How To Make Curry Goat

If you like eating goat, you will enjoy learning how to make curry goat. This recipes comes from a Jamaican who bodysurfs on the leeward side of the Hawaiian islands. This bodysurfer used to cook up this dish on the beach and drove everyone mad with hunger. The dish is a little on the spicy side but you can adjust the habanero. This curry freezes well and makes a great instant meal with white rice and beans.

To make curry goat, you will need:

• 2 to 3 lbs. of goat meat cut into medium chunks
• 4 red potatoes, diced
• 1 large onion, diced
• 3 cloves of garlic, chopped
• Leaves from 3 stalks of thyme, chopped
• 1 bunch of green onions, diced
• 1 habanero, seeded and minced
• 1 tsp. Hawaiian salt, powdered (or other sea salt)
• 1 tsp. soy sauce
• Fresh black pepper to taste
• 2 tbsp. Jamaican curry powder or one square of Japanese curry powder
• 2 tbsp. of vegetable oil

1. About curry. Obviously, goat curry was made with Jamaican curry powder in mind. In Hawaii, everyone gets used to Japanese curry from the delicious curry katsu mix plates devoured daily. It is not as powerfully spicy as Jamaican curry powder and leans a little more towards the more mellow, sweeter side. Use whichever curry powder you want but not both powders.
2. About fire. If you have iron chef hands, you can handle the habanero no problem. If not, wear latex gloves. Do not rub your eyes and watch where the pepper slivers go when you are seeding and chopping. If you are a little sensitive to heat, you can use half the habanero.
3. Prep work. Take the meat out of the refrigerator and season both sides with Hawaiian salt. Leave it out while you prepare the other ingredients.
4. Fire on. Heat up your oil over a medium-high flame and add one tablespoon of Jamaican curry powder or half the Japanese curry square. Stir constantly and it will fill your house with a divine scent.
5. Fry. Add the meat and let it brown for a couple minutes. Then add the chopped onion, green onions, garlic and pepper. Fry this mixture together for five minutes.
6. Simmer. Now add the thyme, the rest of the curry powder, black pepper and soy sauce. Fill the pot with water until it just covers the meat and let the mixture simmer slowly for about an hour or until the meat is super tender and the sauce thick. Add more water if the sauce starts to get too thick before the meat becomes tender.
7. Finishing touches. Put the potatoes in last and lower the heat. Let them cook for twenty minutes or until they are tender. Taste the curry and make any adjustments you need. If it is too thick and spicy, stir in a little water.