Coconut Goat Curry

Some experienced touches on a pot of goat curry and the aroma lingered in my kitchen.

A delicious cucumber, tomato, onion mango salad with a sweet and sour dressing.

My main course was perfectly cooked curried goat in coconut milk and aromatics. The juicy marrow and meat laden bones were tender and juicy sent a spicy hot sensation to my lips and tongue which was soon brought under control with a sip of cold Beer

I soon found out that a lot of folks eat meat stews as main sources of protein besides fish was either goat or chicken. But I also know that there are a lot more new people trying to eat healthy proteins that are diet friendly and goat is on the top in that category. Goat meat is 50%-65% lower in fat than similarly prepared beef, but has similar protein content. The department of health also has reported that saturated fat in cooked goat meat is 40% less than that of chicken, even with the skin removed. Spring goat tastes similar to veal. Weather you roast, grill or stew goat give it a try and here is a easy recipe to follow that will give you a good burst of curry cuisine to take away the winter blues.

Curry Goat

3 lb. goat meat (buy cut up in bite size pieces)

Seasonings.

1 Small 6 0z can coconut milk.

1 small 6 0z can tomato paste

1 large onion (chopped)

5 cloves garlic (chopped)

1 chunk off peeled garlic.

1 scotch bonnet or jalapeno pepper (chopped and seeded)

Wash hands after handling.

3 oz. Medium heat curry powder

1 oz. ground black pepper

2 tbsp. sea salt

2 tablespoons fresh thyme dried sprigs

6 pimento seeds or cardamom crushed (Allspice berries optional)

1/2 oz. vinegar

2 oz. canola oil

1 oz Good curry powder

Wash goat meat with vinegar and some water. Rub in all the seasonings into the goat meat and let it sit in the refrigerator for 1 1/2 hour.

Remove the meat from the refrigerator and then remove the seasoning by rinsing off the goat meat with a cup of water and collect all residues in a bowl and set aside,

In a saucepan, heat the oil on med high and add 1 oz. curry powder to the oil and stir until the color starts to change.

Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.

Add 1 oz. water to the pan, keep stirring until the meat looks like the muscles are tightening up.

Now turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add enough water to cover the meat.

Simmer for another 20 minutes, and then check to see if the meat is medium soft.

Now add the seasoning water you saved earlier to the saucepan.

Let the stew simmer for another 40 minutes on a slightly lower heat. Add some cut up potatoes if you like and add bread crumbs if the sauce is to loose.

Serve with brown rice and a side salad.