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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 6 2019

4H - Curry Goat

Marinade:
1/2 cup soy sauce
1/4 cup curry powder
1/4 cup chopped garlic
2 tablespoons chopped fresh basil
1 tablespoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 pounds goat meat, cut into 2-inch chunks

Curry:
1/2 cup oil
4 cups coconut milk
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped carrots
1/4 cup chopped green onion
4 bay leaves
Rice or rice and peas, for serving

For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
    
For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
    
Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
    
Serve with rice or rice and peas.