Thursday, February 19, 2015

Clay Baked Spicy Curried Goat

Though its popularity and use in North America is much less prevalent,  goat meat is the most widely consumed red meat in the world and features prominently in many cuisines. While it is making some inroads on major food retailer's shelves in Canada, it is still often only found in specialty stores or in markets.

This is a real shame, as goat is a delicious, tender meat with a distinctive flavour that has a nice hint of gaminess.

I have tried goat cooked a variety of ways, but I find that I both order it and cook it curried or West Indian style most often. It lends itself to these flavours perfectly.

Today I will share a basic recipe for spicy curried goat done in a clay baker. I am using the clay baker as it is a cooking method that will produce very moist, fall-off-the-bone goat in a relatively short time, as well as making a thick and flavourful gravy as the goat cooks.

If you are not familiar with the ancient and very accessible technique of clay baking, we did an introduction to clay baking that you can take a look at on The Simple Art of Clay Baking. 

For this dish you need 2-3 lb. cubed goat meat, preferably bone-in. As always with a clay baker fill both sides with water and let stand for 15 minutes. After emptying the water out, take the goat meat and place it in the clay baker and sprinkle curry powder over it so that it covers the meat. Pour in one full bottle (350 ml.) of a Caribbean style curry cooking sauce (Grace makes one) or, if not available, the same amount of water and a tablespoon of curry paste. Add an equivalent amount of beef or chicken stock (or water and a bouillon cube as it will dissolve during cooking).

Add either 1 or 2 crushed scotch bonnet peppers (simply push on them with a spoon and then toss them in) or 1-2 tablespoons of your favourite Caribbean style hot sauce.  You can, of course, omit this, but that does change the flavour, and not for the better!

Add a small piece of crushed ginger, a half a teaspoon of browning liquid, a teaspoon of dry mustard, and a teaspoon of salt.

Again, as you always must with a clay baker, cover and place in a COLD oven. Set the heat to 400 degrees.

Cook for two hours. After the first hour, remove the baker, stir the goat and put back in.

After two hours, remove from the oven, skim off any fat, remove any undissolved ginger, add one tablespoon of flour to the liquid and stir it in gently until it is all dissolved. This will thicken the gravy. Let it sit for about 5-10 minutes and then serve!

This dish goes wonderfully with rice or rice and peas, with roti or naan style bread or with a french style bread, and with red wine.


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