It’s getting colder out and we’re already dreaming of vacationing somewhere warm. Dreaming. Wishing. A taste of the Caribbean is perfect to hold us off…for now. Hubby asked if I would make curry goat the other night….Ah, brings me back to the tropics! Now that I have my favourite kitchen companion…the slow cooker, recipes like this are easier than ever! I searched for a recipe that was as close as possible to what we’ve experienced in Trinidadian or Jamaican restaurants. I usually adjust my cooking and using a recipe as a guideline but I’m not shy to experiment and add my own touch.
I had mentioned to my friend Candy about this recipe – she having lived in the islands as well was all over this asking for the recipe. So, here it is…adapted from taste.com
CARIBBEAN CURRY GOAT
*The original recipe used lamb. I simply substituted with goat!
1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
800 g cut up pieces (cubes) of lamb shoulder (or goat)
2 tbsp olive oil
1 large spanish onion, chopped
2 garlic cloves, crushed
1 tsp freshly grated ginger
1 red long chilli pepper, fresh finely chopped
4 tbsp mild or hot curry powder (or 1/4 indian madras curry paste)
270 ml can of coconut milk
1 tsp Vegeta gourmet stock powder
2 large potatoes, peeled, cut into 1 inch pieces (optional)
1 cinnamon stick
2 dried bay leaves
1. Place flour, salt, pepper and cut up lamb/goat in a large plastic bag and shake until coated well.
2. Brown in batches with oil for 3 to 4 minutes in medium-high pan.
3. Transfer to slow cooker.
4. Add onion, garlic and ginger to frying pan. Stir and cook for 5 minutes or until tender. Add chilli and curry. Cook and stir for 1 minute. Add coconut milk, Vegeta powder and 3/4 cup cold water. Bring to a boil and transfer to slow cooker. Gently stir everything together. Add potatoes. Add cinnamon stick and bay leaves. Stir to combine.
5. Cook covered on LOW for 6 hours or under meat is tender.
6. Remove cinnamon stick and bay leaves before serving.
7. Serve over cooked plain rice, or rice & peas (or peas and rice depending on which island folks you’re talking too), plaintain, or serve with Rotis.
Servings: makes enough for 6 to 8 people.
THE FOODIE FAMILY RATING: The kids ate it all up and hubby raved at the flavours. I’m not a fan of lamb or goat personally but they were happy. BTW..I was surprised to find the goat pre-cut and bagged in my local Loblaw store in the frozen meat section next to the lamb!
A KITCHEN NOTE ~ looking for a holiday gift for the chef in the family?
Since the holidays are coming, I was thinking about what to get some of my foodie friends & family who love to cook ~ really, how often do you think to change your pots and pans? T-Fal had sent me a 12″ Natura pan ($19.97) recently and I’ve been trying it out (including this recipe) and think it may just be a great gift to give and receive! The new T-Fal Natura line of eco-friendly cookware is made from 100% recycled aluminum. Upholding the brand’s reputation for quality and performance, the new line also reduces the overall environmental footprint by 71% through the manufacturing process and 25% over the life cycle of the product. Natura also includes the brand’s exclusive non-stick coating and trademark Thermo-spot. To find out more about the line visit www.t-fal.ca