Actually my mouth is full of water about this recipe. I think this German Muslimah did really well and not bad at all. I hope everyone loves this recipe of mine and puts it to the test and lets me know how good it tastes.
In a standered size coldero add 1/4 cup of cooking oil of choice and add either 1 each of onion and shallot or 4 green onions and a large onion 4 cloves of garlic chopped. Add either 1 habenero or scotch bonnet deseeded and chopped. Let the onions turn brown on high heat.
Add in mortar and pestle add 1 pinch of black pepercorns. 4 allspice berries and grind to a coarse powder and add to the pot. Add 1 lb or 1 kg of goat. Cut in to samll pieces which will allow them to cook a little faster.
Add either 1 pinch of adobo, seasoned salt, vegtea seasoning or 1 bullion cube, 1 pinch each of thyme, oregano, basil, white peper, red chili powder, paprika, 3 dahes of maggi or knorr aroma, 1 capful of cane vinegar. If you do not have this then just white vinegar will do too. This will tenderize the goat. Add 2 pinches of Curry Powder. 1 bay leaf and stir and add 1 cup of water reduce heat to low and let meat to cook for 30 minutes.
Stir occationaly as it is cooking and when time is up and meat is still a little tough then add another cup of water and repeat until done. Add 3 tbs of tomato paste and let it thicken and it becomes a nice sauce.
The optional you can add while the goat is cooking is either 3 carrots or potatoes cut in to small pieces. This is merely optional and not necessesary.
This is an instant hit in my house and I had it with rice and peas while Mr. Riaz had his with chapati.
By the way the Jamaicans say roti also because of the Indian influence. Enjoy and let this yummy Jamaican goat curry’s flavor makes a lovely dance on your tongue.
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