Curry Goat

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I smelled and looked delicious... until the 7 cups of water! Waaaaaaaay too much! I didn't want to change the recipe, so I used 7 cups. Bad idea. Maybe without the water.. or less water, it would be perfect. It's more like a curry goat stew instead of a caribbean style curry goat

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Butcher had a goat leg that weighed 3.28 lbs. Cut into 2 inch sections. Never cooked goat before. Surprised that it smelled so clean. Expected something funky. Added 3 cups chicken stock,the whole can of coconut milk, then just enough water to cover. No other adjustments to the printed recipe. Well...I might have added a little minced ginger too. Whole house smells wonderful. Tastes great. A keeper for sure.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a great recipe. I did change it some since I'm already use to making a Jamaican goat curry. I used 2 onions instead of one, pureed the marinade and then let the goat marinate overnight. I used an entire can of coconut milk and only added one cup of water (7 cups would have been WAY too much. The result was a tasty curry that rivals my tried-and-true recipe. I served it with Jamaican rice and peas and sweet plantains. I will definitely use it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best curry goat recipe ever...half hour before u finish..add a can of chick peas, some carrots and about three red potatoes cubed..this will help thicken it and give it the true caribbean flavour.....great recipe

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After living in my Westchester neighborhood for over 10 years, I just discovered a little farm that sells raises and sells organic meats, including goat. Never having cooked it before, I turned to this recipe and was amazed at the results. I doubled the lime, since I had a dozen on hand, used a 15 oz can of diced tomatoes, upped to a cup of coconut milk, used one and a half scotch bonnet peppers (I could have used two and cut down the water to 3 cups. After marinating the goat overnight, I cooked it for about 3 hours and it just fell off the bone. The house smelled amazing as this cooked and my family couldn't wait to dig in. Served with coconut rice and fried green plantains. Divine.

This has inspired me to have a Caribbean night this summer. Who's bringing the rum punch?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I find goat curry tastes better on the bone,also chicken.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is one of the best curry goat recipes I've tried. What makes it unique from others is the lime juice that gets rubbed on the meat. The taste remains on the meat throughout the simmering and adds just the right zing. I think the best recipes are those that don't need much modification and this one was great as written. It produces a stew with a good consistency...not too thick or thin, and with tons of flavor. This recipe is rated intermediate on the website...but is uncomplicated enough for someone who considers themselves beginner level to try.

My mom also made this and she left the squeezed remains of the lime in the stew...she also upped the heat with a tad more scotch bonnet peppers and did not use coconut milk. It still tasted great!