Jamaican Coconut Goat Curry

Don’t be intimidated by a goat recipe. Really. Several years ago, I thought that goat recipes would be similar to the goat curries that you find in the buffet-style Indian restaurants – old, chewy, gamey goat. Ick.

But then I tried young goat meat (chevon) at an event at a local restaurant. At first I didn’t even know it was goat meat – I thought the dish I had tried was either veal or tender beef. Then the chef told us that it was goat meat! Surprise!

It was after that meal that I found several vendors for goat meat at local farmer’s markets and specialty stores. Hmmm. Maybe I should buy it? Would it be strange to cook goat meat at home? Only one way to find out!

So, we bought some goat stew meat, and I looked through the recipes I had from one of the farmers. It was this recipe (more or less), and I modified it to fit our tastes and the ingredients available. The result? Wow – it was amazing! And since we tried this recipe, I have not been afraid to cook with goat meat!

Goat curry with lentils and rice 2

Jamaican Coconut Goat Curry
Adapted from unknown source
Serves 4

Ingredients:
2 tsp canola oil
1 lb goat stew meat
1/2 medium onion, chopped
1 Tbsp curry powder
1 Tbsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp tumeric
1 small habenero chile, seeded and chopped(can sub one jalapeno or 1-2 cayenne peppers if you want it less spicy)
1/4 cup chopped cilantro
1/2 cup chopped leek
1/2 cup chopped tomato
1/4 cup water
1/2 cup light coconut milk
2 Tbsp chopped cilantro, for garnish

Directions:
Pat the goat meat dry. In an uncovered pressure cooker, heat oil and add goat meat, onion, curry powder, chili powder, cumin, salt, & tumeric. Cook until onions are soft and meat is browned.

Add habenero (or other peppers), cilantro, leek, tomato, and water. Stir to combine.

Cover and seal the pressure cooker, and cook at high pressure for 45 minutes. Remove pan from heat, and let the pressure cooker cool.

Once cool, remove the lid and stir in the coconut milk. Serve curry over rice & red lentils and sprinkle with chopped cilantro.

**Note** If you can’t find goat meat (I use young goat, called chevon), you can easily substitute beef.

Nutritional info:
Calories: 192.6
Total Fat: 7.3 g
Cholesterol: 64.0 mg
Sodium: 407.4 mg
Total Carbs: 6.6 g
Dietary Fiber: 1.9 g
Protein: 26.0 g

Advertisements

2 thoughts on “Jamaican Coconut Goat Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s