Скачать или смотреть Trini Curry Goat Recipe | Step-by-Step Caribbean Cooking

Trinidad Curry Goat Recipe (3 lbs)
Serves: 4–6
Prep time: 20 mins
Cook time: 1½ – 2 hours
Ingredients
For the goat:
• 3 lbs goat meat, cleaned and cut into pieces
• Juice of 1 lime or 2 tbsp vinegar (for washing)
• 2 tsp salt (divided)
• 4 tbsp green seasoning (homemade or store-bought)
• 2 tbsp curry powder (preferably Chief or Turban brand)
• 1 tbsp duck and goat curry powder
• 3 tsp amchar masala
• 3 tsp ground greea
• ½ tsp turmeric (optional for color)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 pimento peppers (or 1 scotch bonnet, finely chopped)
• 1 tbsp all-purpose seasoning (Chief )
• 3 tbsp oil (vegetable or coconut oil)
• fresh thyme or ½ tsp dried thyme
• 4 cups water
🔪 Preparation
1. Clean & season the meat:
Wash goat with lime or vinegar and water. Drain well.
In a large bowl, season with green seasoning, 1 tsp salt, black pepper, onion, garlic, pimento, thyme, curry powder, amchar masala and greea.. Mix well and marinate at least 2 hours or overnight for best flavor.
2. Make curry base (“burn the curry”):
Heat oil in a heavy pot over medium heat.
As the oil heats, mix your curry powder, duck and goat curry, amchar masala, ground greea, and turmeric in a small bowl with a ¼ cup water to make a smooth paste.
Pour the paste into the hot oil and stir continuously until it gets dark, thick, and fragrant — about 2 minute.
3. Cook the meat
4. Add the seasoning to the pot and stir well, allowing it to cook for 2 minutes. Then add the meat and coat every piece in the curry mixture. Cover the pot and let it cook on medium-high heat for 10–15 minutes, stirring occasionally. The meat will release its own natural juices as it cooks.

5. Add water & simmer:
Once the liquid reduces, add enough hot water to just cover the meat (about 3 3/4 cups). Add a pinch of salt, all-purpose seasoning, and whatever seasonings you have left in the bowl — don’t waste that flavor.
Cover and let simmer on low heat for 1 to 1½ hours, or until the goat is tender and the sauce thickens.
(You can also pressure cook for 20–25 minutes if you prefer.)
6. Final touches:
Taste and adjust salt


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