bake at 180c till brown. Place steamed or blanched vegs in kataifi basket and serve with goat and sauce.

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Goat Meat Marinade In reply to
Ingredients :
3 cup Extra virgin olive oil
6 x Cloves (large) garlic, minced very fine
4 tbl Balsamic vinegar
1 tbl Prepared mustard
Fresh ground black pepper
Fresh mint, chopped very fine
Salt to taste
Method :
(You can use more prepared mustard if you like. Use a very good Dijon.)
Also, use some Italian wine such as marsala-dry, not sweet-about 1/2 cup or a little more.
Mix all together and paint the goat with the mixture. Keep basting while you are grilling the goat.

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Goat Roast In reply to
 Ingredients :
Goat, hind quarter leg
4 cup water
6 x potatoes
6 x tomatoes
4 x onions
2 can tomato sauce
6 x carrots
Salt and pepper
Method :
Put goat leg in roaster. Add 4 cups water. Cook slow until almost done.
Add remaining ingredients.
cook until all is tender.

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Goat Soup In reply to
Ingredients :
4 x -5 pounds goat meat
Pepper and Salt to taste
1 x -2 cans Tomato Paste
Hot peppers to taste
2 med Onions
Method :
Wash meat carefully and then season it to taste with salt, black peper, and hot pepers. Cover with sliced onions. Let sit for 30-60 minutes to let the flavor soak in. Add about 3 quarts water and boil about 30 minutes. Keep adding water until meat is tender. Add tomato paste until desired color. Continue to boil for about 30 more minutes. Serve very hot.

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Grilled Goat In reply to
Ingredients :
4 lb Leg of goat
Red wine
Meat tenderizer
ACHIOTE OIL
Olive oil
Annato seeds
Ancho pepper
Method :
Cut goats leg at the knee-bone, pierce meat several times, rinse in water and sprinkle on meat tenderizer. Place meat in a bowl, cover loosley and refigerate several hours.
About 2 hours before grilling, place meat in a large pot, add enough water to cover; bring water to a boil and then lower heat and simmer for about 10 minutes. Remove meat from water, place back in the bowl and add about 2 cups red wine. Allow meat to soak in wine for 20-30 minutes. Discard water and wine.
While meat is in wine, place 1/2 cup or so of olive oil in a skillet, add a few annatto seeds, and an ancho pepper (dried) or two, unseeded. Heat oil and stir seeds until oil takes on the color of thr annatto seeds, (orange).
Keep heat low, allow oil to cool, and brush over meat while grilling.
When grill is ready, cook meat about 10 minutes on one side, then 5 or so on the other, or until meat is done. Goat turns out fairly tender.

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Grilled Skewers of Kid Goat In reply to
Ingredients :
3 lb Kid goat cut into 1" cubes
Salt to taste
Freshly-ground black pepper to taste
1 cup Olive oil
1 pch Crushed red pepper
2 tbl Chopped garlic
4 x Bay leaves crumbled
12 x Green Bay laurel sticks, abt 12" long
1 x Crusty bread loaf
1 lb Fresh figs
1 lb Queijo da Serra Estrela cheese
Method :
Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight.
Preheat the grill.
Spear 4 ounces of the goat meat on each laurel stick. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste the skewers with the marinade every few minutes. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs and cheese around the skewers and bread.
This recipe yields 4 to 6 servings.

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Honeyed Goat with Curry Satay Sauce In reply to
Ingredients :
2 lb cubed kid ( goat ) meat ( or beef, venison or lamb
Marinade:
2 tbl honey
2 tbl light soy sauce
1 tbl lemon juice
1 tbl psherry [optional]
Satay Sauce:
2 tbl butter or olive oil
1 x onion, finely chopped
2 clv garlic, crushed
2 tbl crunchy peanut butter or as needed
1 tsp curry powder or to taste
1 tsp light soy sauce
1 tsp chili sauce
1/2 cup water
1 tbl lemon juice
2 tbl honey or to taste
Method :
We find this delicious satay sauce a bit different from others. The curry really adds a nice dimension. Combine marinade ingredients. Marinade cubed meat several hours or overnight. . . Grill or broil meat until done. Brush with some marinade while cooking. Serve with satay sauce and other roasted or steamed vegetables. Heat butter in a pan. Fry onion and garlic for 2 minutes. Add curry powder and cook for 1 minute. Add remaining ingredients and simmer uncovered until thickened as desired. Adjust seasonings

