Hi guys, how are you all doing? I have a guest feature this week, it’s from a good friend of mine. Her name is Oluwatoyin, but she is popularly know as Empress.
I have seen her cook this dish twice. The first time was at a friends bridal shower and the other was recently when she updated her profile picture. When she isn’t cooking she is writing amazing stuff on her blog. Click here http://expressionsofanempress.wordpress.com/
Trust me guys, you are in for a treat. 😉😊
Check out her adaptation below.
Special Guest Feature Recipe:
Curried Goat Recipe by Yours Truly: Expressions Of An Empress aka. Oluwatoyin
(Adapted by the One &and Only Cooking Connoisseur – Duchess O Kitchen) 😊
What an honour and privilege to have been asked by Duchess O Kitchen to provide a special guest feature recipe on her Duchess O Kitchen Facebook page/blog. Thanks Duchess.
It has been a little while since I have made Curried Goat, which is one of my many favourite soul foods, apart from the usual Nigerian foods which I was brought up on eating. So I thought I would go all Caribbean on my household recently, and provide a change of taste buds for them.
So here is my version of curried goat, which can be adapted to your preferred method of cooking and taste, as there are many variations. Here is my recipe and process listed below. It tasted a whole lot better than it did years back 😉
Prep time: 50 minutes
Cooking time: 3 hours
Total time: 3 hours 50 minutes.
• 1kg of mixed goat meat/lean goat meat (cut into medium to large chunks)
• 6 tbsp of oil (vegetable or sunflower oil)
• 425mls of vegetable or chicken stock (which can easily be dissolved in boiled water)
• 2 tbsp mild or hot curry powder (depending on your heat threshold)
• 2 tbsp of mixed herbs (you can also use all-purpose seasoning or any other herb/seasoning that you usually use to season meat)
• 2tbsp ground mixed spice
• 2tbsp ground turmeric
• ½ an onion, chopped (you can use a whole onion if you prefer, but because my Husband is not too keen on onions I have to go easy on them)
• 2 teaspoons of dry chilli powder pepper (In the past I have used 1 red scotch bonnet pepper, but I was out of these so I used the powder pepper as an alternative)
• 2 or 3 large potatoes cut into bite size chunks
• ½ red bell pepper, deseed and finely cut
• ½ yellow bell pepper, or all colours if you prefer; red, green and yellow deseed and finely cut
• 2 tbsp parsley
• Salt & black pepper to taste (I used about ½ tbsp of ground black pepper and about 1 teaspoon of salt, because you will still add some salt to the rice, so it’s important not to add too much salt to the curried goat.
• Boiled rice (easy cook, basmati etc) to serve with the curried goat.
1. I placed the raw goat meat into a bowl and added the curry powder and mixed herbs/all-purpose seasoning and mixed well to coat the goat meat in the seasoning. I then covered the goat meat mixture with cling film and let it marinate in the fridge…Now the length of time in the fridge depends on when you’re planning to cook the curried goat…Some may leave it up to an hour or more, at the extreme for 4 hours, but because time was not on my side I left it in the fridge for about 20minutes which is fine, as long as the meat is coated well in the seasoning.
2. Heat a non-stick pan on the cooker until the pan is very hot, then add the oil. I heated the oil until it was smoking (not burning otherwise you will have to start again) and I added the goat meat mixture to the pan, turning the meat in the oil until it was well coated.
3. Cover the pan with a lid and reduce the cooking heat to a low setting and allow the goat meat to cook for 45minutes, checking the meat every so often (about every 5-7 mins) to ensure that it wasn’t browning too much or burning on the bottom).
4. After 45minutes of cooking the goat meat I increased the heat and added half of the stock to the meat and brought it to boiling point. I then turned the heat back down and simmered for another 35minutes, following this I added the rest of the stock to the meat and cooked for about 20-25 minutes.
5. I added the onions, dry chilli powder, parsley, red and yellow bell peppers, salt, black pepper, turmeric and ground mixed spice to the curried goat and stirred gently. I brought the curry to boiling point and then reduced the heat to a low setting again, and cooked the curry for another 1 hour, stirring occasionally so that the curry wouldn’t burn or stick to the bottom of the pan. If the curry seems a little dry then you can add a bit more stock or water to quench this.
6. Then about 20minutes before the end of cooking time, I added the peeled bite sized chunks of potatoes to the curry and cooked until the potatoes were tender-to-soft, and the meat was tender to the taste…If the potatoes are too soft then they will break apart into small pieces which you want to avoid, so it is important not to allow the potatoes to overcook.
7. Once the potatoes were done and the goat meat was tender-to-taste, the curried goat meat was complete and I served it on top of the boiled rice.
**If you’re particular about food presentation, then feel free to garnish the end product with freshly chopped herbs or any other appropriate garnishing of your choice**
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