Q: Ey Mon, What Jamaican for Dinner? A: Authentic Caribbean Goat Curry, Mon!
This week, while it seems every Canadian except me is either in, or just back from the Caribbean, I thought it would be appropriate to do a spicy Caribbean dish, namely goat curry, which is very common in the region.
Why goat? I'm not sure, but if what I saw in Domincan Republic in 1986 is any indication, they are pretty abundant and adapt well to the climate and terrain.

I have had goat curry in the Caribbean, but actually grew fond of it when I lived in Toronto and worked near a section of town that had several Caribbean "rastarants". For those that haven't tried it, it is actually a very mild and tender meat.
This recipe is very traditional and uses all fresh ingredients, no curry powders, pastes or sauces.

The ingredients:
2 kg (4.5 lb) of young goat (if you are in the UK, you can use mutton)
3 large tomatoes, skinned and roughly chopped (you can immerse in boiling water for a minute to loosen the skin)
3 cloves of garlic, chopped
2 onions, chopped finely
1 - 2 Scotch bonnet peppers (Habanero), deseeded and finely chopped
A few sprigs of thyme
A bunch of coriander (leaves and roots)
2 tbsp HP Sauce (optional but very authentic)
50 g (3 tbsp) clarified butter or quality cooking oil
The spice blend:
1 tbsp coriander seeds
1 tbsp black peppercorns
12 cardamom pods (black)
1 tbsp fenugreek seeds
1 cinnamon stick
1 tbsp ground ginger
1 tbsp ground turmeric
1. To prepare the curry blend, dry-roast the first 5 spices by tossing them for a couple of minutes in a hot, dry frying pan, then pound in a pestle and mortar or grind in a coffee or spice grinder. Mix with the ginger and turmeric.
2. Cut the goat (or mutton) into good-sized chunks, trimming off only the really excessive fat.

Me bitch, Charlotte saying, "ey mon, Jamaican me crazy with that goat you are cutting up!"
3. In a large bowl (big enough to take the meat), combine 2 level tbsp (I used 3) of the freshly ground spice mix with the tomatoes, garlic, onions and peppers. Strip the thyme leaves off their stalks, bruise with a knife blade and add to the bowl. Finely chop the roots and stalks of the coriander and add them, too (set aside the leaves for adding to the curry at the end) . Add the HP sauce if you like.
4. Add the meat to the marinade, rubbing the marinade in well. Cover and leave in the fridge for at least 6 hours, or overnight.
5. Remove the meat from the seasoning, knocking off any loose bits of onion or tomato (these will be fried separately later). In a large pan, fry the meat in the butter until it is nicely browned. You may need to do this in 2 batches.
6. Transfer to a large casserole (in the Caribbean they would use a cast iron Dutch pot). Then fry the seasoning that you have just taken the meat out of and everything that is left in the bowl until the onions are softened. Add to the meat in the pot.
7. Deglaze the pan with a little water and add these juices, along with enough extra water just to cover the meat. Add a scant teaspoon of salt. Bring to the boil, then turn it down to the gentlest possible simmer. Transfer to an oven at 325 F, or if you like, or cook on the stove top (hob), until the meat is very tender.
8. Cook for 2 or 3 hours. Serve sprinkled with the chopped coriander leaves, accompanied by plain boiled rice and your favourite chutney.
Coming out of the oven, it looks like this:

Served at the Chester Yacht Club potluck dinner that night:

A well known figure in Chester, about to become a fan of goat curry:

This is a dish that takes a lot of shopping and preparation but it is worth the effort. In Chester, you can order goat through Chester Organics, where it is brought in fresh on Wednesdays. The spices were purchased at Indian Grocery on Robie Street in Halifax, the habaneros at Pete's Frootique, while the rest can be found at the Chester Save-Easy, where I give them credit for now stocking great, fresh cilantro at my request.
Next week, Local Flavour is off to "The Land of Fruits and Nuts", California.
Cheers...
chesterfoodie@gmail.com