Curried Goat Recipes?

[buddy28]

Hey bro,
Good to hear that you enjoy one of my FAV childhood dishes. My family is caribbean-born, and I grew up on the food. Most of my American friends wince at the thought of eating goat meat, so it's always good to hear that there's another fan.
Btw, Jamaicans didn't invent/create curried goat nor many other caribbean things that they are credited for. Curried goat is from the indian community in the caribbean (which is quite large).
So now...What would you like to know? What kind of recipe are you following? Most self-respecting indians/caribbean make their own curry at home - customizing the balance of delicate/stronger flavors to their own liking. You want to slow cook the meat over v. low heat - I usually go for 1-1.5 hrs) - this will make it nice and tender. I haven't tried using a pressure cooker, b/c I know it'd kill the effect of the spices/marinade.
Tell me more about what you're doing and I'll let you know what you should change. I make curries a couple times a month and have 3 styles down to near perfection.

THanks for chiming in, bro.


I am using a curried goat recipe found on the internet, that to me, appears pretty standard?:

3lbs goat meat
1 bunch of green onions (scallions)
1 large onion
1 large patatoe
4-5 sprigs thyme
3 tablespoons curry
1 teaspoon salt
1 teaspoon pepper
2 tablespoons oil/butter
5 cloves garlic
2 teaspoons lime juice on meat before seasoning
water to cover

The spices were applied as a maranide 24 hours before slow cooking in water for 2 hours of so.

The result is a bland tasting meat lacking the fullness and flavor of 'restaurant quality' goat meat. The best parallel I can draw is between cheap steak and restaurant quality steak. The cheap stuff lacks the full bodied, rich flavor that seems to permeate AAA beef.

I have a feeling it has more to do with the spices and marinade than the meat, as a local Jamaican restaurant makes an excellent curried goat bought from the same place I shop at.

What do you think?

 

[ChefWide]

Wicked good deal mjohnson! I would love to hear that magic! Did you eat Stamp and Go as a kid? We used to eat them up with serious chutney from Mother Browns. Salt cod makes me feel good deep down. We would eat that and these wicked plantain mashed garlic crisps. DAMN THAT MAKES ME HUNGRY! In mexico we called them Tostones and damn near the same thing popped up at my friends place in Ocho Rios. Almost the same garlic/plantain thing goes in Antigua, but not as common.

Sorry, back to goat: I lived in Antigua for while and used to do goat roti at LEAST once a week. I tried for three months to get the woman who owned the roti shack to tell me the recipe, but no go until her son told me to do some 'yaaad' work for her. We had to cut down some Cassi trees for her and get some thatch.

We went off for the day to cut down 'bush', which down in Wadadli means lemongrass growing in the wild, that they use to thatch roofs. I spent the whole day laughing my ass off thinking about how much money as a chef in NY I spent on fresh lemongrass and here I was out in the fields of a carribean island collecting a whole truck load for the cost of one six of beer to the farmer who wanted to get rid of the 'bush' anyway.

So I get back to the shack for beers and roti and ask her for the recipe. She tells me its 'just the same old thing' with two secrets: one is a dash of palm oil the other is love, she would get me some palm oil, but the love I would have to get myself. So much for her secret recipe, but we were fast friends from there out, which made me far richer than her killer goat recipe.