When I saw
some goat meat in the supermarket, at first I couldn't quite believe my eyes
and then I knew it was a sign that I had to try it. I decided to make the Jamaican dish Curry Goat which I first heard about on
an Ainsley programme. It is a hearty and
honest dish.
The meat is
marinated for a minimum of overnight (mine ended up being 2 days) in a marinade
made of the following:
¼ cup soy
sauce
¼ cup curry
powder
Garlic oil
Tablespoon of
chopped fresh basil
Tablespoon ground
black pepper
Teaspoon dried
oregano
Teaspoon of
chilli flakes
To cook
your curry you brown the goat in the roasting pan and then add 2 cups each of
coconut milk and water. I used light
coconut milk – this was a mistake because full fat coconut milk wouldn't have
split. And then you cook it in the oven
on a low temperature for about 6 hours.
You have to cook it long and low because goat is not fatty and it will
be tough if cooked more quickly or at a higher heat.
Then add ¼ cup
of spring onion tops, ½ cup of chopped capsium (bell pepper), ¼ cup of chopped
carrot and 4 bay leaves. Simmer for
another hour to hour and a half.
Serve with
rice. Not a restaurant quality dish but
an honest one with pretty basic ingredients.
Next time I would add a bit of salt in the last part of the cook. The heat of the curry was very good – not too
biting but definitely a good amount of heat.
The sauce was a bit watery for my taste – you could solve that by
reducing it at the end or by adding some cream or cornflour.
And what
does goat taste like? Well, actually, we
didn't find it had any particularly distinctive flavour – sort of between beef
and lamb.
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