Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, curried goat. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Add the goat and cooking liquid to the curry paste. Be careful not to overcook as the meat will get mushy and fall apart.
Curried goat is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Curried goat is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have curried goat using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Curried goat:
- Prepare 2 lbs goat stew meat
- Make ready 3 fresh hot Chile peppers seeded and chopped
- Get 4 tbsp mild curry powder
- Take 3 cloves garlic minced
- Get 1 1/2 tsp salt
- Make ready 1 1/2 tsp ground black pepper
- Get 3 tbsp vegetable oil
- Get 1 large onion chopped
- Prepare 2 ribs of celery chopped
- Prepare 2 1/2 cups chicken broth
- Take 1 Bay leaf
- Get 4 potatoes peeled and cut into chunks
Using your hands, toss goat, lime juice, Green Seasoning, garlic, oil, curry powder, salt, and pepper in a medium bowl to coat meat. Curried Goat Directions Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar. Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing) is a curry dish prepared with goat meat, originating from the Indian subcontinent and Southeast Asia. The dish is a staple in Southeast Asian cuisine, Caribbean cuisine, and cuisine of the Indian subcontinent.
Steps to make Curried goat:
- Combine goat meat, Chile peppers, curry powder, salt, garlic and black pepper in a bowl cover and refrigerate overnight.
- Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium high heat. Cook meat in batches until browned on all sides, 5 to 6 minutes per batch transfer meat to plate. Add onions and celery to pot cook until onion begins to caramelize, 4 to 6 minutes.
- Stir browned goat meat into onion celery mixture. Add reserved marinade and chicken broth and bay leaf. Bring to a boil, cover, reduce heat to low and simmer for 1 hour. Stir in potatoes simmer until potatoes and meat are tender, 40 to 50 minutes more.
- Remove pot from heat, skim off surface fat and remove Bay leaf.
In Southeast Asia, the dish was brought by Indian diaspora in the region, and subsequently has influenced local. Heat oil in a pan and cook the goat pieces until golden brown. It was one of my favorite Jamaican foods growing up in New Jersey, along with those awesome meat patties the street hawkers would sell on corners in New York City. Rich, filling and spicy, goat curry (often made with beef back then, when goat was a little harder to find in NYC) was just as good on a hot day as a cold one. Ever since my Ultimate Curry Chicken recipe I've decided to attach the word "Ultimate" to any dish I make for sharing with you all, that goes beyond my expectations.
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