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
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
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.
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
1/2 teaspoon allspice
1 cup coconut milk
Salt and fresh ground pepper to taste
Juice 1/2 lime
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
* A quick note: I tasted the dish the next day and it was very gamey! But still very goooood!