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LOCATION: Recipes >> Variety Meats >> Roast Goat

Print this Recipe    Roast Goat

Whole Roast Goat East Indian Style

1 very young milk fed kid, killed by sticking, ungutted
pig boiler for scalding
pig bell for scraping (hog scraper)
hay hook

olive oil
homemade curry powder
1 ounce Jamaican ginger, ground
1 ounce coriander seed, ground
1 ounce cardamom seed, ground
1/4 ounce African bird pepper ground (seeds and all)
3 ounces turmeric

4 cups cooked rice
1/2 pound chopped apricots
4 bananas or 2 ripe plantains, chopped
2 cups sliced almonds
Honey and salt to taste

Mix together oil, salt, curry powder, ginger, coriander, cardamom,
ground pepper and turmeric and store in a glass mason jar.

Lay bled kid on its side on a pig scraping table outside in cool
weather. Dip kid into boiling water, or dish water over, and scrape
with the hog scraper where the water hits. Hair will sheet off.

Scrape entire kid, head, tail and all, until it is clean. Pull
hooves and dew claws off with a hay hook.

Wash with soap and water to remove all singed areas, including the
inside of kid's mouth and ears. Do not gut!

Rub kid all over with a mixture of olive oil, curry powder and a
little salt. Put on spit, and tie tightly so it will not slip on
spike. Lay spit between two forked sticked over a bed of red coals,
or put spit on a ro tisserie barbecue.

Cook until done, skin will crisp up like hog cracklings and be
totally edible. Stomach and guts will be edible as well, because
the animal has been milk fed.

For the squeamish, gut the kid after it has been scraped and washed.
Rub inside and Out with the curry/oil mixture. Stuff Kid with a
combination of cooked rice, chopped bananas or ripe plantains,
sliced almonds, chopped dried apricots, and honey and salt to taste.

Sew stuffed cavity. Proceed as above to cook.


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