Curry Goat

“How much for de goat meat?”….” fifteen dollars ah pound” ….”Gimme two pounds” ….. ” OK! “ … The razor sharp cutlass (machete) glistened in the morning sun as the left handed butcher, deftly averaged and chopped up the goat meat. The cutlass moved effortlessly through the meat and bones in one clean cut. It was wrapped it up in “gazette” paper and put it in a clear plastic bag as was customary. My father then paid for it and I placed it in the “market bag”.

A Market Experience in Trinidad

Going to the market was always an adventure for me when I was young. Inexperienced; the market on a Saturday morning held an awe that never seemed to diminish. Seeing a whole pig or half, hung up in a butcher’s stall is a sight I still remember. Blood was everywhere but I didn’t seem to mind, because I was just enjoying the experience. The hefty butchers, with their blood stained aprons, eagerly awaited their customers. What they had for sale was really a sight. If you’re not used to it you would think it was bizarre or almost vomit inducing, but that’s just how it is in Trinidad my country…

Apart from the usual lamb, goat meat, pork, and beef there was also for sale, hog head already roasted and scraped; pickled snout and pig tail all stacked up nicely, some pigfoot ( for souse); fresh black pudding; tripe, lite, liver and the occasional head of a cattle. Chickens on the other hand were sold separately either at a depot close by or another stall. But that’s a story all by itself. Those days, everything was cheap and a hundred dollars in market “goods” would surely fill a bag or two….

A Curry Goat Recipe

As for the goat meat….. Ah yes! The goat meat. The most popular method of cooking goat meat in Trinidad is to curry it. The method I like to use is to pressure cook it so that the meat gets infused with the curry and seasoning and is also ” fall off the bone” tender. In addition, the meat cooks faster without sacrificing taste.

Even more popular than curry goat by itself in Trinidad is a good Goat Roti. Somehow the inherent curry goat flavour mixes together with the other sides like the channa and aloo, bodi, and fry ochro to make one mouthwatering, TASTETATIONAL experience…. Oh! And don’t forget; Ah red Solo ( soft drink, soda) to wash it down… But wait! I already did dhalpuri . You could surely make your own Goat Roti at home now lol! Here’s Curry Goat. Enjoy :-)

Curry Goat

CURRY GOAT

1 lb goat meat, cubed
1 lime
1 onion, chopped
2 tbsp green seasoning
4 tsp masala (divided)
2 tbsp curry (divided)
1/2 tsp saffron (tumeric)
4 cloves garlic (divided)
7 leaves culantro, chopped
4 sprigs chive, chopped
1 tbsp soy sauce (optional)
1 tbsp coconut powder
Salt to taste
Pepper to taste

Wash the meat with the lime and drain
add salt
green seasoning
2 tsp masala
saffron (tumeric) powder
and 1 tbsp curry powder
add the onion and two cloves of chopped garlic
then the culantro (chadon beni ) and chive. Mix well. Leave to marinate for at least one hour.
Tip: You can use this time wisely and boil your rice or knead flour for bake or roti, while the meat marinates
Heat the oil
and saute the other 2 cloves of chopped garlic
In about 1/2 cup of water, mix 2 tsp of masala and 1 tbsp of curry powder. Add to the sauteed garlic and allow to cook for about one minute.
Add the marinated goat and mix in the curry thoroughly.
Then add the soy sauce
(optional)

Allow to cook for about 5 minutes or when you see the water is drying down.
Add the coconut powder
Then add enough water to cover the meat and pressure cook for 15 minutes.
Tip: To avoid burning the meat, here’s what my mom showed me…When you add the water
heft the pressure cooker and remember it’s weight. Then as you cook, periodically heft the weight and shake the pressure cooker to test if there is any water remaining.

N.B. Use this method only for meats and not for split peas. That’s a MONSTER all by itself.

For peas try the following method….

Look at the amount of steam and use your sense of smell; if you see wisps of steam and get a slight aroma, check your pressure cooker.

After about 15 minutes check the meat for tenderness. By this time it should be about half done. Top up with water and pressure cook for another 15 minutes or until the water has evaporated (Similar to the amount of water you had before you started to pressure cook the goat)
Here I’m having my curry goat with dhalpuri and curry bodi and aloo.
Hope you enjoyed the post. Ah gone!

 

, , , , , , , , , , ,

14 Responses to Curry Goat

  1. Becky July 17, 2009 at 3:29 pm #

    Looking good!!
    I was just in Trinidad and couldn’t get enough of the dishes that i grew up with. The only thing i didn’t get any of was coconut ice cream. Do you by any chance have a recipe for that?

  2. Felix July 17, 2009 at 4:04 pm #

    It’s not written as yet but it’s on my list to do. Stay tuned.

  3. Becky July 18, 2009 at 4:03 am #

    Can’t wait!!

  4. Aditi December 7, 2009 at 4:35 pm #

    This is exactly what I have been looking for. A question though – the word ‘masala’ stumped me. Are you referring to garam masala or a specific carribean spice blend? If the latter, how do I go about making it?
    Thanks!

  5. Felix December 8, 2009 at 12:45 am #

    Thanks Aditi for your comment. The masala we use in Trinidad is Amchar masala

    Here’s the recipe for 1/2 cup of masala

    2 tbsp. black peppercorns
    1 tsp. fenugreek seeds (methi)
    1 tbsp. cumin seeds (geera)
    1 tbsp. fennel seeds
    4 tbsp. coriander seeds

    All you do is parch the seeds in a dry pot until they look a little dark. Leave to cool a bit and grind with a mortar and pestle or a coffee grinder if you have one. Then store in an airtight container or bottle in a cool dark place.

    We don’t really make it since we have a few popular brands like Chief and Turban that has been making it for years here in Trinidad. Seems though, like a future post for me to do :-)

  6. Paul M February 12, 2011 at 8:26 pm #

    When do you add the potatoes?

  7. Felix February 13, 2011 at 7:54 pm #

    What Potatoes?

  8. Paul M February 15, 2011 at 12:35 am #

    Oh sorry. You don’t put potatoes with your curry goat?

  9. Felix February 15, 2011 at 8:38 pm #

    Of course I do but this recipe didn’t have potatoes as one of the ingredients. You had me there for a moment. Next time I will have to do it with potatoes to show you all.

  10. Amit March 17, 2011 at 2:59 pm #

    The potatoes with yardlong beans was a separate dish

  11. Charles Robinson August 15, 2012 at 4:08 am #

    What is “green seasoning”? It’s not in the ingredient list.

  12. Felix August 15, 2012 at 4:38 pm #

    Updated the recipe. Check this link to find out more about green seasoning http://www.simplytrinicooking.com/2008/06/green-seasoning.html

  13. Mark February 10, 2013 at 9:38 pm #

    Hi Felix. You need to post a Curry Duck recipe :-)

    • Felix February 11, 2013 at 2:10 am #

      Definitely Mark. Definitely!

Leave a Reply


4 + three =

You might also likeclose
MyFreeCopyright.com Registered & ProtectedProtected by Copyscape Duplicate Content Detection Tool