Caribbean Goat Curry

Caribbean Goat Curry
Nutrition Information
  • Serves: 4
  • Calories: 463
  • Fat: 25g
  • Sodium: 802g
  • Fiber: 3g
  • Protein: 49g
  • Cholesterol: 129g
  • 1 kg Goat -- Good Cut like leg chops
  • 1 lime -- Finely grated rind and juice of
  • 2 Cloves garlic -- crushed
  • 3 Tbs Oil
  • 1 med Onion -- finely chopped
  • 2 tsp Curry powder
  • 1 tsp Ground cumin
  • 1 Tbs Tabasco sauce
  • 2 Tbs Tomato puree
  • 50 g Creamed coconut -- (2 oz)
  • 1 tsp Salt
  • 2 Tbs Fresh coriander -- finely chopped
  1. Place the meat in a non-metallic bowl, add the grated rind and juice of lime along with the garlic, stir to combine and cover. Marinade for 2 hours or overnight in a refrigerator.
  2. In a flameproof casserole dish heat the oil and cook the onions until soft. Remove and put to one side.
  3. Add the meat and fry over a high heat until sealed. Stir in the curry powder and cumin and cook for 1 minute, then add the Tabasco sauce, tomato puree and creamed coconut and cook for 5 minutes.
  4. Add the salt and approximately 750 ml (1¼ pints) of water, bring to the boil then cover and simmer gently, stirring occasionally, for 1½-2 hours until the meat is tender.
  5. Stir in coriander before serving with boiled rice.
  6. Serving Ideas : Serve with Rice
Print Friendly
This entry was posted in Caribbean, Curry, Game. Bookmark the permalink.

Leave a Reply