So I have decided to cook goat, curry goat, Jamaican style curry goat to be precise . Also, you can replace the goat with lamb.
In the Caribbean most curries come mixed in powders. The closest curry mix I found for this dish is from Simba Mbili. It comes in a pretty yellow tin. You need Allspice also called Pimento which is found at Healthy U and some supermarkets. I prefer the grains which are twice the size of peppercorns but the powder form is acceptable. The recipe is for 6
- 2 kg of goat leg. Ask the butcher to slice the leg in 4 cm thick portion. I use my fingers for cooking lengths. 4 cm is the length of my thumb from the knuckle. Do not remove the bones from the meat.
- 4 tbsp. of Simba Mbili, if available, curry powder
- 6 pimento grains or 1 tsp. of ground Allspice / Pimento
- 3 sprigs of thyme
- 2 bay leaves
- 5 peppercorns
- 2 onions roughly chopped
- 4 garlic clove crushed with a knife’s blade
- 1 red chili pepper / preferably a scotch bonnet. Leave the scotch bonnet whole, any other pepper can be sliced. You can omit the pepper if you have young children or guest not liking hot food.
- Salt and pepper
- Coconut cream – optional
- Remove the lose fat, the sinew and whatever is undesirable from the leg. Cut the meat in 4 cm cubes. I know it is not easy to cube meat with bone in (cut around the bones) but try to have more or less even size pieces.
- Place the meat in a large bowl, container or even a zip lock bag and add the curry powder, garlic, allspice, onion, peppercorns, thyme and bay leaves and the chili pepper. Nicely mix everything, cover the bowl or container and marinate overnight in the refrigerator
- Turn on the heat to medium
- Add enough oil to cover the bottom of a large pot.
- Shake the marinade off the meat, place the meat in the pot and brown on all sides. You may have to do that in batches. Keep the marinade.
- Add the rest of the marinade to the browned meat and cook for a 2 minutes. You don’t want a “raw” marinade
- Add water to just cover the meat
- Salt and pepper to taste and cover the pot
- Lower the heat and simmer for at least 2 to 3 hour. Stir, add water when necessary and adjust for salt. The meat is ready when it is melt-in-the-mouth- tender. I left the house and went shopping while the meat was cooking. Using lamb the cooking time will be much shorter so start checking the meat after one hour cooking.
- Look at your sauce, if you are satisfied with its taste and consistency then all is well. However, you may want add some coconut cream (2 to 3 Tbsp.) to thicken the sauce and give it a creamy texture.
This dish is served with steamed rice.
Tips – You can cook with the Scotch bonnet pepper in the pot but ensure that it does not burst while cooking. Meat is seldom cured in Kenya. Meat is sold very fresh and consequently very tough. Hence the long simmering time.