The rainy weather today had me feeling for some hot and spicy curry!…soooo curry goat it is! This is one of those dishes that has your house smelling delicious and the neighbours knocking on your door for some! lol… The smell and sound of the ‘chunkaying’ cause my taste buds to scream in excitement!!!
TO SEASON GOAT:
- 2 lbs goat, cleaned and cut into small pieces
- 2 tbsp green seasoning (combination of chadon beni, Spanish thyme, garlic and pepper)
- 1 tsp JGM PRODUCTS roasted geera
- 1 tsp JGM PRODUCTS amchar masala
- 3 tsp JGM PRODUCTS medium hot curry
- 1 tsp JGM PRODUCTS Black Pepper
- 1 tsp salt
FOR CURRY MIXTURE:
- 4 tsp medium hot curry
- 1 tsp geera
- 1 tsp amchar masala
TO BE USED WHILE COOKING:
- 1 small onion
- 2 pimentos, chopped
- 1 hot pepper, chopped
- 2 tbsp coconut oil or vegetable oil
- 2-3 tbsp green seasoning
- 2 tbsp celery, chopped
- 2 tbsp chives, chopped
- 4 cups or as many as necessary
- Season goat meat with curry, geera, masala, salt, black pepper and green seasoning.
- Set aside and marinate for as long as possible.
- Heat oil in pot. Add onions, pepper, pimento and cook until the onions are tender
- Add curry mixture and a little water and cook on low heat until the curry mixture is grainy.
- Add seasoned goat meat and mix well to coat the pieces with the curry mixture.
- Cover pot and cover for 2 mins.
- Add water (about 2 cups) and cover pot. Raise heat to medium and cook for roughly 15 mins.
- You will continue to add water to the pot and cover for roughly 1 1/2 hours depending on how soft you like your meat.
- You can also use a pressure cooker which would cut the cooking time in half.
- Whether you use a pressure cooker or not, cook the meat it is the desired tenderness. In the last 5 mins of cooking, taste and adjust salt if necessary, add green seasoning and chopped chives, celery and more pepper if necessary.
- Enjoy with hot roti or rice!
Goat meat can be tough so the cook time will vary. You just need to keep adding water and stirring occasionally. Some people also add coconut milk but I save that for curry crab and duck. You can feel free to add it to the goat if you wish. Remember that cooking does not have to be specific to these measurements provided….it’s all about your likes!
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