Curried Goat

As a child, I had neighbours who cooked wonderfully fragrant food from their homeland, Guyana. I remember indulging in many of these foods, trying most things at least once but picking out a few favourites that my brother and I would constantly request. Among our favourites then were freshly made pita bread (which we would dip in ketchup) and a deep-friend chickpea flour that we called peas dough (which is actually called bara).A few years ago (after being apart for many years and mostly forgetting about the wonderful food) we visited their new home and got to relive some of our favourite childhood foods. On the day we arrived, we got to eat bara. I’m pretty sure I didn’t eat anything else that day. Another thing that made the day memorable was watching my brother eat a huge teaspoon of homemade hot sauce (I recall this sauce making me cry as a child from the spiciness).A few days, we enjoyed a huge feast. There was barbecued chicken and lamb as well as a variety of curries ranging from mildly spicy to burn a hole in your stomach if you’re not used to it. That’s when I tried curried goat. I’m not sure if that was for the first time, or if I’d just forgotten. Either way, it was fantastic and I was itching to have it again when I returned home. Lucky for me, everything I needed was stocked at my local supermarket!I have adapted this recipe from the one found here (my variation is less spicy and cooks longer so the meat is more tender): http://www.guyanaoutpost.com/recipes/recipes-c.shtml#Curry%20%28Goat%29, which was a great reference and starting point for s dish I’d never attempted to make at home before.

Curried Goat

Adapted from Guyana Outpost

Curried goat
Ingredients

  • Approximately 1 lb of stewing goat meat, cubed with the bone in (I buy it from Zehrs, where the meat comes diced and ready to cook) – approximate cost $7.00
  • 3 heaping teaspoon mild curry – approximate cost $0.50 powder
  • 1 heaping teaspoon ground cumin – approximate cost $0.10
  • 1 large Spanish onion – approximate cost $0.75
  • 4 medium-sized red potatoes, leave the skin on – approximate cost $1.00
  • 3 tablespoons lemon juice – approximate cost $0.15
  • 2 cups of water
  • Salt to taste – approximate cost $0.05
  • 2 cups uncooked Basmati rice – approximate cost $0.50

Method

  1. Sprinkle meat with half of the curry powder and half of the cumin, then set aside.
  2. Dice onion and potatoes, set the potatoes aside.
  3. In a large pot, heat a small amount of oil then add the remaining half of the curry powder and half of the cumin. Stir rapidly for about 1 minute then add the onion.
  4. Cook onion for about 2-3 minutes then add the meat and cook for another 10-12 minutes (or until the meat looks cooked on the outside).
  5. Add enough water to just cover the mixture.
  6. Bring the mixture to a boil, then turn the heat down to medium.
  7. Continue to cook for about 2 ½ hours.
  8. Add the potatoes to the mixture. If the mixture is no longer covered by the sauce, add a bit more water so it is just covered.
  9. Time for a taste test! Taste your curry sauce. If it tastes watery, add 1 heaping tsp of curry powder and 1 level tsp of cumin. Mix well and taste it again. Repeat as needed, adding only a small amount of spice at a time to avoid adding too much.
  10. Continue to cook for about 30 more minutes then add the lemon juice and salt to the mixture and continue to cook for another 30 minutes. (Don’t let the sauce completely boil away)
  11. Cook Basmati rice according to package.

Note: Total cooking time is about 4 hours. Be patient, it’s worth the wait!

Serve the curry over a bed of Basmati rice. Makes about 6 servings (approximate cost: $1.68 per serving).

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