How To make Curried Goat (Smoked)
1 Goat; around 25 pounds,
-quartered
CURRY PASTE:
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR- 4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn
CURRY MOP (OPTIONAL:
2 c Chicken or beef stock or
-beer 2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets! The night before you plan to barbecue, prepare the paste in a food processor. First process the onions, curry, garlic, salt and habaneros until finely chopped. Then add the oil, processing until the mixture forms a thick paste. This can be done in two batches if needed. Wearing rubber gloves, rub the paste over the goat, covering the meat evenly. Place the goat in a plastic bag and refrigerate overnight. Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F.
If you plan to baste the meat...mix together the mop ingredients in a saucepan and warm the liquid over low heat. Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of weight for each quarter. The forequarters will be done earlier than the hindquarters, which may take 10 hours or longer, depending on size. In a wood-burning pit, turn the meat and drizzle the mop over it every 30 minutes. In other styles of smokers, baste as appropriate and turn the meat at the same time. When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving. Slice or shred the meat and serve with... [your favorite barbecue sauce]. From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT
How To make Curried Goat (Smoked)'s Videos
JAMAICAN CURRY GOAT SUNDAY DINNER | Chef Ricardo Cooking | HOW TO MARINATE YOUR CURRY GOAT !!
JAMAICAN CURRY GOAT SUNDAY DINNER | Chef Ricardo Cooking | HOW TO MARINATE YOUR CURRY GOAT !!
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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
[Video Title]JAMAICAN CURRY GOAT SUNDAY DINNER | Chef Ricardo Cooking | HOW TO MARINATE YOUR CURRY GOAT !!
[Video URL]
Chef Ricardo Cooking
Goat curry | This meal will earn you a gift . Such deliciousness!!! Try it ????
Goat curry | This meal will earn you a gift . Such deliciousness!!! Try it ????
List of ingredients
600g goat meat
1 teaspoon of black pepper
8 sliced garlic
Thumb sized ginger
Medium onions
2 tablespoons of coconut oil
3 strings of spring onion
2 teaspoons dried thyme
6 tablespoons of curry powder
1 tablespoon of cumin
3 maggi seasoning
1/2 teaspoon of salt
1 Tablespoon of parsley flakes
1 sliced scotch Bonnet
1 cup of coconut milk
FOR THE VEGETABLES
2 carrots
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
SLURRY
1 tablespoon corn starch
2 tablespoons of water
FOR THE RICE
4 cups of ri
1/2 cup chopped carrot ????
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Curry Goat Head - Episode 558
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Salt to taste
1/4 tsp black pepper
1 tsp lemon pepper
1 tsp complete seasoning
Chopped onion
1/4 cup Strong green seasoning
Few grains methi
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Sliced onion
2 bird pepper
Few leaves curry
1tbsp mild curry
1 tbsp duck and goat curry
2 tsp geera
2 tsp amchar powder
Water to cook
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Curried Goat
3 & 1/2 lbs.bone in goat,
1/8 c. minced fresh ginger,
2 c. onion,
1/8 c. minced garlic,
1 tsp. thyme leaves,
2 c. fresh tomato,
2 jalepeno peppers,
1/2 c. scallions,
3 tsp. curry powder,
1 tsp. cumin,
1/2 tsp. allspice,
1 tsp. salt and pepper mix for vegetables.
cooking time from simmer 3 hrs. 15 minutes.
How To Make Curry Goat Jamaican Style | Flavorful Caribbean Delight!
Curry Goat
Goat recipe includes thyme, curry powder,peppers,onions,scotch bonnet pepper,scallions, soy sauce, cumin, garlic, smoked paprika, pepper powder, oregano powder ginger optional. Tomatoes, onion combine and add to pot. Add curry to olive oil then add goat simmer for 20 mins let it own juice to come out then add water or chicken broth let cook to meat is fork tender almost forgot add a goat bullion before and mid way to boast that goat flavor…. Enjoy
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________________________________________________________________________________________________
SUPER TASTY GOAT CURRY RECIPE
INGREDIENTS:
FOR THE MARINADE:
1 tbsp Garlic Paste
1 tbsp Ginger Paste
2 tbsp Garam Masala
2 tbsp Curry Powder
1 tbsp Cumin
1 tbsp Black Pepper
Beef/ Chicken Seasoning
5 Sprigs Spring Onions (Chopped)
1/2 Onion Chopped
Thyme (1 tbsp dried or 7-10 sprigs fresh thyme)
Salt to taste
900g Goat with Bones
6 Irish Potatoes (Chopped)
4 Carrots (Chopped)
2scotch Bonnet (Whole or Chopped)
2 tbsp Paprika Powder
Salt to taste
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