Curry Goat

Ralph, a friend of mine is originally from Jamaica, he loves goat, but you hardly find it in restaurants in Tampa; or even the meat at butcher shops. One day I promised him to cook it for him, when I realized that the Spanish butcher on 78th street had it. My wife and also Iris, his wife, do not like goat. When we invited his wife and him over for dinner, so I cooked for the women a shrimp dish and for the men goat. It is about the same amount of work to cook 3 or 6 pounds of goat, so I cooked more than needed for the two of us and we each had one more portion to keep.

I had never cooked goat, only lamb, so I looked for some recipes from Jamaica and India and combined them into one. Listed below are the ingredients I used:

Ingredients:

• 6 pounds of goat meat (has a lot of bones). It is already cut into small pieces.
• 20 gloves of garlic, minced
• 5 tablespoons of minced ginger
• 4 cups of petite diced tomatoes
• 6 tablespoons coriander
• 4 tablespoons of ground black pepper
• 3 sticks cinnamon
• 6 cafir lime leaves (or use bay leaves)
• A dash of cardamom
• 4 teaspoons of cumin
• 1/2cup of oil
• Salt to taste
• 4 tablespoons of rosemary (I used fresh rosemary from my garden, cleaned and cut it into small pieces)
• 1 brick pack beef stock
• 2 tablespoons of lemon juice (preferably fresh)
• 1 cup of soy sauce
• 1 cup of curry powder
• 1/2 cup of turmeric (if you do not have it just use some more curry)
• 3 tablespoon of red pepper flakes (not really hot ones)
• 8 cups of coconut milk
• 2 cups of chopped carrots
• 1 bell pepper, cut into small strips

Preparation:

Heat oil in a Le Creuset pot with lid or similar pot with lid. Add the meat and spices. Turn the meat until slightly brown. Add the tomatoes, carrots, peppers, coconut milk, and the stock. Let it simmer for about 25 to 30 minutes on low heat. When the meat is cooked fully, turn off the heat and let the dish sit in the pot to keep warm until the rice is done.

Serve with steamed rice.

Here you see the goat meat cooking