Recipe

1 lb of small chopped goat

1/2 tablespoon 7 spice mix

1 teaspoon salt (adjust for tastes)

1/2 teaspoon ground coriander

1/4 teaspoon ground cloves

1 tablespoon worcestershire sauce

1 teaspoon freshly ground garlic

2 tablespoon green seasoning (recipe below)

1 large  potato

1 tomato

1 small onion sliced

2 piemento peppers

2 tablespoon canola oil (or vegetable)

2 cardamom pods

2 tablespoons curry powder

1 stalk of fresh rosemary

1 small bundle of thyme

Green seasoning recipe

2 stalks of green onions

4-5 leaves of culantro ( if you can find it, usually at an asian grocery)

1/2 cup of cilantro

1 habanero

1 peimento pepper (seasoning pepper)

1 stalk of chinese celery

2 leaves of cuban oregano (can substitute with regular oregano)

 

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Directions

After bringing your goat home from the butcher, rinse it under cold running water, drain. Set aside. Place all the ingredients for the green seasoning into a food processor and process.

Now add two tablespoons of the green seasoning to the goat. Place the extra seasoning in a tightly covered jar and refridgerate for up to 2 weeks. You can use on any meat you are cooking.

Add the dry spices, coriander, clove, seven spice and salt, also add the worecestershire and mix everything together until all the meat is covered with the marinade.

Set aside to marinate for about 4 hours.

Heat a heavy bottom pot on the stove top on medium heat. Add the 2 tablespoon of oil. Add 2 cardamom pods to the oil and let this fry on its own. It will start to smell…great! Once you see the pods starting to look brown, add in the curry powder, let this fry in the oil for about a minute while continuing to stir it. Once it starts to just stick to the pot add 1/4 cup of water and let this burn off.

Once the water starts to burn off add in the onions, 1 pimento pepper, and the garlic. Stir and let it fry, until the onions are soft.

 Add in the marinated goat with all the sauce and juices from the bowl. Mix thoroughly into the curry. Using a butcher string tie the rosemary and thyme together and drop this into the pot.

The reason I tie mine is so that I don’t have to go fishing for my stalks after. The leaves will fall off on its own and then you can just grab the string and pull it out. Easy!

Cover the goat and let it cook for about 10 minutes. The goat will release it own juices that it will cook in. During this time peel and chop your potato. Once the water has burned off add in the potatoe and tomatoes to the goat. Add in 2 cups of water of just enough to cover all the meat. Cover and let this cook for 45 to 60 minutes.

Peak at it every 15 minutes of so to make sure it has water in it. If the water is burning off to fast, turn down the heat. The goat has to cook until it is tender.

Taste as you go, adjust the salt and heat in it. Once the goat is tender, and the gravy is thick, turn off the stove and remove the herb bouquet.

Serve over a bed of steaming white rice or with roti.

***Note In one of the pictures above I showed of a plant in a pot. That is my cuban oregano that is growing in my living room. She loves the sun.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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