When you think it is time for a curry goat, it is time! “How much for de goat meat?”….” fifteen dollars ah pound” ….”Gimme two pounds” ….. ” OK! “ … The razor sharp cutlass (machete) glistened in the morning sun as the left handed butcher, deftly averaged and chopped up the goat meat. The cutlass moved effortlessly through the meat and bones in one clean cut. It was wrapped it up in “gazette” paper and put it in a clear plastic bag as was customary. My father then paid for it and I placed it in the “market bag”.
A Market Experience in Trinidad
Going to the market was always an adventure for me when I was young. Inexperienced; the market on a Saturday morning held an awe that never seemed to diminish. Seeing a whole pig or half, hung up in a butcher’s stall is a sight I still remember. Blood was everywhere but I didn’t seem to mind, because I was just enjoying the experience. The hefty butchers, with their blood stained aprons, eagerly awaited their customers. What they had for sale was really a sight. If you’re not used to it you would think it was bizarre or almost vomit inducing, but that’s just how it is in Trinidad my country…
Apart from the usual lamb, goat meat, pork, and beef there was also for sale, hog head already roasted and scraped; pickled snout and pig tail all stacked up nicely, some pigfoot ( for souse); fresh black pudding; tripe, lite, liver and the occasional head of a cattle. Chickens on the other hand were sold separately either at a depot close by or another stall. But that’s a story all by itself. Those days, everything was cheap and a hundred dollars in market “goods” would surely fill a bag or two….
A Curry Goat Recipe
As for the goat meat….. Ah yes! The goat meat. The most popular method of cooking goat meat in Trinidad is to curry it. The method I like to use is to pressure cook it so that the meat gets infused with the curry and seasoning and is also ” fall off the bone” tender. In addition, the meat cooks faster without sacrificing taste.
Even more popular than curry goat by itself in Trinidad is a good Goat Roti. Somehow the inherent curry goat flavour mixes together with the other sides like the channa and aloo, bodi, and fry ochro to make one mouthwatering, TASTETATIONAL experience…. Oh! And don’t forget; Ah red Solo ( soft drink, soda) to wash it down… But wait! I already did dhalpuri . You could surely make your own Goat Roti at home now lol! Here’s Curry Goat. Enjoy 🙂
CURRY GOAT
Ingredients:
1 pound goat meat, cubed
1 lime
1 onion, chopped
2 tablespoons green seasoning
4 teaspoons masala (divided)
2 tablespoons curry (divided)
½ teaspoon saffron (tumeric)
4 cloves garlic (divided)
7 leaves culantro, chopped
4 sprigs chive, chopped
1 tablespoon soy sauce (optional)
1 tablespoon coconut powder
Salt to taste
Pepper to taste
Direction:
Wash the meat with the lime and drain. Add the salt, green seasoning…
Add two teaspoons of masala, saffron (tumeric) powder, and one tablespoon curry powder. Add the onion and two cloves of chopped garlic.
then the culantro (chadon beni ) and chive. Mix well. Leave to marinate for at least one hour.
Tip: You can use this time wisely and boil your rice or knead flour for bake or roti, while the meat marinates.
Heat the oil and sauté the other 2 cloves of chopped garlic.
In about ½ cup of water, mix two teaspoons of masala and one tablespoon of curry powder. Add to the sautéed garlic and allow to cook for about one minute.
Add the marinated goat and mix in the curry thoroughly. Then add the soy sauce (optional). Allow to cook for about 5 minutes or when you see the water is drying down.
Add the coconut powder. Then add enough water to cover the meat and pressure cook for 15 minutes.
Tip: To avoid burning the meat, here’s what my mom showed me…When you add the water
heft the pressure cooker and remember it’s weight. Then as you cook, periodically heft the weight and shake the pressure cooker to test if there is any water remaining.
N.B. Use this method only for meats and not for split peas. That’s a MONSTER all by itself.
For peas try the following method….
Look at the amount of steam and use your sense of smell; if you see wisps of steam and get a slight aroma, check your pressure cooker.
