Friday, August 18, 2006

curried goat

One of the great things about living in London and having so many Caribbean friends is the food. Curried goat is by far my favourite dish and even though it is fairly easy to make, it always seems to taste better if someone else makes it.

Aletha is the one who makes the best curried goat in my opinion!

2 lbs goat meat
1 Scotch Bonnet pepper, de-seeded and finely chopped
1 medium onion, finely chopped
Half tsp cayenne pepper
1 spring onion, finely chopped
Half tsp salt
2 cloves garlic, finely chopped
2 bay leaves
3 tblsp curry powder (medium, yellow-coloured curry powder)
2 cups water
2 tbsp desiccated coconut (optional)


Cut the goat meat into bite-sized pieces and place in a large dish.

Mix the seasoning, herbs, garlic and onion together and rub into the meat, then cover with clingfilm and leave to marinate in the fridge overnight.

Boil the water in a large, heavy saucepan, add the seasoned meat and remains of marinade, and mix together.

Cover the pot and cook slowly over a medium heat until the meat browns, adding water if necessary.

Simmer for 1 ½ -2 hours until the meat is tender.

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