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The Caribbean Kitchen - Recipe 016
Pumpkin Soup 001
Goat Curry

added 22Mar2001

 

 

      
From "Caribbean Cooking for Pleasure", p140
by Mary Slater - Hamlyn Books
ISBN 0600 00879 7

 

Preparation time:
  
Cooking time:
To serve:
1 hour marinating,
plus 10 minutes
About 1 to 1.5 hours
4
1.5 pounds goat or mutton, trimmed and cut into 1" cubes
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon curry powder
1 ounce lard or other cooking fat
1 onion, sliced
1/2 pint (1.25 cups) stock or water
2 chillies, de-seeded and chopped
2 large english (white) potatoes, peeled and diced
    
Method
  • Season the meat with salt, pepper and curry powder, sifted together and rubbed into the cubes. Set aside for 1 hour.
  • Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock or water and chillies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat. Mutton, which is more often used for "curried goat", takes less time than goat.
  • Add the potatoes and continue cooking for another 20 minutes or until they are soft and the gravy thickens.
  • Serve on a bed of rice (rice is not required if the curry will be used for rotis in Recipe #15).

     

Splatterflinger's Easy Pot

  • Drop the seasonings into a gallon-size ZipLok bag and shake well.
  • Drop the meat cubes into the bag, seal the bag and shake well again to coat evenly. Massage the seasoning into cubes from outside the bag, then leave to marinate for an hour.
  • Heat the lard or fat in a saucepan, add the meat and onion and brown lightly. Add the stock or water and chillies, cover and simmer over a low heat until the meat is tender; the timing varies with the meat. Mutton, which is more often used for "curried goat", takes less time than goat.
  • Add the potatoes and continue cooking for another 20 minutes or until they are soft and the gravy thickens.
  • Serve on a bed of rice (rice is not required if the curry will be used for rotis in Recipe #15).

 

Observations

  • Obviously the longer the meat simmers the more tender it becomes. For tough cuts or older animals, simmer the meat as long as you can.
  • "Bruising" the mixture (by stirring vigorously) at the end of the cooking process starts to break the cooked potatoes down into the gravy - good thickness is desirable for the Roti recipe in Recipe #15.
  • The secret to a good sauce of any kind is the encourage the browning (without burning) and then make sure it is incorporated into the dish.
  • Curry always tastes better the second day, after the flavours have had time to develop (you should refrigerate, of course, if you plan to keep it overnight or longer).
  • Replace the goat/mutton with diced beef, chicken, lamb or any other meat you wish.
  • Vegetarians may want to replace the meat with aubergines (eggplant), yams or some other favourite staple.
          




  
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