Peppery Goat Curry Recipes

CURRY GOAT

Steps:

• For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
• For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
• Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
• Serve with rice or rice and peas.

BLACK PEPPER GOAT CURRY

Steps:

• Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside.
• Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
• Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes.
• Mix in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

PEPPERY GOAT CURRY

Steps:

• Heat oil in a stovetop pressure cooker over medium-high heat. Add red onions; cook and stir until softened, 5 to 10 minutes. Stir in green chile peppers, black pepper, and turmeric.
• Mix goat meat into the pressure cooker. Add salt; stir thoroughly until goat is evenly seasoned, about 2 minutes. Pour in water. Close and seal lid according to manufacturer's instructions; bring to high pressure. Cook until goat is tender, about 15 minutes.
• Remove from heat and release pressure using the natural-release method according to manufacturer's instructions.

JAMAICAN CURRY GOAT RECIPE

Steps:

• Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
• In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
• Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
• Add the goat meat and allow it to seared on all sides.
• Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
• Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.