12913 Young Goat in Curry Ragôut Serves 8 Wed Aug 06 08:11:05 -0700 2008 Wed Feb 04 13:47:34 -0800 2009 Licensed http://www.chow.com/recipes/12913 Wed, 04 Feb 2009 21:47:34 GMT The Dutch introduced curry to the Caribbean from their colonies in Indonesia. Later, workers from India reintroduced the taste of curry into the cuisine. Freed African slaves were dependent on goats for meat, and it is no surprise that goat meat would eventually merge with curry flavor. Curried goat is popular all over the Caribbean, but in Jamaica it is elevated to the national dish.

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  • Combine the meat with the onions, garlic, allspice, chiles, curry powder, salt, and pepper in a resealable plastic bag. Mix well and refrigerate at least 2 hours, preferably overnight.
  • Remove the meat from the marinade, reserving the marinade. Sauté the meat in the oil until browned.
  • Add the marinade and sauté, stirring constantly, over medium heat until the onions are translucent.
  • Add the bay leaf, scallions and thyme, coconut milk, stock, and potatoes and bring to a boil. Reduce the heat, cover tightly, and simmer 1½ hours, stirring from time to time.
  • Remove the bay leaf and the thyme sprigs with scallions. Add the lime juice. Simmer, uncovered, for 5 minutes more.
  • Serve
  • 4 ounces [110 g] of curry per person, garnished with minced scallions and the other garnishes, if desired. Serve hot.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 pounds [900 g] boneless kid goat, cut into 1-inch [2.5-cm] cubes

    ]]>     2 large onions, diced

    ]]>     3 garlic cloves, minced

    ]]>     1 teaspoon [5 mL] ground allspice

    ]]>     1 or 2 Scotch bonnet or habanero chiles, minced

    ]]>     3 tablespoons [45 mL] Madras curry powder

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 teaspoon [5 mL] black pepper

    ]]>     3 tablespoons [45 mL] vegetable oil

    ]]>     1 bay leaf

    ]]>     3 scallions knotted around 2 sprigs of thyme

    ]]>     1 cup [240 mL] coconut milk

    ]]>     1 to 1½ cups [240 to 360 mL] chicken stock

    ]]>     1 cup [240 mL] potatoes, peeled and diced

    ]]>     2 teaspoons [10 mL] fresh lime juice

    ]]>     Minced scallion greens, for garnish

    ]]>     Shredded and toasted coconut

    ]]>     Raisins

    ]]>     Chopped roasted cashew nuts

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