Trini Indian Things

CURRY GOAT

At every Indian get together, the curry goat is present. It’s like the party cannot be a party without curry goat. Try it for yourself.

INGREDIENTS

2 pounds goat meat, cut into 1-2 inch pieces

1 large onion, chopped

6 tablespoons green seasoning

2 tablespoons minced garlic

2 teaspoons salt and black pepper

Hot pepper, to taste

4 tablespoons vegetable oil

3-4 teaspoons Chief curry powder

1-2 teaspoons duck and goat curry powder

6 thyme sprigs

6 leaves bandania chopped

½ teaspoon ground roasted geera

INSTRUCTIONS

1.    Cut goat into 1-2 inch pieces, or to your preference. Soak with the lemon juice. Then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.

2. Season goat meat with the green seasoning, onion, garlic, hot pepper (if using), salt and freshly ground black pepper.

3. Make curry mixture: In a small bowl mix curry powders, 1 tablespoon green seasoning and 3 tablespoons water. Set aside.

4. Heat oil in pot and Add onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until grainy. 

5. Add goat meat, thyme sprigs and turn to coat with curry. Cook on high heat for about 5 minutes, stirring constantly. Cover, lower heat to medium-low and cook until it starts to stick to pan and all the liquid has evaporated(takes about 20 minutes), cook one minute more, stirring constantly, to develop some serious flavour. This is a good time to test for salt. Add more if needed.

6. Add enough water to cover the meat, bring to boil, reduce heat to gentle simmer and cook 1-2 more hours--stirring every 15 minutes or so--until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.

7. Before taking off the heat, stir in chopped bandania.