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Meat
Goat

James's Curried Goat

Curried goat/chicken/beef/chick peas/etc are all of a stew-like consistency intended to be served on a big mound of rice or rice-and-peas. Goat is naturally boney and quite fat. Traditionally nothing is done to it to tenderize it.

Goat is goat and it's supposed to be a little tough. Cut up the goat (say one or two pounds) into bite-sized pieces with or without the bones. Same goes for chicken. It is believed that the bones add a better flavour to the curry.

Put the goat into a bowl and add a couple of teaspoons of curry and maybe 1/4 as much cumin. Mix it well and let sit while you get the potatoes ready.

Dice a good-sized onion.

Peel and cut 4 or 5 potatoes into bit-sized pieces.

Throw the goat into a good sized pot and cook (not brown) in a little oil (if necessary). Add the onion just before its done. Add all of the potatoes and add enough water to just cover them. Bring it to a boil, then turn down to a fast simmer. Add another couple of teaspoons of curry and cumin to taste. Add salt and pepper. When the potatoes are cooked, add a tablespoon or two of lemon juice. Simmer the whole thing down until the sauce is stew-like. Traditionally, its fairly light (watery) so that you have lots to pour over the rice.

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