Curried Goat

I really enjoy lots of flavor and spice, and this recipe provides both! I tried curry goat for the first time when I was about ten years old and I fell in love. This is only my second time preparing curried goat but I really like how it turned out. If you can, it’s best to let the meat marinate for at least 24- hours. Be forewarned about the scotch bonnet pepper ! It is very spicy, if you don’t like heat leave it out altogether. Also be careful when handling the fresh scotch bonnet pepper. Be sure to wash your hands thoroughly after handling. If you can’t find scotch bonnet you can substitute with habanero chiles. If you are daring and want a lot more heat try the intense  African Bird’s Eye chile.

Here’s what you’ll need for the marinade:

2 Lbs of goat meat

4 tbs of curry

1 large  chopped onion

1 tsp salt

1 tsp pepper

4 crushed cloves of garlic

1 chopped green pepper

1/4 cup vinegar

10 sprigs of fresh thyme

1 tsp paprika

1 chopped scotch bonnet pepper

First chop your veggies and toss your goat meat  with the vinegar. Season with salt, pepper, garlic and curry.

 

Next combine all ingredients in a large bowl with the goat meat.

 

Cover and let marinate in the refrigerator for 24 hours. When you are ready to cook your goat, let it sit for about 10 minutes to return to room temperature. Sear meat and veggies from marinade for about 10 minutes it should look like this

Add two cups of hot water, cover and simmer for two hours. Low and slow is  definitely the way to go. Stir occasionally but this recipe is so easy you don’t have to fuss much over it.

After the two hours have passed test a piece to see if it is tender enough for you. You could also prepare this dish in the slow cooker to make this dish even easier. Serve over rice or just with your favorite veggie. Enjoy!

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