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janet jaikaran’s curry goat
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
6
1 kg defatted goat meat, cut into 1-inch cubes (deboning the meat is optional, but Janet recommends leaving the bone in)
1 large onion, chopped
6 cloves garlic, crushed
1 tsp Club House Garlic Plus
4 leaves Spanish thyme (aka Cuban oregano)
4 stems fresh cilantro
6 sprigs of thyme
1/4 tsp fresh cracked black pepper
1/4 of a Scotch bonnet pepper (can be omitted, or amount increased for more heat)
1 tsp salt
2 tbsp canola oil
2 tbsp Turban curry powder
1/8 tsp cumin
1 oz amber rum
Method/Steps
1. Wash the meat with water and the juice from half a lemon, then rinse with water. Drain thoroughly and pat dry.
2. In a bowl, season the meat with Garlic Plus, Spanish thyme, cilantro, thyme, black pepper, Scotch bonnet, cumin, salt and rum. Cover and let marinate in the fridge for 3 to 4 hours.
3. In a cast-iron pot, place chopped onion, oil and curry powder and heat over medium heat for 2 minutes. Add crushed garlic and continue to fry until the onion is past translucent and the curry powder darkens (but not blackened).
4. Add the seasoned meat and fry for about 3 minutes turning frequently, then cover with boiling water and let it braise. Continue cooking covered over medium heat. Stir frequently and add hot water as necessary to keep moist.
5. Cook until the meat is tender. Check seasoning and, as required, add salt and hot pepper to taste towards end of cooking process. Don’t let the dark green colour deter from your enjoyment.
Wine and Spirits Match
Pair this dish with your favourite beer.