A good day for me is chaotic at best. Most days I feel as if I’m a ring leader in a run down circus. The month of July has been no exception, its been probably one of the busiest most dramatic months we’ve had in years. Its been an absolutely crazy mess. One kick in the ass after another seems to keep showing up. We’re back from a last minute visit to Ohio, Riley has had a tooth pulled, Connor has had his ENT visits and me? I’m the very proud owner of an inner/outer ear infection, oh and
the greatness that is a sinus infection. In just the past year I’ve found myself going from full-time Momma… to full-time Momma
. Although I’m leaking, sore and tired, the doom seems to be finally slowing down. (knock on wood) We’ve made it through our first homeschooling year and I’ve managed to pull off filing my paperwork for next year. The month without relief is almost over and I’m getting back into my foodie groove. I’m finally backing away from the hot dogs and burgers. I decided this week that I wanted to make something unique. Something I’ve had on my mind for a while is goat, more specifically curried goat. My original idea was to do a Thai-ish green coconut curry, but after seeing Andrew Zimmern’s Bizarre Foods- Jamaica
I decided I had to go with Jamaican-me-crazy mon goat curry. Ok, I went with a Jamaican style curried goat for a few reasons. There’s only a few ingredients. It takes very little fuss. Best yet? I literally just shoved it in a pot and walked away. Yes, I’ll admit I was led to this recipe in part because I’m tired, hot and …lazy but my lack of ambition paid off. I wanted something that didn’t have five million ingredients, something that did not have chopping or mess, I wanted very little fuss.
Here in the Pocono mountains we don’t have a plethora of goat farmers, so the goat meat is something I found in the freezer section of a regular grocery store. The meat was not flawless, it was a strange bone-in cut and there were bones I just couldn’t pick out if my life depended on it. Being the meat adventurer that I am I of course just had to try it. Its not local, organic or sustainable but it is leaner than lamb and more flavorful than beef. I’ve never had goat before and I’m quite glad I left my little nutshell (or circus?) to try something different. The secret formula is goat, spices and time. With a wonderful and basic combination of seasonings a great curried goat is born. I was surprised to find that the flavor is milder than lamb I was fearful it would be strong but surprisingly it doesn’t have that “gamey wet dog” quality to it. Its slightly sweet, and very lean in combination with a mix of aromatic spices its a delicious treat. Although not an ideal weekly investment, I was pleasantly surprised and really delighted with this recipe it was a great taste of another culture I may have otherwise over looked.
Jamaican Curried Goat
Spicy, flavorful and soul soothing richness. Seeking out goat meat is well worth the experience. Garlic, Curry, goat and a side of brown rice and beans? Delicious, hearty, spicy and wonderful. You can add potatoes, onions, peppers or whatever you have on hand as you’d like. Add the potatoes only during the last 40 minutes of cooking, simmer until they are tender.
2 pounds goat meat (see note*)
2 tablespoons oil or butter
8-10 garlic cloves minced
2 tablespoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons soy sauce
4 cups beef, or chicken stock
fresh grated ginger (2 teaspoons)
pepper, salt, crushed red pepper flakes (to taste)
In a heavy bottom pan, (cast iron or dutch oven) heat oil over medium-high heat. Brown the goat meat on all sides. Add spices and allow to cook 3-4 minutes. Add stock, cover and reduce heat to a simmer. Simmer 1 1/2 to 2 hours. Allow to cool and rest overnight. Reheat in a 200 degree oven until warm. Serve with rice and beans.
Note: I had bone-in low-ish quality meat. If I could have found boneless better quality meat I would have without a doubt gotten it.