Goat is an underused but fabulous meat. It’s good value for money and has a delicious, rich flavour. There are a variety of curried goat recipes out there, this one is adapted from Patrick Willams’ recipe for Jamaican Curried Goat. I serve it with rice and beans, roti and coriander yogurt.
I like spice, but unfortunately spice doesn’t really like me – so this has a nice kick but isn’t too hot, as you remove the whole scotch bonnets at the end of cooking. It’s worth saying that mine is in no way a traditional curried goat, I’ve bastardised it to buggery. I find its best to cook the curry the day before you want it.
The most expensive thing was the goat at £6.15 for 700g (on the bone). Next would probably be all the spices, which cost one or two quid a pop but were already in my spice cupboard. Approximate cost: £12
For the curried goat:
- 700g shoulder of Goat (bone in), diced
- 3 heaped Tbsp West Indian curry powder
- 1 tbsp fresh or dried thyme
- 2 tsp ground pimento seeds
- 2 and a half tsp freshly ground black pepper
- 1 tbsp coriander seeds, crushed
- 140ml/5fl oz vegetable oil
- 1 tin of chopped tomatoes
- 2 onions, finely diced
- 2 scotch bonnets, whole
- 4 cloves of garlic, chopped
- Water or stock
- One bag of spinach
For the roti:
- 225g self-raising flour
- ½ tsp salt
- 1 tbsp vegetable oil, plus extra for brushing and frying
For the rice, peas and beans:
- 2 cups of rice
- 1 tin of Caribbean peas & beans
For the coriander yogurt:
- 500ml natural yogurt
- Massive bunch of coriander
- The night before you want to cook the curry, mix the curry powder, thyme, pimento, black pepper and coriander seeds together and then pour into a plastic bag containing the goat. Make sure you rub them into the goat meat and then leave overnight in the fridge.
- The next day, preheat the oven to 140°C.
- Heat the oil in a pan and fry the goat pieces until golden brown. Do this in batches so you don’t overcrowd the pan – or the goat will start to stew instead of fry. Set your browned meat aside in a casserole dish.
- In the same frying pan you did the goat in, soften your tomatoes, onions, peppers and garlic in some olive oil. Be gentle with the peppers, if they split the curry will be very hot! Then pour this over the goat in the casserole dish.
- Submerge the ingredients in double their quantity of stock (what stock depends on how rich you’d like the curry to be – lamb stock will make it even richer, or alternatively use chicken or vegetable stock). Bring to the boil.
- Pop the lid on and place in the oven for at least 2 – 2 and a half hours – the rule is generally the longer you cook it, the better it is but I would say cap this at 3 and a half hours so the goat meat doesn’t get so tender it completely disintegrates.
- When it’s ready remove the goat and the scotch bonnets from the pan. Discard the scotch bonnets. Curried goat is traditionally served on the bone however if you are catering for someone who’s not a fan you can cool the goat meat slightly on a plate and then pick the bones out. The meat should be so tender it slides off the bones and keeps it’s shape.
- Back to the casserole dish. You will be left with a sauce, which needs to be thickened depending on how long you’ve cooked it for. Simply simmer the sauce until it is reduced to a thick, lush sauce.
- Pop your goat back in, then add the spinach and fold it in so it wilts.
- I would start these after you put your goat in the oven, as some resting time is required.
- Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft, but not sticky, dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes.
- Divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (2mm/1/16 in), using a rolling pin.
- Brush the bottom third of one of the roti with oil using a pastry brush, and fold the oiled third towards the middle. Repeat with the top third, fold inwards, then turn the roti a quarter turn clockwise and repeat this process with the top and bottom third. Repeat with the remaining five rotis. Leave to rest again.
- Heat a little oil in a heavy-based pan. Roll one of the roti thinly into a round with a rolling pin, and fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan.
- Cook the remaining roti in the same way and serve warm.
Rice & Beans
- You can start this around 15 minutes before serving.
- Place the rice in a saucepan and cover with 4 cups of cold water and a little oil. Bring to the boil.
- Turn the heat right down and cover the pan with a lid, simmer gently for 12 minutes.
- Drain the rice to get rid of any excess water, then put back in the saucepan with a hearty knob of butter. Drain the tin of beans & peas and stir into the rice.
- Heat gently so everything’s nice and hot.
- Tear some coriander leaves and mix with yogurt.
- Top with a few whole coriander sprigs.
Serve the goat, rice and yogurt dressing on top of a roti for a deliciously rich, if slightly adapted, taste of the Caribbean. Decorate with more coriander leaves. For the full Caribbean experience pair with my take on a rum punch.
Want more stuff like this? Like Greedy B on Facebook!