Curry Goat

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Like some of the previous reviewers, I also used canned tomatoes and cut the water way down. I think I used about 2 cups water plus the tomato liquid. Marinated about 5 hours. Browned the meat, then cooked on a low heat for about 4 hours total. I removed the lid from the pot for about the last 30 minutes of cooking time to reduce the sauce even further. 7 cups of water would have been way too much. Served the curry over Louisiana jasmine rice and had fried plantains on the side. This dish was fantastic and I would definitely make it again.

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I did my own substitutions with this soup--I mashed up all of the marinating ingredients in the food processor to make a paste, instead of fresh tomatoes I used canned diced tomatoes, I doubled the amount of coconut milk, I couldn't find a scotch bonnet pepper so I used 2 jalapenos instead (seeds and all and used several cups less water than was required. I cut the recipe in half, so the original recipe calls for 7 cups of water, I only used 1. I can only image how excessively watery it is with 7 cups of water. I really like the amount of heat this recipe has and the flavors really marry well together. I let the meat marinate for about 5 hours, and then cooked it all in a pressure cooker for just over an hour. Then I let it simmer for another 10-20 min. without the lid on. Very delicious.

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This has easily become one of my husband and I's favourite dishes. Though it takes some time between marinading and simmering, it's quite easy and well worth the wait. It was our first time trying goat as well, and it definitely won't be our last!

However, I only added 5 cups of water and still needed to thicken it up with some corn starch in the end, but I prefer my curries more stew than soup-like. We served it with naan and a melon salad with lemon yogurt dressing to help tame the heat.

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This is by far one of the best curry dishes I've ever tasted. It was very easy to make. I followed the recipe pretty closely. The biggest change I made was I used 3 pounds of boneless leg of lamb instead of goat meat. I also used a 15 oz. can of diced tomatoes instead of fresh. It wasn't clear in the recipe if I was supposed to cook the meat whole so I rubbed the lamb with the lime juice, then cut it into cubes. I mixed together all the marinade ingredients and tossed in the cubed lamb. After a few hours I tossed it all in a big dutch oven, browned the meat, added the rest of the ingredients and let it simmer. When we were ready to eat, the curry was a bit thin so I stirred in some corn starch mixed with water and it made a nice thick sauce to pour over rice or dip some naan into.

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This recipe was wonderful. We made a few minor adaptations, such as using a 28 oz. can of tomatoes instead of 3 fresh ones and we used 1 1/2 teaspoons of Matouks scotch bonnet calypso sauce instead of a single scotch bonnet. It is a soupy consistency, so you may want to add some thickener such as potatoes or corn starch if you would rather have a thicker stew consistency. We served this with plantains, a side salad, and saffron rice with scallions and a great mango rum drink. We took a dinner trip to the islands with our taste buds.