Recipe#11855

Title: Curry Goat

From: bhieber@AdminBldg.Lan1.UManitoba.CA (Brian Hiebert) 
 Newsgroups: rec.food.recipes 
 Subject: Curried Goat 
 Date: 21 Oct 1994 11:58:09 -0400 
 Organization: University of Manitoba 
 Message-ID: <388oeh$g86@junior.wariat.org> 
 References: Cxw35H.GD0@bonkers.taronga.com 

My experience with curried goat comes by way of some good friends
 who are from Guyana. Many of their 'married-in' relatives are from
 Jamaica, and the recipes are the same.
 Curried goat/chicken/beef/chick peas/etc are all of a stew-like
 consistency intended to be served on a big mound of rice or
 rice-and-peas.  Goat is naturally boney and quite fat. Traditionally
 nothing is done to it to tenderize it. Goat is goat and it's supposed
 to be a little tough.
 There is no 'recipe' per se, but the procedure is this:
 Cut up the goat (say one or two pounds) into bite-sized pieces with
 or without the bones. Same goes for chicken. It is believed that
 the bones add a better flavour to the curry.
 Put the goat into a bowl and add a couple of teaspoons of curry
 and maybe 1/4 as much cumin. Mix it well and let sit while you get
 the potatoes ready.
 Dice a good-sized onion.
 Peel and cut 4 or 5 potatoes into bit-sized pieces.
 Throw the goat into a good sized pot and cook (not brown) in a
 little oil (if necessary).
 Add the onion just before its done.
 Add all of the potatoes and add enough water to just cover them.
 Bring it to a boil, then turn down to a fast simmer.
 Add another couple of teaspoons of curry and cumin to taste. Add
 salt and pepper.
 When the potatoes are cooked, add a tablespoon or two of lemon
 juice.
 Simmer the whole thing down until the sauce is stew-like. Traditionally,
 its fairly light (watery) so that you have lots to pour over the
 rice.
 Add salt and pepper to taste before serving.
 If you like it hot, add a little jamaican hot pepper sauce when
 its in your plate (if you add it to the pot, you could render the
 whole thing inedible)
 Serve over rice (I like basmati rice, myself)
 Thats it!
 PS This is the same 'filling' you would use if you were making
 Roti.