Sea salt in curried goat*

Kevin adapted this recipe from the good people at Jamaican Travel and Culture.

If you’ve never had goat before, be warned that it is very bony.  If you’ve ever seen a goat up close, this won’t surprise you — they don’t exactly have the nice meaty look of a sheep or a cow.  If you don’t like goat, or you can’t get goat, or you’re just not willing to go there, this recipe works fine with lamb.

Curried Goat

2 onions, roughly chopped
6 cloves garlic
2 t. salt
1 t. ground black pepper
1 thumb-sized piece of fresh ginger
2 t. dried thyme
2 T. curry powder
2 T. cayenne pepper (or less — our cayenne is old and weak)
2 pounds bone-in goat stew meat (you can use lamb instead)
1 T. butter
2 white potatoes, cut in bite-size pieces
6 carrots, cut in bite-size pieces

1. In a blender or food processor, combine the first 8 ingredients (up to cayenne). Process, and add enough water to make a thick paste. Marinate the goat meat in the mixture overnight (covered and refrigerated).

2. Heat the butter over medium heat in a Dutch oven or heavy pot. Scrape as much marinade as you can off the goat (keep the marinade) and brown the pieces on all sides.

3. Add the marinade, potatoes, and carrots to the pot, along with 2 cups of water. Bring to a boil, turn down to a simmer, cover and cook until meat is tender, about 2 hours – but it could be longer. It’s best served over Jamaican-style rice and peas, but plain rice will do.