does anyone know how to prepare curry goat?

Question

l want the perfect recipe

Answer 1

Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1½ hours (not including marinating)

Ingredients:

3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
1 lime
1 large onion, sliced
6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
2 teaspoons / 10 mL salt
1 teaspoon / 5 mL black pepper
1 teaspoon / 5 mL thyme leaves
¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper
2 tablespoons / 25 mL canola or vegetable oil
1 teaspoon / 5 mL sugar
5 green onions, chopped (about 1 cup / 250 mL)
2 teaspoons / 10 mL curry powder
2 potatoes, peeled and cut into ½-inch / 1-cm cubes
Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Serve with rice or roti and a salad

Answer 2

I think U mean Mutton Curry....

Ingredients:
2 1/2 pounds Mutton / Lamb (lean and boneless)
1/2 pint Yoghurt
4 ounces Ghee (or butter)
1/4 teaspoon Cayenne Pepper
1 ounce Ginger
1/4 teaspoon Black Peppercorns
1/2 teaspoon Turmeric
1 ounce Coriander
1/2 tablespoon Garam Masala
1 pinch Ground Nutmeg
1/2 pint Water
Salt to season

Preparation:
Cut the mutton / lamb into 1 inch dice and sprinkle with salt and cayenne.

Grind the peppercorns. Scrape and finely chop the ginger Wash and finely chop the coriander.

Mix the chopped ginger with the yoghurt, poor over the lamb and stir well to ensure the lamb is evenly coated. Marinate in a covered dish in a cool place for 2 hours.

Heat the ghee (or butter) to a blue haze, add the lamb, marinade, pepper and turmeric and bring rapidly to the boil, stirring constantly.

Cover with a lid, reduce the heat as low as possible and cook undisturbed for 1 hour.

Sprinkle with coriander, poor 1/2 the water down the sides of the pan, recover and simmer for 15 minutes.

Stir in 1/2 the remaining water recover and cook for 15 minutes.

Add the remaining water and simmer until lamb is cooked. Adjust the seasoning.

Turn out onto a serving dish and sprinkle with nutmeg and garam masala and serve...

Answer 3

Curry Goat




INGREDIENTS :

* 3 lb. goat
* 3-4 tablespoon curry
* 2 onion,
* 4 stalks thyme
* 2 stalks garlic
* 2 Whole Scotch Bonnet pepper
* black pepper and salt
* 2 Small carrots cut in slices (Optional)



METHOD:

1. Wash & season with curry, thyme, garlic, black peppers & salt, onions
2. For best results let seared meat sit overnight in refrigerator
3. Pour a little oil in pot and heat
4. Please meat in pot and let brown a little
5. Add 1 cup water and seasoning
6. Add Carrots (Optional)
7. Cook until tender
8. Add whole scotch bonnet pepper for flavor and simmer for minutes
9. Make gravy by adding a teaspoon corn starch
10. Serve with white rice

Answer 4

Here is a starting place (I searched for recipe Indian cuisine)
www.gadnet.com/recipes.htm


bon apetite