Curried Goat

Curried Goat Recipe:

Curried Goat

1 1/2 pounds goat leg or mutton shoulder, trimmed and
             cut into 1-inch cubes
2 medium onions, 1 sliced into rings, the other
         finely diced
1 green bell pepper, cut into 1-inch cubes
2 ounces Worcestershire sauce
2 cloves garlic, crushed
2 bay leaves
Freshly ground salt, to taste
Freshly ground pepper, to taste
24 ounces shredded coconut
40 ounces boiling water
1/2 cup clarified butter
4 Jamaican peppers, seeded and finely diced
5 teaspoons Madras curry powder
1 teaspoon allspice
2 ounces tomato ketchup
1 tablespoon red currant jelly
1 lime, juiced
1 teaspoon arrowroot mixed with 1 tablespoon water
4 ounces sour cream

Place meat in bowl and cover with onion rings. Add
green peppers and Worcestershire sauce. Insert garlic
and bay leaves in between the meat, season well with
salt and pepper and marinate for 3 hours covered, in
the refrigerator.

Place coconut in a separate bowl and cover with boiling
water. Let stand for 1 hour. Skim off 3/8 cup cream
that collects on top.

Heat 1/4 cup clarified butter in a large skillet over
high heat. Stir in diced onion and Jamaican peppers
and fry. Add curry powder and allspice. Stir and
reduce heat to low.

Meanwhile, remove marinated meat from bowl and dry
very thoroughly on a towel. Reserve vegetables. Pour
remaining butter into casserole over high heat and add
goat cubes 1 at a time, coating each with butter. Fry
until brown. Add reserved vegetables and marinade to
onion and pepper pan. To the frying meat, add ketchup,
jelly, and coconut cream. Pour vegetable curry into
pan with meat, add lime juice, and reduce heat to low,
stirring constantly. Cook covered, for 30 minutes,
then uncover and cook for 60 minutes more to reduce.
Just before serving, stir in arrowroot to thicken
sauce. To serve, stir in sour cream and serve hot.

Contributed by Joyce Eikenberry
Recipe courtesy of Graham Kerr