Saturday, January 30, 2010

Curry Goat anyone?, funky, tasty, yummy curry goat. But how to cook it?

I have enjoyed a few different versions of curry goat, some good, some bad and rarely exceptionally delicious, which this dish certainly can be if done right.

I've sampled this hearty culinary delight in the bourgeois canyons of Manhattan (Daphne's, Golden Krust), West Indian enclaves of Brooklyn and in what is perhaps the global capital of this dish, Kingston Jamaica. Of these few efforts by far the most delicious was in downtown Kingston. Tender, juicy goat, rich brown gravy - cooked long and to the point of no clue as to what the ingredients might be - without a hint of anything that might bestow to the body anything beyond the essentials of a full belly, a sated appetite and a happy if challenged heart. So what goes into this dish?

How is it done?

I can't tell you. I refuse to google this and thus:

Here is my version:

Goat: Allow at least 1/2 lb per person. (Bones fat and all that)
Onion: 1 good sized
Garlic: heaps/loads
Mushrooms: Two or three medium button per person
Black Pepper: a few shakes
Salt: Figure it out yerself
Cilantro/Coriander: A big bunch of the fresh green stuff
Curry powder: Herein is the big ?. I used Kalustyan's medium Madras but obviously other mixes and blends will yield different results, flavours, heat etc. La Flor's Jamaican curry powder is dreadful in a bad way. Shake on the goat as it is frying deliciously.
Potato: 1 will do (1/2 or less per person)

Flee the Well Where can you find goat?
In New York you will have a very challenging time finding poor people food such as goat - so take a trip on the subway to Queens or Brooklyn where you will find it at a good poor people price.
I am currently poor people by the way.
In other places, good luck to you Rockafeller...

In my frying pan I put about 1-1/2 lb of black pepper and salted goat frying in olive oil on medium heat. Electric sucks. I really want gas, but such is my situation.
As goat is sizzling some ten minutes later gently add all onion. Turn the goat after about 10-15 minutes. Garlic chopped in my patented method comes next, then mushroom, cut somewhat small, then cilantro stalks cut very fine. Add all to pan.

About the time I was starting the frying pan part I had about a cup full of (any kind of) lentils boiling in what else but a few cups of H2O with some salt and garlic and a couple of the goat bones. Added to this approx 2 tomatoes from a can of Cento (or any non-watery canned version) whole tomatoes. Not too much or it will turn Italian on you. Fuggedaboudid.

When goat and onion and cilantro and fungus are turning aromatic and goat is browned fling the goat pan contents into the lentil pot. Gentle flinging of course.

Bring to boil slowly, but immediately bring to gentle simmer.
Add cilantro leaves (you remembered to leave these out before this, right?) full leafy greens.
Add more garlic. Why not?
You may need to add water, but sparingly. You want a rich goat, nah a poor one - seen?

Sit around for a couple of hours doing things you enjoy. Do not be 'waiting'. Enjoy the scent of goat. Just live your life in a positive way. Write. Watch flim. Listen to Eating Betty.
Call your west indian friend about how long goat takes to cook, but be wary of the answer. I think everybody has a different answer to all questions...such is life...
Expect dinner to be at a later time than expected!
Goat is not your lamb or beef. Gently does it...

You will be amazed! I was. Goat takes control of all that goes into the food. Incredible. The brown sauce that results is a wonder. No other meat does this, that I'm aware of.
Beautiful rich fatty brown sauce. mmmmmm!
I'm sure there are real authentic recipes for this delight, but I got lucky with my version.
Mix and match and explore...

No comments: