Looking for a tasty dish to compliment your World Cup entertainment, why not some curry goat. It may come as a surprise to some but Ashley Young, one of England’s key players in its bid to capture the World Cup for the first time since 1966, has listed curry goat as his favorite food. Here then, compliments of Grace Food is a curry goat recipe. Happy nyaming, Go England!
- 3 pound(s) goat meat
- 2 tablespoon(s) Grace White Vinegar
- 2 tablespoon(s) curry powder
- 1 medium onion, chopped
- 2 stalk(s) escallion, chopped
- 4 clove(s) garlic, chopped
- 1 teaspoon(s) ginger, chopped
- 2 teaspoon(s) thyme, chopped
- 1/2 whole scotch bonnet pepper, chopped
- 1 teaspoon(s) black pepper
- 1 teaspoon(s) salt
- 1/4 cup(s) Grace Vegetable Oil
- 4 cup(s) boiling water
- 1 large Irish potato, diced
- 1 medium carrot, sliced
- 4 whole pimento berries, crushed
Curried Goat Directions
- Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar.
- Add 1 tablespoon curry powder, chopped onion, escallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper and salt; rub the seasonings into the meat, cover and put to marinate for two hours.
- Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear.
Turn the meat and add 4 cups boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.
To serve: Serve with Plain Rice, Vegetable Salad and Mango Chutney.