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LOCATION: Recipes >> Caribbean >> Curry Goat 01

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Curry Goat
Guyana/Jamaica

Curried goat/chicken/beef/chick peas/etc are all of a stew-like
consistency intended to be served on a big mound of rice or
rice-and-peas. Goat is naturally boney and quite fat. Traditionally
nothing is done to it to tenderize it. Goat is goat and it's supposed
to be a little tough.

Cut up the goat (say one or two pounds) into bite-sized pieces with
or without the bones. Same goes for chicken. It is believed that
the bones add a better flavour to the curry.

Put the goat into a bowl and add a couple of teaspoons of curry
and maybe 1/4 as much cumin. Mix it well and let sit while you get
the potatoes ready.

Dice a good-sized onion.

Peel and cut 4 or 5 potatoes into bit-sized pieces.

Throw the goat into a good sized pot and cook (not brown) in a
little oil (if necessary).

Add the onion just before its done.

Add all of the potatoes and add enough water to just cover them.
Bring it to a boil, then turn down to a fast simmer.

Add another couple of teaspoons of curry and cumin to taste. Add
salt and pepper.

When the potatoes are cooked, add a tablespoon or two of lemon
juice.

Simmer the whole thing down until the sauce is stew-like. Traditionally,
its fairly light (watery) so that you have lots to pour over the
rice.

Add salt and pepper to taste before serving.

If you like it hot, add a little jamaican hot pepper sauce when
its in your plate (if you add it to the pot, you could render the
whole thing inedible)

Serve over rice (I like basmati rice, myself)

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