GOAT CURRY RECIPE

Name: GOAT CURRY RECIPE
Prep time: 25 min
Cook time: 3 h
Cuisine: Caribbean Cuisine
Ingredients: 1 large onion; chopped roughly 10 garlic cloves 100g of ginger; finely chopped 100ml of vegetable oil 2 scotch bonnet chilies; chopped A handful of curry leaves Three thyme sprigs 4 tbsps. of mild curry powder 700g of mutton or goat shoulder; diced 400g can of chopped tomato 300ml of lamb or beef stock (it can be self-prepared too) 410g can of pinto; kidney or black-eyed beans ½ lemon's juice small bunch of coriander; chopped warmed roti (Jamaican flatbread) and rice; to serve

Cuisine:

CARIBBEAN

3 hour 25 minutes
Serves 4
Medium

Ingredients

1 large Onion
chopped roughly
10 Garlic cloves
100g Ginger
finely chopped
100ml Vegetable oil
2 Scotch Bonnet Chilies
chopped
A handful of Curry Leaves
3 Thyme Sprigs
4 tbsp Curry powder
mild
700g Goat Shoulder
diced
400g can Tomato
chopped
300ml Lamb Stock
it can be self-prepared too
410g can Pinto
kidney or black-eyed beans
½ Lemon Juice
small bunch Coriander
chopped
to serve Warmed Roti
Jamaican flatbread

Directions

Goat curry is a dish arranged with goat meat, beginning from the Indian subcontinent and Southeast Asia. The dish represents a staple in Southeast Asian cooking, Caribbean food, and the Indian subcontinent cooking. In Southeast Asia, the dish was brought by the Indian diaspora in the district and hence has impacted neighborhood cooking. This dish has spread all through the Caribbean and furthermore the Indo-Caribbean diaspora in North America and Europe.

POPULARITY AND DEMAND

Goat curry is a dish made during special events in India, Bangladesh, Pakistan, and Nepal. Goat is the mainstream meat of Hindus’ decision since they don’t eat beef, and Muslims since they don’t eat pork, so it is a decent medium. Likewise, it is a mainstream party dish in Jamaica, and at a “major dance,” a nearby master or “specialist” is frequently acquired to cook it.

It is seasoned with a flavor blend run of the mill of Indo-Jamaican cooking and Scotch Bonnet Peppers; it is quite often presented with rice, dal bhat, or roti in cafés in North America and Europe, other commonly Caribbean side dishes. For example, fried plantain might be filled in as a backup. Numerous variations from the dish incorporate lamb when the goat isn’t accessible or built out with potatoes.

It is well known during Eid al-Adha, which is the point at which Muslim Indo-Caribbeans sacrifice a goat.

WORTH TRYING FOR AN OCCASION

Authentic dishes are never limited to its specific origins as food is something that all human beings love to try and admire at any level. Goat curry may be based on Asian culture, but it’s appreciated in Western areas. It’s never a bad decision to try something out of the league, especially when you come to know about a new dish or are trying to experience all kinds of cuisines around you.

People who love to keep their options open while having their meals bring the goat curry recipe to the mutton lovers with easy and direct instructions. Anyone willing to make this dish won’t be disappointed by the instruction pattern in the recipe. Our goal is to deliver straightforward and understandable recipes to our readers so that not only beginners but masters will not be able to criticize the instructional method of our recipes.

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Steps

1 Done	Create a puree of garlic, ginger, and onion in a food processor and blend them well.
2 Done	Heat some oil in a big flameproof casserole dish and add in the puree. Cook it for 5 minutes until you see it getting soft.
3 Done	Add in the chilies, thyme, curry leaves, two tablespoons of salt, and curry powder into the puree and cook everything for 3-5 minutes until everything is merged well and become fragrant.
4 Done	Time to add in the mutton. Now keep in mind that adding the mutton directly will take a lot of time to cook thoroughly, and while making goat curry, we make sure it's not fried, boiled, or grilled before adding into the puree.
5 Done	Add in the meat to cook in puree for 5-10 minutes until you see its color changing. When the color turns brown, add in the chopped tomatoes and stock into the mixture. Heat the fame and directly cook for 10 minutes.
6 Done	When the boil comes to mixture, reduce the flames and cover the pan to stay on low heat cooking. Let the mixture cook and simmer for almost 2 hours as the meat will take its time t to be fully cooked. Keep a regular check of flames after every 10 minutes as high heat can burn your gravy.
7 Done	Remove the lid when the last 30 minutes remain, and add in beans. Check the flavor and add more chili or salt if you prefer a more robust or spicier taste. Give it five more minutes and garnish the dish with lemon juice and coriander.
8 Done	Serve with warm bread or boiled rice.