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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

How To Make Trini Curry Goat

October 4, 2019

 

Yield: 8 Portions

 

INGREDIENTS

 

To Marinate Goat:

3½ Lbs Goat Leg (1 Inch Cubes)

1¼ Tbsp of Salt

¾ Tbsp of Black Pepper

3 Tbsp of Chopped Onions

2 Tbsp of Chopped Garlic

1 Tbsp Minced Pimentos/Jalapeños

4 Tbsp of Minced Celery

1 Tsp of Minced Ginger

2 Tbsp of Chopped Chadon Beni/Culantro

1½ Tbsp of Curry Powder

½ Tbsp Geera (Cumin) Powder

¼ Cup of Green Seasoning

 

To Cook Goat:

3 Tbsp of Coconut Oil

½ Tsp of Whole Geera (Cumin) Seeds

¼ Tsp Fennel Seeds

2 Cardamom Pods

2 Tbsp of Chopped Onions

1 Tbsp of Chopped Garlic

2 Tbsp of Minced Celery

1 Tbsp Minced Pimentos/Jalapeños

1 Tsp of Minced Ginger

1 Tbsp of Chopped Chadon Beni/Culantro

4 Carapoulay Leaves (Curry Leaves)

2 Tbsp of Curry Powder

1 Tbsp of Garam Massala

½ Tbsp of Geera (Cumin) Powder

2 Tsp of Turmeric Powder

4 Cups of Water

2 oz./50 Grams Coconut Powder

3 Tbsp of Tamarind Sauce

Salt & Black Pepper to taste

 

METHOD

 

  1. Place goat pieces into a medium bowl and season with the salt, black pepper and other marination ingredients. Mix well to incorporate and let marinate overnight if possible or for a minimum of one hour.

  2. Place a medium iron pot over high heat. Add the oil to heat then drizzle in the geera, fennel seeds and cardamom pods. Let cook for 10 seconds then sauté the second set of aromatics; onions, garlic, celery, pimentos, ginger, chadon beni, carapoulay leaves.

  3. Sauté for 3 minutes until fragrant then add your spices; curry, garam massala, geera and turmeric. Continuously mix and stir well, allowing the spices to cook for about 3 minutes in the pot over high heat.

  4. Add 1 cup of water and cook the curry paste for 3 minutes covered.

  5. Add seasoned goat and stir to coat. Let it cook for 20 minutes covered over high heat then mix the remaining water with coconut powder and add to the pot. Mix well ensuring to scrape the bottom of the pot with pot spoon to remove any caramelized bits.

  6. Add the tamarind sauce, cover and let simmer for 1 ½ hours on medium to high heat.

  7. During cooking time, check to see if water is drying up and feel free to add an additional 1 or 2 cups of water to assist goat in cooking and softening in texture to yield a tender result.

  8. Remove cover, taste and season with salt and pepper to preference.

  9. Serve with various rotis or even boiled rice or boiled starches.

 

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