Curry Goat

Ralph, a friend of mine is originally from Jamaica, he loves goat, but you hardly find it in restaurants in Tampa; or even the meat at butcher shops. One day I promised him to cook it for him, when I realized that the Spanish butcher on 78th street had it. My wife and also Iris, his wife, do not like goat. When we invited his wife and him over for dinner, so I cooked for the women a shrimp dish and for the men goat. It is about the same amount of work to cook 3 or 6 pounds of goat, so I cooked more than needed for the two of us and we each had one more portion to keep.

I had never cooked goat, only lamb, so I looked for some recipes from Jamaica and India and combined them into one. Listed below are the ingredients I used:



Heat oil in a Le Creuset pot with lid or similar pot with lid. Add the meat and spices. Turn the meat until slightly brown. Add the tomatoes, carrots, peppers, coconut milk, and the stock. Let it simmer for about 25 to 30 minutes on low heat. When the meat is cooked fully, turn off the heat and let the dish sit in the pot to keep warm until the rice is done.

Serve with steamed rice.

Here you see the goat meat cooking