Our Method: Most households and restaurants have their preferred approach to cooking curry. While methods may vary, the taste of savory curry goat is undeniably one of the most flavorful dishes of the Caribbean. Our method is a little different from the traditional way of cooking curry. Our uniquely formulated spice blends reduce the amount of work needed to prepare and cook curry goat. We use a two-step approach to seasoning the meat to deliver the best results. Enjoy!
Round 1. Prepare your spices for marinating the meat:
3 pounds goat (can use lamb)
1/4 cup vegetable oil
4 Tsp CK Curry Blend
2 Tsp CK Mild Curry
2 Tsp CK All-Purpose Meat Seasoning
1 small onion, chopped
1 head of garlic, peeled and chopped
1 tbsp chopped thyme
1 Tbsp chopped scallion
1 Tbsp chopped bell peppers
3-4 cups water
Round 2. Prepare your spices to wrap up the cooking phase:
1/2 small onion, chopped
1/2 head of garlic, peeled and chopped
1/2 Tbsp chopped thyme
1/2 Tbsp chopped scallion
1 Tsp CK Curry Blend (optional)
1 Tsp CK Mild Curry (optional)
1 Tsp CK All-Purpose Meat Seasoning (optional)
1. Cut and season the meat:
Cut the meat into large chunks of about 2-3 inches across. Massage dry spices and chopped vegetables into the meat for 1-2 mins. Set aside to marinate for about 30-60 minutes.
2. Heat the curry powder in oil:
Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of CK Mild Curry in the oil and stir for 20-30 seconds.
3. Add meat in curried oil and add water:
Gently add the meat to the oil and stir until all areas of the meat take on the color of the oil. Add 4 cups of water and cook on medium heat for 120 minutes. Monitor the cooking process every 30 minutes to add more water if needed. Add a ½ cup or a cup of water to ensure you have enough gravy (sauce).
4. Add the second round of seasoning:
At the 120-minute mark, add the second round of seasoning and cook for another 30 minutes. Check the meat for tenderness and flavor. You can add more CK Mild Curry or CK All-Purpose Meat if more flavor is desired.
5. Final stage:
Check for tenderness to see if the meat is falling apart. Cook longer at a lower temperature and check every 15 mins until you achieve the desired tenderness. Let the meat rest for 15 minutes before serving (optional).
You may need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.