Hey, what's up, soldiers!
Just finished off an awesome curry goat with potato, you know there's been a lot of requests for stuff in a slow cooker.
And here we've got some ginger, some pimento berries fresh thyme, onion scallion, scotch bonnet pepper.
We'll talk to you guys about that scotch bonnet pepper in a second, some garlic and over here if you're following us you had seen make this Caribbean green seasoning, It’s a combination of all the herbs that are like using in my dishes.
It's something very common throughout the Caribbean, and the homemade curry powder.
Two things you will see right away. Well three things first of all.
Initially have got some potato in their cut a very big that's going to help to stretch this goat meat for a few more people.
There's about three pounds of goat in here and about believe four medium-sized potatoes.
The other thing you will notice is that we are seasoning it in the sort of insert for the slow cooker.
Which means here's the thing You don't need too necessarily.
Marinate this overnight because this is going to cook for about five hours and that will infuse all those flavors directly in there.
So this is why we are fretting too much.
About seasoning overnight, if that is your thing. You can certainly do that.
If you don't want potato in there, you can certainly do that as well, leave that out.
Salt!
Black Pepper!
And we are going to be making this sort of spicy I love a spicy curry goat, but you can also hold back on the amount of pepper or if you use any sort of pepper all together.
Then we have here our homemade blend of curry powder.
You can use your favorite. We love the Madras stuff out of the Caribbean.
And again, use your whatever you're comfortable using, next up.
We have got some Caribbean green seasoning and the recipe which we would update accordingly in our coming blogs.
Heaping, well two heaping tablespoons of that and as all the days as I mentioned before it is a combination of all the herbs that we like using, so there's going to be thyme in there.
It's going to be scallion in there and garlic a bit of spicy pepper, some ginger Seasoning peppers, whatever you like using that's what we usually do, and I bring it all together with some olive oil.
Then here is where things get fascinating. Though we already have these ingredients in that green seasoning, we still like going on with a bit more.
So we've got some scallion, a large onion.
One scotch bonnet pepper that have chopped up. Has chopped it up and left the seeds and everything because, like said, Some more of that fresh theme.
Some ginger, the garlic and the pimento berries.
Have a couple more things. I want to add in here before we put it.
And here's the thing about that scotch bonnet pepper that we were mentioning to you guys if you wanted you can keep it whole, float it in there and near the end.
Don't break it, fish it out. So you'll get some flavor from that, but you won't get the raw heat.
Obviously, we love the raw heat. So this is why I'm doing it this way.
Here is where we're going to go into some tomato. That's some diced tomato.
That's going to do a couple of things. One, is the acidity is going to help bring everything together and Two. It will help thicken up that gravy later on.
So we're going to do now is give that a good mix, and then we can get started as said.
We don't need to marinate this overnight, if we don't want to.
Basically, all you're going to do is put your lid on now, this one here. It just so happens
It has a clamp on both sides. So we are just going to clamp that down.
And we're going to set that on high for five hours.
As we want this nice and you, just tender and falling off the bones and everything is going to come together.
You'll notice we didn't go in with any liquid. However, we do add two tablespoons of water to that take just for there's some liquid on the bottom for everything to start up with.
Running out of breath, their boy! Yeah, it's time to hit the gym.
This would spring up a lot of his own liquid, so don't fret too much within 19 minutes left to go, what we did was just to stir it once.
While maybe about two hours ago or something.
It's falling off the bones at this point, what I would recommend you do is taste it for salt.
It's quite a bit of fat on the top that if you want you can spoon that off and discard it.
Just don't toss it down this down your sink, because that can technically clog your pipes.
Like, we told 19 minutes to go. We'll wrap this up shortly, and it is smelling wicked, boy.
We have gone ahead and move some fat.
Making noise, are you?
Have gone ahead and skimmed off some fat off the top there.
Let's imagine that this is all fat, so goat can be pretty fatty.
But please we beg you skim off most of that fat because that stuff there that is not so good for you.
Remember, don't toss it down your sink.
Yet five hours later, and you're going to get the most amazing Tender fall off the bones.
Look at that!
Curry coat you've ever had, nice big chunks of potato and that is why we have added the potato in big chunks in the greenery that you're seeing there is a bit of cilantro.
That we chopped up and put in there.
Five hours can't go wrong. You really kind of like set it and forget it.
So do hope you guys enjoy the recipe. Give it a try.
Remember to fish out those
Pimento berries and discard that you are not really trying to bite into one of those things there.
It's done for a purpose
Remember to get goat meat with bones, you get a ton more flavor out of that.
Category: Non Vegetarian, Mutton, Goat
Tags:
Mutton
Curry Goat
Curry Goat With Potato
