Curried Goat


While driving to a movie set in Mexico one morning my driver pointed to road side shack selling BBQ Cabra (Goat). His eyes crossed and he got all wistful repeating over and over how delicious it was. I’ve never made nor is this a recipe for BBQ goat…So why did I digress you say? It was the only goat story I have, except for the story of that pygmy goat my friend kept on his hillside here in Cali that was eaten by pit bulls or coyotes but that’s another story.

Curried goat!  The first thing I did was make the coconut milk from scratch. When I say scratch I mean scratch. I bought a brown coconut from an Asian market (I only bring this up because the coconuts I got from Ralph’s were so old and rotten that they were unusable!)

I drained the juice and cracked and shredded the coconut meat.

I steeped the shredded coconut meat in boiling water. I then put the mixture in a mixer and finally I strained it using a brass coconut strainer I got years ago in a Thai market here in LA. Ta Da…coconut milk

The batch on the left is what happened when I used too much water. The batch on the right came out creamy and perfect!

Next I made a fresh batch of Madras Curry

Madras Curry Ingredients

1 cup ground coriander

1/2 cup ground cumin

1 tablespoon each of:

Ground black pepper

Tumeric

Black mustard seeds

Chili powder, and salt

Vinegar (for mixing)

34 cup olive oil

Combine all of the spices in a bowl.

Heat the oil in a sauce pan and pour in the spice mixture. Turn the heat down low and stir constantly until the spices are cooked. Cool and set aside.

I got my goat meat from Heritage meats online and it was described as farm raised American goat…Whatever that means. I opened the package and it was gamey, very gamey!

Ingredients

2 tablespoons olive oil

3 pounds goat meat, cut into small pieces

2 large onions finely chopped

3 tablespoons madras curry paste

1 fresh hot red pepper, chopped

Bay leaf

1/2 teaspoon allspice

1 cup coconut milk

chicken stock

Salt and fresh ground pepper to taste

Juice 1/2 lime

I cut the goat meat into smaller pieces and browned them in heated oil.

I then added the Bay leaf, allspice, coconut milk, and enough stock to cover the meat. I simmered it until the meat was tender…About 2 1/2 hours. Just before serving I added the lime juice and

Damn was it goooooooooood!

* A quick note: I tasted the dish the next day and it was very gamey! But still very goooood!


Comments

  1. Wow! My Bajan mum used to make this when I was little, but not quite like this. It was so tender it melted in my mouth. Your version sounds great 🙂

    Reply
  2. Very cool DAG. Gamey’s not a big seller in Boston.

    I could be tempted to try your prosciutto?

    Maybe osso bucco?

    Ain’t technology grand?

    Reply
  3. I’m going to give you props…. not for the deliciousness that is your “Curried Goat”, but for keeping your child’s play area so neat and clean. Did everyone see that ???? Everything picked up, neat and tidy. Actor. Comedian, chief, and able to keep the play area clean. You the man !!!

    Reply
  4. So my recipe is a lot more straightforward but delicious anyway. I also buy Chief curry powder because I’m from the islands so I’m biased..lol..but here goes..

    1 large green onion
    1 head of garlic divided and cleaned
    culantro leaves
    shallots
    Tumeric powder
    Curry Powder
    Cumin
    Jamaican Hot Pepper (just one it’s really hot)
    Coconut milk
    Oil
    Salt to Taste
    Lawry’s all purpose seasoning
    Lime juice
    1lb goat meat cubed

    Wash the goat meat in a clean bowl with lime juice and set aside (maybe twice)
    Combine the onion,garlic, culantro and shallot and in a blender blend together with a little water
    Add the blended ingredients to the goat meat
    Add the dry ingredients (one teaspoonful of tumeric powder only)
    The salt would be to your taste

    Normally after combining all of this I would let it marinade for an hour to allow the flavours of the seasonings to seep into the meat.

    On a medium heat add the oil to a pot that has a heavy bottom (I use a pressure cooker)
    When the oil is hot add the goat meat and let it saute in the oil for a few mintes further sealing in the curry and other seaonings.

    Add the coconut milk to it covering all of the meat in the pot and add the whole Jamaican pepper to the pot (do not cut it unless you want it really spicy)
    The whole pepper just gives it flavour.

    Continue cooking until the meat is tender and when its done add a half of teaspoon of lime juice to it.

    Curried goat is cooked without gravy.

    Enjoy with some curried chick peas and potato and some dhal pourie (roti).

    Reply
  5. Dag!
    tjhis recipe kicks ass! Your recipes are helping me get laid a lot! thanks buddy! any suggestion on a first course here for this cabra dish, anyone? I think another term u use for cabra in Mexico is Chivo; in Central Mexico(Hidalgo) they make barbacoa de chivo packing the meat in corn leaves, moisturiEd and burying the package in the ground. Tastes delicious!!!

    Reply

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