The goat vs lamb mixup
Apparently the word for lamb in Chinese (yang) can also refer to goat meat – and thus the semi-out-of-place-and-uncommon recipe for goat curry. Having come across a type of meat that I normally don’t eat, 2 lbs of bone-in stew-cut goat meat sat in my freezer for almost 4 months. Those who know me know that meat has a very short freezer-life (if it even goes in the freezer at all) whereas veggies are a different story…
According to foodnetwork.com, this recipe is ideal if you’re stuck on a stranded island. Of course this stranded island would be bountiful with goat, onions, tomatoes,limes and curry (what does curry look like in its natural state anyway? Time to google) Convenient, I like this stranded island…where can I find it?
Because of its gamey taste, this recipe marinates the meat in a lime and curry mixture that is then simmered for a few hours. The result? Succulent, tender, fall-off-bone goat meat. At least foodnetwork.com got that part right!
A note on preparing the goat curry:
While normally I am a huge proponent of fat, goat skin has an unpleasant texture to it, remove it after the stew has cooked. Keeping it on while cooking keeps the meat tender.
I used one jalapeno (kept half of the seeds and the white part) and found the curry to be extremely hot. If you prefer something milder, remove all the seeds and white parts.
Adapted from foodnetwork.com
2 pounds goat meat (or lamb) with bones
1 lime, juiced (keep the zest of the lime)
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 jalepeno (see note above for varying heat) sliced
1 teaspoon dried thyme
1/2 teaspoon ground allspice (dry pimento berries)
4 tablespoons curry powder
2 whole scallions, sliced
2 onions. chop 1 onion and slice the other
1 package of mushrooms, halved
1 carrot, sliced in 1/2 inch pieces
1 russet potato, sliced into chunks
3 cloves garlic, minced
1/4 cup vegetable oil
3 tomatoes, diced
4 oz tomato paste
1/2 cup coconut milk (optional)
7 cups water
Rinse goat (lamb) meat well, rub lime juice and zest over meat in a bowl, then add salt, black pepper, jalepenos, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for 3-4 hours.
Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the tomoto paste, tomatoes and coconut milk, if using, and simmer for approximately 3-5 minutes. Add water, reduce heat and allow to simmer (pot uncovered) for 2 to 3 hours stirring occasionally until meat is tender. The water will boil down into a stew-like consistency after 2 hours!