Ingredients
- 2 pounds goat meat (or lamb) without bones
- 1 lime, juiced
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 Scotch bonnet pepper (any color), seeded and minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground allspice (dry pimento berries)
- 3 tablespoons curry powder
- 2 whole scallions, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup vegetable oil
- 3 tomatoes, diced
- 1/2 cup coconut milk (optional)
- 7 cups water
Directions
Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.
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By tmm10
on January 13, 2013
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I didn't really like this. First, "marinating" the goat is a waste of time. The goat will taste the exact same whether it's marinated or not. Marinating will not add flavor to this meat or make it more tender. What makes it tender is letting it cook about 2.5 hours or less, too long and the skin turns to mush (mine had skin on which is delicious. Simmering it as he has in the recipe does not work, will take forever to cook and the meat is still tough. Must be cooked higher than simmering. The lime juice I would not use again. Lemons/limes add great fresh bursts of flavor to turkey and seafood, but cuts the gaminess out of goat and other wild meats which I don't like. I want to taste the gaminess. The fresh tomato did not work. Best to use tomato paste. The curry was too loose watery, you only need like 1 cup of water. Still searching for a thick, spicy goat curry recipe. Bummer
By rweber1027
on November 11, 2012
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This recipe was quite good--my boyfriend loved it. Used a 2.2 lb bag of goat meat, w/ bones. Couldn't find Scotch Bonnet pepper, so I used one and a half red jalapenos, seeded and chopped. Didn't have as much time as the recipe required--only marinated meat for 30 min, using the juice from 2 limes instead of 1, then dumped that bowl of ingredients into a pot and cooked the meat for a bit. As for liquid, I used a 14.5 oz. can of diced tomatoes, a cup of coconut milk, and 2 cups of water. I let the mixture stew for only 1.5 hrs, adding 3 cubed potatoes and a few handfuls of carrots with about 30 min left, which I think helped to thicken it. It ended up being the perfect consistency with just the right amount of spice, and we just ate the meat off of the bones. I think including the bones also added to the flavor.
By gigglemama111
on August 13, 2012
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One word AMAZING!!! My mother don't like new recipes and she never ate curry lamb but she could not get enough. I used less water only 4 cups and added a little roux to make it thick salt and pepper to taste. This will be a regular on the dinner table.
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