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Jamaican Curried Goat In reply to
Ingredients :
2 lb Goat meat
1 tsp Salt
1/2 tsp Pepper
3 tbl Curry powder
2 x Cloves garlic, finely chopped
1 x Onion, finely chopped
1 stalk scallion, chopped
2 x Bay leaves
1 x Scotch Bonnet pepper, chopped (with or without seeds)
2 sprg thyme
2 1/2 cup Water
Method :
Wash & cut meat into bite-sized pieces. Leave in the bones as they add flavor & become chewable after cooking. Combine seasoning ingredients & rub into meat. Cover and marinate 1 1/2 hours or overnight. Boil water in heavy saucepan or Dutch oven. Add goat meat & seasonings & marinade, stir.
Cover pot & cook slowly over medium heat, stir occasionally. Continue to simmer for at least 1-2 hours or until meat is tender and easily separated from bones. Add more water if necessary. Remove bay leaves before serving.
Serve over rice.

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Jamaican Curry Goat In reply to
JAMAICAN CURRY GOAT
1 1/2 lb Goat or Mutton cut into 1 inch cubes
1 tsp Salt
1 tsp Pepper, freshly ground
1 tbl Curry powder
1 oz Lard or cooking fat
1 x Onion, sliced
1 1/4 cup Stock
2 x Chiles seeded and chopped
2 x Potatoes, English peeled and diced
Method :
Season the meat with salt and pepper and curry powder, sifted together and rubbed into the cubes. Set aside for 1 hour. Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock and chilies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat, mutton, which is more often used for "curried goat", takes less time than goat. Add the potatoes and continue cooking for a further 20 minutes or until they are soft and the gravy thickens. Serve on a bed of rice.
This is almost a National Jamaican dish, eaten by many people at least once a week, even the Ras Tafaris, the sect who follow the Emperor of Ethiopia.
The "Rastas" make very durable cooking bowls from scrap aluminium, hand cast in sand. The aluminium is melted over a charcoal fire, poured into a mould and plugged after it hardens. Once can put these bowls on the fire and they stay hot for a long time after removal, cold things stay cold and they can be hurled around and never break.
Goat and mutton are the meats of the Jamaican people; in small villages one may see a sign "Curried goat today" very much like "Fish Frying" in some shop windows in England.

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Jamaican Curry Goat 2 In reply to
Ingredients :
2 lb Goat or Mutton cut into 1 inch cubes
1 x Garlic clove, minced
2 lrg Tomatoes, peeled and seeded and coarsely chopped
2 med Onions, chopped
1 x Scallion with top, minced
1 x Shallot, minced
1 x Chile, Scotch Bonnet (HOT!) seeded and minced
3 tbl Curry powder, Madras Type
Salt
Pepper, freshly ground
2 tbl Butter
1/4 cup Oil, vegetable, for frying
2 1/2 cup -water
Method :
Place meat in the large bowl and add the garlic, tomatoes, onions, scallion, shallot, chile, curry powder, salt and pepper. Mix them together well and allow the meat to marinate for at least 30 minutes.
Heat the butter and oil in a large skillet. Remove the meat from the marinade, reserving the marinade, and brown the cubes in the skillet. Add the marinade, then the water. Cover and cook over medium heat for 1 1/4 hours, or until the meat is tender. Taste for seasoning and serve over white rice.
This dish is a legacy of the culinary mixing of the Caribbean. India's curry spices up the goat meat that is an island staple. In the States, goat meat can be found in butcher shops in Caribbean neighborhoods or in Greek neighborhoods.

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