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1.24.2009

Coconut Curried Goat With Rice and Red Lentils

One of my favorite treats as a child growing up in diverse Washington D.C was when my father brought home takeout of curried goat and Roti from some hole in the wall. That was good eating. He was a man that didn't stray from his staples of Nigerian food, but he did like good Caribbean food. Lately I have been hankering for goat meat. In the Bahamas I was disappointed with their Americanized fare and didn't see any. I must have been asleep at the the foodie radar to realize goat meat has gone mainstream and is now served in many a restaurant and featured in magazines. Last time I had some goat was at a dumpy Indian restaurant and it was good but had more bone than meat for my tastes. But the sauce was spicy and thick. I purchased my goat at Pete's Fresh Market a great chain that has a large Mexican and Asian clientele. Any sort of exotic produce or meat is available and they have it at pretty fair prices. I eyed a goat leg in the butcher case. To big for just me, but I need to get one one day for a BBQ. The goat on display looked like rib cages and me not knowing cuts was perplexed. But the butcher told me he could cut it down into pieces for me, I was hoping for a boneless type of cut to cook down, but started off with 6 pounds of pieces. expertly cut up for me. The pieces he gave thankfully had a lot of meat.
6 pounds is a lot and my aim was to cook it down in the pressure cooker and eat of it all this over the weekend. It gets even better the next day.Here is my 'recipe'. Its not formal, just what I did.


Clean goat meat and pat dry. In an uncovered pressure cooker brown 2 large onions, some tablespoons of curry powder to your taste, cumin, salt, pepper,turmeric ,chili powder, and the meat with a bit of oil. Note the goat has fat, and I didn't want it to greasy. Cut up and seed about 3 jalapenos or a lesser amount of Scotch bonnet peppers if you can get them( depends on your heat tolerance). Add some cilantro and a cleaned sliced leek , and some leftover chopped tomato to the mix. Mix up . Add about 2 cups of water ( next time I would add less as it creates more liquid). Cover , seal, and cook at a pressure of 15 lbs for 45-50 minutes. Cool down with cold water method or naturally until lid releases. Drain off any excessive liquids and fat( I had about 4 cups I drained off , so next time add less liquid. But I left enough in). Stir in one can of coconut milk to finish. Serve with rice boiled with red lentils and garnish with more fresh cilantro and maybe a some jalapeno if you desire it more spicy.

You can cook this a normal stove top method but the cooking time will be between 2-3 hours. Pressure cooking cuts the time down and yields really tender and succulent meat.

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24 comments:

marye said...

Looks good. Don;t tell my goats I said that.

Judy@nofearentertaining said...

Looks great Courtney!!! Love the method, meat and the results just not the spices used...LOL!!! I know that can be modified!

pigpigscorner said...

Wow looks really good. Spicy meat is always nice with rice!

we are never full said...

we just made this a few months ago too! it's amazing that there aren't more goat eaters around these parts.

i love goat. it is not that strong and it scares people which i kind of understand in a way. but i really wish more people would try it. it's cheap and super tasty. this looks great. if we post ours, i'm linking back to this post!

Sandy Smith said...

This looks so tasty - I love a good curry! I also love a good improvised recipe, so there you go, the perfect meal!

Rosa's Yummy Yums said...

It looks mighty delicious! I've only had goat in Greece and I loved it's unique taste... Unfortunately, here, it is difficult to find that meat!

Cheers,

Rosa

Maryann said...

I've never had goat. At least to my knowledge. Is it good? I will try anything at least once.

TeachGirl said...

I never tried goat. It looks good, though.

~~louise~~ said...

Good morning Courtney,
It's a wee bit early for goat but it sure looks mighty inviting. I've been thinking about getting a new pressure cooker. Mine is from the year of the flood, literally. I happen to enjoy a meal featuring goat but in PA they are more likely to be raising them than cooking them. Too bad, cause like someone said, it's fairly inexpensive and tasty. Hmmm...you got me to thinking about how nutritious it might be.

Thanks for sharing this impromptu recipe...my favorites!

The Caked Crusader said...

I have never (knowingly)had goat and would love to try it. Your dish looks delicious

Bellini Valli said...

I don't know why but I have been unable to comment lately. Oh well. Just know I have been lurking about. I had plenty of curried goat at my horle in my earlier days in Jamaica.

Peter M said...

Girl, you'd be right comfy in Toronro as we have tons of West Indies joints that serve delicious dishes like this.

Psychgrad said...

I'd like to try eating this. Aside from the dairy products, I don't think I've ever had goat.

kellypea said...

Oh jeez this sounds so good. The only way I've had goat is in pozole and the parents at school eyeballed me while I tasted it because they were surprised I'd even want to try. I'm loving the heat in this and wonder where I'd find goat around here. Not even sure where I'd begin.

Núria said...

Wow girl you like it hot ;D... how many jalapeños are you using? If I eat that many peppers I would look like a dragon!!!! ;D. I just had goat this weekend too!!! But mine was coated in breadcrumbs and fried... really good too :D

MMmmmmm, I've got some jalapeños in my pantry... maybe I should try it your way :D

Nina Timm said...

I have never tried goat before and it looks like I am missing out....

Mary said...

I have no access to goat (unless I buy an entire one), but my sister really likes goat curry. She lives in NYC where you can find anything.

Lori Lynn said...

Hi Courtney - your recipe sounds delicious. I have never made goat, as you say "off my radar screen" but now that you mention it, I think I will keep my eye out for goat at the butcher. Thanks for the inspiration.
LL

Ivy said...

Your recipe sounds delicious but too hot for me. I prefer goat from lamb, it's much tastier and less fatty.

Y said...

Sigh. This looks and sounds incredibly good. Wish I could have a taste of it right now!

Jeanne said...

Do you know, I don't think I've ever had goat?? There are loads of Caribbean and African places here in London that serve it though - I really should make a plan. Yours sounds fab - I love the addition of coconut.

Heather said...

The first I ate goat was in Nadi, Fiji, on my honeymoon. This made me think of that time. :)

Anne said...

I keep seeing goat at my local market and walking right by - gagging - but now, you've piqued my interest and I'll have to look again.

[eatingclub] vancouver || js said...

I haven't quite made the goat meat plunge yet but I've been hearing a lot about how sweet the meat is. This looks delicious!