[showads ad=336×280]Curried Goat is a popular dish in the Indian cuisine in Trinidad. I remember being served this dish when my family and I attended an Indian wedding. There is a street food vendor, in Road Town, Tortola (where I reside), named Darios. Occasionally I would go to Darios to get me some good Curried Goat and rice – served with a fresh salad. That meal is like a little treat for me!
2 lbs goat meat
2 limes squeezed
2 sprigs thyme fresh, finely chopped
2 tablespoons chives finely chopped
2 bay leaves
1 teaspoon black pepper, freshly ground
1 teaspoon hot sauce
1 teaspoon ginger finely grated
1 teaspoon all spice
2 tablespoon olive oil
1 teaspoon cumin seed 6 cloves mashed
2 tablespoon curry powder
2 cups coconut milk
3 large onions finely chopped
1 tablespoon butter
Rinse goat meat, cut into bite size pieces and place into a large bowl of water. Squeeze the juice a lime into the bowl with the goat meat and set aside for 30 minutes.
Throw out the lime water and rinse the goat meat. Add thyme, chives, parsley, bay leaves, pepper, house sauce, ginger and all spice. Mix well.
Heat olive oil in a large heavy bottom sauce pan. Add cumin seed and garlic and saute for a few minutes. Add curry powder, stirring constantly. Add coconut milk and simmer until mixture starts to boil. Add goat meat with seasonings and onions. Reduce heat and simmer for about 1-2 hours or until meat is cooked. Stir occasionally, check that the liquid does not evaporate. Add a little water if needed
Just before serving add butter. Stir gently.
Curried Goat can be served with (top of the list) Dalphurie Roti or just some plain rice.