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Coconut-Curried Goat
by Dave
DeWitt and Mary Jane Wilan
Goat meat, which is not commonly eaten in the
United States (except in the Southwest), appears in many West Indian
recipes. The Trinis sometimes eat curried goat Jamaican-style, but this
version with coconut is more customary.
Yield:
4 servings
Ingredients:
- 2 tablespoons ghee (clarified butter) or
vegetable oil
- 1 onion, chopped fine
- 2 cloves garlic, minced
- 3 seasoning peppers, seeds and stems
removed, chopped fine (or substitute Yellow Wax Hots)
- 1 tablespoon freshly grated ginger
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- ˝ teaspoon freshly ground black pepper
- 2 teaspoons red chile powder (powdered
pure chiles, without spices)
- 1 teaspoon ground cumin
- 1˝ pounds lean goat meat (or
substitute lamb), cut into 1/2-inch cubes
- 1˝ cups water
- 2 tablespoons coconut cream, or more to
taste
- salt to taste
Method:
Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and
ginger and sauté for 5 minutes, stirring occasionally.
Add the coriander, turmeric, black pepper, chile powder, and cumin and
sauté for another 3 minutes, stirring constantly.
Add the meat and brown it, stirring occasionally. Add the water and simmer
the meat until tender, about 1 hour. Add more water if the mixture becomes
too dry. Stir in the coconut cream and cook for 5 minutes.
Add salt to taste and serve hot with a chutney of choice.
More recipes by
Dave DeWitt and Mary Jane Wilan
Dave DeWitt's website:
http://www.fiery-foods.com/dave/
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Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan
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