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Beranda / curried / goat

Recipe: Tasty Curried goat

Curried goat. Add the goat and cooking liquid to the curry paste. Be careful not to overcook as the meat will get mushy and fall apart. Curry goat is a staple of both Caribbean and Asian cuisine, and although in the past goat has been an unpopular meat in the UK it's increasing in popularity.

Curried goat Instructions For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight. It was one of my favorite Jamaican foods growing up in New Jersey, along with those awesome meat patties the street hawkers would sell on corners in New York City. You can cook Curried goat using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Curried goat

  1. It's 2 lbs of goat stew meat.
  2. It's 3 of fresh hot Chile peppers seeded and chopped.
  3. Prepare 4 tbsp of mild curry powder.
  4. You need 3 cloves of garlic minced.
  5. Prepare 1 1/2 tsp of salt.
  6. You need 1 1/2 tsp of ground black pepper.
  7. You need 3 tbsp of vegetable oil.
  8. You need 1 of large onion chopped.
  9. Prepare 2 of ribs of celery chopped.
  10. Prepare 2 1/2 cups of chicken broth.
  11. Prepare 1 of Bay leaf.
  12. It's 4 of potatoes peeled and cut into chunks.

Rich, filling and spicy, goat curry (often made with beef back then, when goat was a little harder to find in NYC) was just as good on a hot day as a cold one. Curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and cuisine of the Indian subcontinent. In Southeast Asia, the dish was brought by Indian diaspora in the region, and subsequently has influenced local cuisine.

Curried goat step by step

  1. Combine goat meat, Chile peppers, curry powder, salt, garlic and black pepper in a bowl cover and refrigerate overnight..
  2. Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium high heat. Cook meat in batches until browned on all sides, 5 to 6 minutes per batch transfer meat to plate. Add onions and celery to pot cook until onion begins to caramelize, 4 to 6 minutes..
  3. Stir browned goat meat into onion celery mixture. Add reserved marinade and chicken broth and bay leaf. Bring to a boil, cover, reduce heat to low and simmer for 1 hour. Stir in potatoes simmer until potatoes and meat are tender, 40 to 50 minutes more..
  4. Remove pot from heat, skim off surface fat and remove Bay leaf..

Place the onion, garlic and ginger in a food processor and blend to a purée. Tip the mutton or goat into the pan. Ever since my Ultimate Curry Chicken recipe I've decided to attach the word "Ultimate" to any dish I make for sharing with you all, that goes beyond my expectations. I must say that I've never been a fan of curry goat and I'm sure I can count the number of times I've had it on my fingers. To Hazel Craig, the mother of the pastry chef Jessica Craig, it's not Christmas without curried goat, a hearty, spicy dish that's often served during the holidays in Hazel's native Jamaica The star ingredient here is the Jamaican curry powder blend It's worth making your own to maximize the dish's depth and complexity, and the recipe here makes extra (which can be used in any kind of.