Hope you enjoyed the post. Ah gone!
Looking good!!
I was just in Trinidad and couldn’t get enough of the dishes that i grew up with. The only thing i didn’t get any of was coconut ice cream. Do you by any chance have a recipe for that?
It’s not written as yet but it’s on my list to do. Stay tuned.
Can’t wait!!
This is exactly what I have been looking for. A question though – the word ‘masala’ stumped me. Are you referring to garam masala or a specific carribean spice blend? If the latter, how do I go about making it?
Thanks!
Thanks Aditi for your comment. The masala we use in Trinidad is Amchar masala
Here’s the recipe for 1/2 cup of masala
2 tbsp. black peppercorns
1 tsp. fenugreek seeds (methi)
1 tbsp. cumin seeds (geera)
1 tbsp. fennel seeds
4 tbsp. coriander seeds
All you do is parch the seeds in a dry pot until they look a little dark. Leave to cool a bit and grind with a mortar and pestle or a coffee grinder if you have one. Then store in an airtight container or bottle in a cool dark place.
We don’t really make it since we have a few popular brands like Chief and Turban that has been making it for years here in Trinidad. Seems though, like a future post for me to do 🙂
When do you add the potatoes?
What Potatoes?
Oh sorry. You don’t put potatoes with your curry goat?
Of course I do but this recipe didn’t have potatoes as one of the ingredients. You had me there for a moment. Next time I will have to do it with potatoes to show you all.
The potatoes with yardlong beans was a separate dish
What is “green seasoning”? It’s not in the ingredient list.
Updated the recipe. Check this link to find out more about green seasoning http://simplytrinicooking.com/green-seasoning/
Hi Felix. You need to post a Curry Duck recipe 🙂
Definitely Mark. Definitely!
Is massala the same as anchar massala?
yep 🙂
Awesome recipe Felix and be sure to use this one for my next Goat meat recipe. Can be hard to find the meat in this parts, but i think one my local Meat market Grocery carries Goat.
However I’d like to request you do a dish with Rabbit Meat as in maybe Stew, Braised or Baked or hell all of them. Doing a search of your site yield no results for any Rabbit dish. Growing up in St.Kitts we used to eat Rabbit meat allot, well it helped one my Auntie husband had a hobby rearing lots of Rabbit in the backyard and had over 1000 rabbits in cages. They never ever really had to buy any meat as they killed the rabbits once or twice a month and stocked up on lots of meat. But my Auntie used to make all kind of Rabbit meats like a Kitchen Boss. Wether it be braised, Fried, Baked, Stewed Rabbits, she did it all and we used to love eating Rabbit.
Here in the US i can find Rabbit meat a plenty at various places all neatly whole rapped in Plastic, a bit expensive but its there. Would be nice to cook up a Rabbit dish or two sometimes for something more exotic than just the standard Chicken, Meat.
Thanks Urban this a recipe I worked hard on to get the right taste. As for the rabbit meat it could be done as it is readily available in the supermarket. But, I may have to eat it alone lol. Will do in time 🙂
$15 per pound? That goat must be made of gold!
At any rate, this recipe is delicious, I’ve made it a few times before and am planning it for a dinner again this weekend 🙂
Hey Felix
Thanks s million for this recipe. So easy to follow. My local carribean takeaway is closed for 2 weeks. I had a craving for curried goat. Not only did your recipe push me out of my comfort zone to make it myself but the end result was amaking. My English husband wants me to make it once a week. I hope to eventually conquer making some decent roti skins to go with it. Thanks again for your timeless recipe.
You’re welcome Samantha 🙂
Hi Fekix! Planning to season my meat now!
Though i don’t have a pressure cooker, would a slow cooker work? If so, is there any amendment that needs to be made?
If not, I’m thinking maybe just on the stove top.
Thanks again! I can taste it already!
Felix*
I would suggest the stove top since I’ve never used a slow cooker. Just add water occasionally to prevent drying.