Curried goat is another very popular dish in Trinidad, as well as Jamaica. It does not boast of a mild curry like curried chicken. It's a special occasion, iconic meal that celebrates our passion for good food and camaraderie, keeping in mind that every weekend or any day during the week on the Islands can and will qualify as a special event.
There is no challenge in making curried goat, it's just requires a simple technique and patience waiting for it to cook!
Cut goat into 1-2 inch pieces (purchase precut or have the butcher cut it), or to your preference, also removing any excess fat. Soak with the juice of ½ lemon or lime, then rinse several times with water; rubbing the meat with your fingers to remove any slime. Drain.
Season goat meat with ½ cup green seasoning, minced cilantro, sliced onion, 2 tbs minced garlic, hot pepper (if using), salt and freshly ground black pepper. Cover and place in refrigerator to marinate up to 24 hours.
Make curry mixture: In a small bowl mix curry powder, duck and goat curry powder, amchar masala, 2 tablespoon green seasoning and ½ cup water. Set aside.
Heat oil in medium heavy bottomed pot(iron pot). Add reserved onion slices (and hot pepper if using) and cook until the edges are brown. Add curry mixture and cook 3-5 minutes until it’s grainy, separates from the oil and is fragrant.
Add goat meat (reserve any liquid from the bowl), thyme sprigs and turn to coat with curry. Cook on medium heat for about 3-5 minutes, stirring constantly. Cover, reduce heat to medium-low and cook. Goat will release and cook in it’s natural juices. Cook until it starts to stick to the pot and all the liquid has evaporated (takes about 20 minutes), cook one minute more, stirring constantly, to develop some serious flavor. This is a good time to test for salt. Add more if needed.
Add reserved marinating liquid and 4 cups of water(or enough to cover the meat), bring to boil, reduce heat to gentle simmer and cook 1-2 more hours--stirring every 15 minutes or so--until the meat is tender and the sauce has thickened. If the liquid evaporates and the meat is still not tender enough for you, add about a cup more water and continue cooking until your desired tenderness is achieved.
Before taking off the heat, stir in chopped culantro and cumin.
Remove thyme sprigs and serve over rice or eat with dhalpourie or paratha roti. To reheat, remove from the refrigerator, place in a saucepan with a little water and boil for a minute or two, adding a little salt if required.
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Notes
Note: Duck and goat curry, also called ground masala, is sold in West Indian or Caribbean Grocers in Brooklyn, NY and Queens, NY(Liberty Ave.), or pick up a package on your next trip to Trinidad(Brand: Cariherb). If you don't have any, replace the amount with regular curry powder.