I love goat.
Goat is a lovely meat. Nice and rich and juicy. It’s a wonderful substitute for the other meats and can easily replace beef, pork or chicken in most any recipe. Goat is simple to prepare and cook and it tastes great. I hope you’ll use this simple recipe and try goat, especially if you have never eaten it before.
We buy our goat at the Rigaud Farmer’s market when we can or failing that, at the local Metro grocery store, and occasionally, we’ll make the trip to Costco and get our lamb there, organic and frozen. You’ll likely easily find goat in your neighbourhood as well, but if all else fails, look for stores that cater to the ethnic Caribbean, Middle Eastern or Indian crowds. I wouldn’t be surprised to learn that you can even find it at Walmart.
But I digress.
The reason I’m typing up this Easy Curried Goat Stew recipe is because my long-time friend Junie needed to know what to do with the Peppermaster Jerk Curry I sent her. So, this recipe is for her. 🙂
Peppermaster Jerk Curry
Peppermaster Pantry Ginger Syrup
3 pounds goat (can use lamb or beef if you can’t find goat)
2 onions, chopped
1-2 cans coconut milk
1 15-ounce can of tomato sauce or crushed tomatoes
3-4 cups water
5 Quebec new potatoes, peeled and cut into 1-inch chunks
Chop the goat into large stewing chunks. Put them into a large clean plastic bag with no holes in it. Add 1-6 TBSP of the Jerk Curry to the bag along with as the juice of 1 lime. Toss, rub, squeeze, spread the curry until all of the meat is covered. Then set into the fridge to marinate for a minimum of 15 minutes, maximum three days, turning/tossing occasionally. The goal here is to cover every bit of exposed meat to the curry sauce.
When you’re ready, allow the meat to come to room temperature. Then, to a large flat bottomed stew pan, add 1/4 cup of oil heat to the point where you begin to smell the oil. The oil should be very hot. Then braise each of the lamb pieces all over. This needs to be done in a wide flat-bottomed pan, and is easier to do in batches, so be patient. You don’t want to crowd the meat. Once all sides of each piece of meat are browned, set the finished pieces aside in a clean bowl. If you were lucky enough to get the bones, do those as well. (Do not put the meat back into the bag used for marinating).
Once all of the meat and bones have been braised and set aside, add the onions to the pan and brown. When they are almost fully caramelized, add a splash of the Peppermaster Ginger Syrup and stir well. Now add the meat, bones, and any juice in the bowl back to the pot. Now you can add the coconut milk and tomatoes. If you’ve used one can of coconut milk, add four cups of water, if you’ve used two cans of coconut milk, add 3 cups of water.
Bring the pot to a boil and simmer for at least two hours. When it’s ready it will be tender and easily fall from the bones. When the meat is almost done (tender, but not falling from the bone), you can throw in the potatoes and serve as soon as the potatoes are cooked through.
We recommend tasting the stew at this point. If the curry isn’t strong enough for the vast majority of your dinner guests, now is the time to fix it, add enough Jerk Curry at this point to taste. For a meal this size, we’ll use about a quarter cup of the Jerk Curry, but it will be very strong.
If you want to be persnickety, you can remove the bones before serving, but most island cooks will simply leave the bones in. After all, sucking the marrow from them is a delicacy not to be missed.
Serve this meal with Peppermaster Corn Bread and some ice cold rum and ginger drinks made from the ginger syrup. Cheers!
I hope you like it, Junie.