Curried Goat Supreme

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Curried Goat Supreme

Recipe Information
Source: K.T. Serves/Makes:4 Ingredients 2 lbs (.9 kg). goat meat or chicken, cut into bite-sized pieces 4 tsp (20 ml) curry powder, divided use, to taste 1 tsp (5 ml) cumin, divided use, to taste 1 large onion, diced 5 potatoes, cut into bite-sized pieces oil for cooking, optional salt and pepper, to taste 2 tbsp (30 ml) lemon juice Jamaican hot pepper sauce, optional hot cooked rice Preparation Cut up the goat into bite-sized pieces with or without the bones--same goes for chicken. It is believed that the bones add a better flavour to the curry. Put the meat into a bowl and add 2 tsp (10 ml) curry and 1/2 tsp (2 ml) cumin; mix well and let sit while you get the potatoes ready. Dice onion. Peel and cut potatoes into bit-sized pieces. Put the meat into a good sized pot and cook (not brown) in a little oil (if necessary). Add the onion just before its done. Add all of the potatoes and add enough water to just cover them. Bring it to a boil, then turn down to a fast simmer. Add another couple of tsp of curry and cumin, to taste. Add salt and pepper. When the potatoes are cooked, add a tbsp or two of lemon juice. Simmer the whole thing down until the sauce is stew-like--Traditionally, its fairly light (watery) so that you have lots to pour over the rice. Add salt and pepper to taste before serving. If you like it hot, add a little Jamaican hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible). Serve over rice (I like basmati rice, myself). Thats it! Comments This recipe comes from Brian in Winnipeg. He says: "Hi, my experience with curried goat comes by way of some good friends who are from Guyana. Many of their 'married-in' relatives are from Jamaica, and the recipes are the same. Curried goat/chicken/beef/chick peas/etc are all of a stew-like consistency intended to be served on a big mound of rice or rice-and-peas. Goat is naturally boney and quite fat. Traditionally nothing is done to it to tenderize it. Goat is goat and it's supposed to be a little tough. PS This is the same 'filling' you would use if you were making Roti."

Recipe Information

Source:: K.T.

Serves/Makes:4

Ingredients

2 lbs (.9 kg). goat meat or chicken, cut into bite-sized pieces
4 tsp (20 ml) curry powder, divided use, to taste
1 tsp (5 ml) cumin, divided use, to taste
1 large onion, diced
5 potatoes, cut into bite-sized pieces
oil for cooking, optional
salt and pepper, to taste
2 tbsp (30 ml) lemon juice
Jamaican hot pepper sauce, optional
hot cooked rice

Preparation

Cut up the goat into bite-sized pieces with or without the bones--same goes for chicken.
It is believed that the bones add a better flavour to the curry.
Put the meat into a bowl and add 2 tsp (10 ml) curry and 1/2 tsp (2 ml) cumin; mix well and let sit while you get the potatoes ready.
Dice onion.
Peel and cut potatoes into bit-sized pieces.
Put the meat into a good sized pot and cook (not brown) in a little oil (if necessary).
Add the onion just before its done.
Add all of the potatoes and add enough water to just cover them.
Bring it to a boil, then turn down to a fast simmer.
Add another couple of tsp of curry and cumin, to taste.
Add salt and pepper.
When the potatoes are cooked, add a tbsp or two of lemon juice.
Simmer the whole thing down until the sauce is stew-like--Traditionally, its fairly light (watery) so that you have lots to pour over the rice.
Add salt and pepper to taste before serving.
If you like it hot, add a little Jamaican hot pepper sauce when its in your plate (if you add it to the pot, you could render the whole thing inedible).
Serve over rice (I like basmati rice, myself).
Thats it!

Comments

This recipe comes from Brian in Winnipeg. He says: "Hi, my experience with curried goat comes by way of some good friends who are from Guyana. Many of their 'married-in' relatives are from Jamaica, and the recipes are the same. Curried goat/chicken/beef/chick peas/etc are all of a stew-like consistency intended to be served on a big mound of rice or rice-and-peas. Goat is naturally boney and quite fat. Traditionally nothing is done to it to tenderize it. Goat is goat and it's supposed to be a little tough. PS This is the same 'filling' you would use if you were making Roti."