How do u make curry goat like the jamicans?

Answer 1

This recipe comes closest to the goat curry we had in PortAntonio, Jamaica.
Curried Goat
Ingredients:
1 Cup(s) vegetable shortening or canola oil
3 Pound(s) goat, chopped into cubes (bone in or out)
2 large white or yellow onions, finely chopped
4 Tablespoon(s) curry powder (experiment with different curries)3 Tablespoon(s) dried red pepper flakes
1 bay leaf
1 Teaspoon(s) allspice
1 Cup(s) coconut milk or cream
1 Quart(s) chicken stock
2 Tablespoon(s) fresh lime juice
1.
Directions:
1. Melt shortening or heat oil in skillet and then brown all the chunks of goat. Remove to a large covered heavy pot.

2. Saute the onions in the leftover oil and goat fat. When they're transparent add the curry powder and red pepper and saute for another few minutes. Add the onion-spice mixture to the large pot.

3. Add bay leaf, allspice, coconut milk or cream, and enough stock to cover the meat. Season with salt and pepper. Simmer gently until meat is tender. This can take between 2-4 hours.

4. Just before serving, add the fresh lime juice and cook 2-3 minutes more. Serve over rice.

Answer 2

2 recipes from the Food Network:

Curried Goat

1 cup curry powder
3 large sprigs thyme
3 scotch bonnet peppers, finely chopped
2 onions, diced
1 bunch scallions, diced
Salt and freshly ground black pepper
4 pounds goat meat, bone in (lamb meat may be substituted)
1/2 cup chopped fresh garlic
1 carrot, diced
2 tomatoes, diced
1 pound potatoes, diced
1/2 cup chopped ginger
3 quarts chicken stock

To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.
Remove the goat meat from the marinade. Reserve leftover marinade.

In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.

Curry Goat

2 pounds goat meat (or lamb) without bones
1 lime, juiced
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 Scotch bonnet pepper (any color), seeded and minced
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice (dry pimento berries)
3 tablespoons curry powder
2 whole scallions, sliced
1 onion, sliced
3 cloves garlic, minced
1/4 cup vegetable oil
3 tomatoes, diced
1/2 cup coconut milk (optional)
7 cups water


Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

This one time we bought some goat and boiled up the meat until it fell off the bone & then put it in the crock pot with some water and some jamaican curry and let it slow cook and it was so tender & delicious. We made Jamaican jerk corn on the cob on the grill to go with it & we were in heaven. It pretty much tastes like the Jamaican food we buy from the venders who sell at all the festivals we go to. That was the second time I had goat. The first time was at a festival & enjoyed it so much that I decided I was going to make it myself.

Answer 4

First sacrifice your goat. Skin it. preserve the re-saleable bits (horns, teeth, hooves etc - taking care if it has billy's parts) and remove the innards schluck; chop up the rest complete with bones, Barbie it for half an hour then boil it up for a couple of hours, throwing in early on a miscellany of tastes to taste (curry is important, salt, black pepper coarsely-ground, celery chunks, thyme, onion, carrot, garlic, rosemary, bay leaf, tomato paste thinned down with brandy, HP sauce... take your pick, or please yourself) to make a super gravy. Get a few bottles of W I beer ready and a splash of white rum for the ladies. Put the reggae on the player, ready. Two hours later, away you go, party time .

Answer 5

Island Curry Goat

2 limes
2 tablespoons peanut oil
6 garlic cloves, minced (or to taste)
1 small yellow onion, minced
2 inches fresh ginger, minced
1 stalk lemongrass, peeled and minced
1 lb goat meat, cut into bite-size pieces
2 sweet potatoes, diced
2 chayote, cut into lengthwise strips
1/4 fresh coconut, julienne
1/2 cup dark rum
2 cups chicken stock or water
2 yellow bell peppers, roasted and peeled, cut into lengthwise strips
2 red bell peppers, roasted and peeled, cut into lengthwise strips
1/4 (4 ounce) can green curry paste, to taste
1 coconut, its liquid
salt
3 cups hot cooked brown rice (or more as needed)
2 hard-boiled eggs, quartered lengthwise
1 handful fresh cilantro stem
2 fresh limes, cut into wedges

Scrub limes well. Use a peeler to remove only the zest. Set zest aside and juice the limes. Set juice aside.
Heat peanut oil in a heavy skillet until shimmering. Add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown. Add goat meat and reduce heat to medium; cook until all sides are brown but the interior is not cooked. Add lime zests, sweet potatoes, chayotes, coconut, rum and stock/water. Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew rather than soup. You may also use a little more rum, but take care to taste first.
Meanwhile, dice half the red and yellow pepper strips.
At the end of the simmering time, stir in the pepper dice and some of the curry paste. Taste and add more curry paste accordingly. Simmer 5 minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes. Stir in reserved lime juice and remove lime zest. Turn off heat and taste before adding salt as desired.
Place cooked rice on a platter and make a well in the middle, mounding it around the edges. Put the goat curry mixture into the well. To garnish the top of the stew, alternately arrange strips of red and yellow peppers in spoke formation. Arrange the egg quarters around the edges and arrange or scatter cilantro prettily. Place lime wedges around the edges of the rice.

Answer 6

get a jamican to make it

Answer 7

doesn't the goat have to come from india

i'm so confused

Answer 8

onions, garlic, tomato, and goat... (treat it like lamb) and some herbs and spices... haalal butchers sell goat, or go ask your butcher...

Answer 9

http://www.jamaican-recipes.com/currygoat.html