Trinidadian Coconut-Curried Goat
Monday, 26 May 2008
DescriptionGoat meat, which is not commonly eaten in the United States (except in the Southwest), appears in many West Indian recipes. The Trinis sometimes eat curried goat Jamaican-style, but this version with coconut is more customary.
At a glance
Heat the ghee or oil in a skillet, add the onion, garlic, peppers, and ginger and sauté for 5 minutes, stirring occasionally.
Add the coriander, turmeric, black pepper, chile powder, and cumin and sauté for another 3 minutes, stirring constantly.
Add the meat and brown it, stirring occasionally. Add the water and simmer the meat until tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes.
Add salt to taste and serve hot with rice and a chutney of choice.