Totes Ma Goats? - Jamaican Curry Goat

Cray Cray Adorbs!

Totally.  Because this blog post is all about Jamaican curry goat.  Did you know goat is kosher?

Look at the price. Shhhh! Don't tell anyone, they'll all be cooking it.

3 pounds goat meat, cut into cubes
2 teaspoons kosher salt
1 1/2 teaspoons coarse ground black pepper
4 tablespoons Jamaican-style curry powder (3 T. mild, 1 T. hot)
sugar, to taste
1 large onion, halved and sliced
6 or more cloves garlic, chopped
3 Scotch bonnet peppers, cut in half, seeds and veins removed 
4 tablespoons canola oil
4 cups boiling water, divided
1 large sprig thyme
1 medium onion, chopped

3 medium potatoes, peeled, each cut in 4 pieces
2-3 tablespoons ketchup (Heinz. The goat will thank you)
1-13.5 oz can Goya coconut milk

The inspiration for this recipe comes from a charming site called Cook Like a Jamaican. Any deviations are my own responsibility and if you don't like the taste, it's likely my doing, and not the nice Jamaican lady.  I do think you will like it, however, especially if you grew up eating and enjoying lamb, as I did.

Mix together the salt, black pepper, and curry powder.  In a very large bowl, place the goat, the sliced onion, the garlic, and the Scotch bonnet peppers. Sprinkle with a little sugar.  Toss to distribute the seasonings.  Cover and place in the refrigerator overnight to marinate.

Heat cooking oil in large deep skillet on high. Working in batches, remove the goat meat from the bowl, using tongs, and place carefully into the hot oil in and brown on all sides to seal in juices.  As each batch is done, move the goat to a large deep pot (you know, the 10 quart Farberware you got as an engagement present in 1974, and you can't live without it).

Put aside the bowl containing the marinated onions, garlic, and Scotch bonnet peppers.  Do not discard the oil in the skillet.  Add the thyme and 2 cups of boiling water to the goat in the pot.  Cover, reduce the heat to medium-low and simmer for about 1 hour.

Bring the remaining oil in the skillet back up to medium-high.   Add the chopped onion, the marinated sliced onion and 1 of the Scotch bonnet peppers to the skillet (You can add 1 or 2 of the remaining Scotch bonnet peppers if you have a death wish or no regard for the tender palates of your dining guests. You've been warned).  Cook the onions just so they soften, then add the second 2 cups of boiling water to the skillet and bring to a boil.  Scrape up any flavorful bits on the bottom of the skillet.  Stir in the ketchup, bring up to a boil for a few minutes, and then pour the contents of the skillet into the pot with the goat.  Add the potatoes and cook uncovered for another 30 minutes, until the potatoes are soft and the goat is falling off the bone.

With a slotted spoon, move the goat and potatoes into a deep baking dish.  Cook the sauce in the pot for 5 to 10 minutes, so that it reduces a bit.  Pour in the coconut milk and cook a few more minutes, then taste for seasoning.  I re-seasoned with curry powder, salt, black pepper, a touch more sugar, a small amount of granulated garlic, and some fresh thyme leave.  Ladle the finished sauce over the goat and potatoes.  I had extra sauce, whichh I ladled into a container.  Just in case the goat and potatoes soak up a lot of the sauce in the baking dish and/or I decide there is no reason not to eat rice with a dish that already includes potato.

Just a reminder

Oh crap, it's about to rain on my parade.  Here I am, sitting on the top step of my front porch, enjoying the cool breeze that also signifies a big rain storm heading in from the west, just in time for hundreds to pour out of the courthouse and into the street on their way home.  Except from my old courtroom, where everybody is serving permanent detention.

Other than my cool breeze interlude, it hasn't been what you would call a good day.  Let's hope it passes. I have begun the process of consulting with a disability attorney.  Maybe I can get it right the first time.  Maybe.