Curried Goat

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Goat leg or mutton shoulder - trimmed, and
		Cut into 1" cubes
2		Onions - 1 sliced into rings, (medium)
		And the other finely diced
1		Green bell pepper - cut 1" cubes
2 oz	56g	Worcestershire sauce
2		Garlic cloves - crushed
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
24 oz	681g	Shredded coconut
40 oz	1136g	Boiling water
1/2 cup	99g / 3.5oz	Clarified butter
4		Jamaican peppers - seeded, and
		Finely diced
5 teaspoons	25ml	Madras curry powder
1 teaspoon	5ml	Allspice
2 oz	56g	Tomato ketchup
1 tablespoon	15ml	Red currant jelly
1		Lime - juiced
1 teaspoon	5ml	Arrowroot - mixed with
1 tablespoon	15ml	Water
4 oz	113g	Sour cream

Recipe Instructions

Place meat in bowl and cover with onion rings. Add green peppers and Worcestershire sauce. Insert garlic and bay leaves in between the meat, season well with salt and pepper and marinate for 3 hours covered, in the refrigerator.

Place coconut in a separate bowl and cover with boiling water. Let stand for 1 hour. Skim off 3/8 cup cream that collects on top.

Heat 1/4 cup clarified butter in a large skillet over high heat. Stir in diced onion and Jamaican peppers and fry. Add curry powder and allspice. Stir and reduce heat to low.

Meanwhile, remove marinated meat from bowl and dry very thoroughly on a towel. Reserve vegetables. Pour remaining butter into casserole over high heat and add goat cubes 1 at a time, coating each with butter. Fry until brown. Add reserved vegetables and marinade to onion and pepper pan.

To the frying meat, add ketchup, jelly, and coconut cream. Pour vegetable curry into pan with meat, add lime juice, and reduce heat to low, stirring constantly. Cook covered, for 30 minutes, then uncover and cook for 60 minutes more to reduce. Just before service, stir in arrowroot to thicken sauce. To serve, stir in sour cream and serve hot.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0178) - from the - TV FOOD NETWORK

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