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Goat meat can be found in most of the Eastern Caribbean islands. It has a lovely rich flavour when slow cooked for a long time, or done in the pressure cooker to keep all the juices in. I tend to cut the meat away from the bone, but still include the bones during cooking to add to the overall taste. You could easily substitute lamb if goat is not available. Question: How do you tell the difference between a sheep and a goat? Answer: "sheep de tail hang down, goat de tail hang up!" SERVES 4 Preparation Time: 10 Minutes |
| 1/2 lb goat meat (or lamb), cubed | 1 tin chopped tomatoes |
| 1 large onion, roughly chopped | 1 tblsp curry powder |
| 3 cloves garlic, crushed | 1 tblsp coconut milk powder |
| 1 green pepper, chopped into large pieces | 1 teasp sugar |
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1 heaped tblsp concentrated curry paste e.g. madras, rogan josh |
3/4 pint water |
Pressure Cooker method - heat a tablespoon of cooking oil in the pressure cooker, add the meat and cook for a few minutes, turning occasionally until browned on all sides. Add the onions, pepper and garlic and cook for a further few minutes. Add the rest of the ingredients, stir in well and bring to the boil. Put the lid on, bring to high pressure and cook for 20 minutes.
Oven method - heat a tablespoon of cooking oil in a large saucepan, add the meat and cook for a few minutes, turning occasionally until browned on all sides. Add the onions, pepper and garlic and cook for a further few minutes. Add the rest of the ingredients, stir in well and bring to the boil. Transfer everything to an ovenproof casserole dish, put a lid on, and cook in a moderate oven for about 1 1/2 hours. Check every so often - add a little more water if the sauce is becoming a bit dry.
Serve with rice, onion bhajis and mint raita.