Rios Curry Goat Recipes

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CURRIED GOAT



Curried goat image

Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves

Provided by Jo and Leisa Creed

Categories     Dinner

Time 2h20m

Number Of Ingredients 14

1kg goat meat, cut into cubes (we got ours from Cabrito Goat Meat)
4 tbsp curry powder
1 tbsp turmeric
1 tsp black pepper
1 tsp Jamaican allspice (ground pimento)
3 tsp salt, to taste
1 medium onion, sliced
4 spring onions, thinly sliced, plus extra to serve
2 tsp minced garlic
6-7 thyme sprigs
5 tbsp oil (vegetable or coconut)
1 medium carrot, cut into cubes
1 medium potato, cut into 2cm cubes
1 Scotch bonnet chilli, left whole

Steps:

  • Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
  • Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
  • For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.

Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

JAMAICAN CURRIED GOAT



Jamaican Curried Goat image

He likes it hot, I like it good. We compromise on jalapeno peppers.

Provided by Roxy

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h59m

Yield 8

Number Of Ingredients 12

2 pounds goat stew meat, cut into 1-inch cubes
2 fresh hot chile peppers, seeded and chopped
2 tablespoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 rib celery, chopped
2 ½ cups vegetable broth
1 bay leaf
3 potatoes, peeled and cut into 1-inch chunks, or more as desired

Steps:

  • Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to 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, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
  • Stir browned goat meat into onion mixture. Add reserved marinade, vegetable 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, 35 to 45 minutes more.
  • Remove stockpot from heat, skim off surface fat, and remove bay leaf.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 20.1 g, Cholesterol 53.2 mg, Fat 7.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 509.3 mg, Sugar 3.5 g

CURRY GOAT



Curry Goat image

Provided by Food Network

Categories     main-dish

Time 15h30m

Yield 6 servings

Number Of Ingredients 16

1/2 cup soy sauce
1/4 cup curry powder
1/4 cup chopped garlic
2 tablespoons chopped fresh basil
1 tablespoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 pounds goat meat, cut into 2-inch chunks
1/2 cup oil
4 cups coconut milk
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped carrots
1/4 cup chopped green onion
4 bay leaves
Rice or rice and peas, for serving

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.

RIO'S CURRY GOAT



Rio's Curry Goat image

Make and share this Rio's Curry Goat recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Meat

Time 2h

Yield 6 serving(s)

Number Of Ingredients 7

3 lbs goat meat, cut in 2-inch squares
1 1/2 onions, divided
3 tablespoons curry powder
1 tablespoon thyme leaves, dried
2 teaspoons pepper
1 teaspoon salt
1/4 cup oil, Crisco

Steps:

  • Place meat in glass baking dish. Season with 1 chopped onion, curry, thyme, pepper and salt. Cover. Refrigerate overnight.
  • Remove meat from refrigerator next day. Place meat in large saucepan. Cover with water. Add oil. Simmer 1 hour 30 minutes. Add remaining half chopped onion. Simmer 15 minutes.

Nutrition Facts : Calories 351.5, Fat 14.8, SaturatedFat 3, Cholesterol 129.3, Sodium 576.4, Carbohydrate 5.2, Fiber 1.7, Sugar 1.3, Protein 47.5

JAMAICAN CURRY GOAT RECIPE



Jamaican Curry Goat Recipe image

This finger-licking dish is one of Jamaica's most popular cuisines. Try this Jamaican curry goat recipe for dinner today.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 16

2½ lb goat meat
2½ tbsp curry powder
2 tbsp all-purpose season
½ tsp salt
1 scotch bonnet pepper* (seeds remove and finely chopped )
6 pimento berries (allspice) (crushed)
1 medium onion (chopped)
2 stalks scallion (chopped)
4 garlic cloves (crushed)
3 sprig thyme
1 tsp grated fresh ginger
1 large potato (peeled and diced)
cooking oil
water
1 lime ot lemon (to wash the meat)
2 tbsp vinegar (to wash the meat)

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.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

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