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[Cover Point]

Goat Curry

CURRIED GOAT   
2 1/2 lbs. goat's flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
Few grains pimento seeds
1 tbsp. butter chutney
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme about
1/3 of a Scotch Bonnet pepper (finely cut)
Raisins and coconut
Cut goat's flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand for at least 1/2 hour.
Scrape off seasonings and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender, about 40 minutes. Add the second tablespoon curry powder, butter and the onions, raisins and coconut about 10 minutes before removing from the fire.

http://www.cooks.com/rec/view/0,1626,152185-248201,00.html

[Cover Point]

BAKED GOAT CHEESE   
You'll get rave reviews from guests when you serve this rich appetizer -- plan to have it ready ahead of time to pop in the oven!
2 logs (4 oz each) soft goat cheese, cut into total of 8 (1-inch) slices
1 can (14.5 oz) Muir Glen® organic diced tomatoes, drained
1/4 cup coarsely chopped pitted kalamata olives
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper
1 tablespoon olive oil
24 (1/2-inch-thick) slices baguette, toasted (about 8 oz)
Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer.
Sprinkle tomatoes, olives, thyme leaves and red pepper over cheese. Drizzle with olive oil. Bake 15 to 20 minutes or until warm.

Serve with baguette slices.

Makes 12 servings (2 appetizers/serving).

Tip: Check the freshness date on the package of goat cheese carefully, as it can spoil quickly. Store it in the coldest part of the refrigerator for no longer than 2 weeks.

http://www.cooks.com/rec/view/0,171,129180-246197,00.html

[Cover Point]

GOAT WITH PEAS AND TOMATOES

1 leg (haunch) of goat
2 (#303) cans green peas
2 (#303) cans chopped tomatoes
1 1/2 c. fresh mushrooms, sliced
1 lg. bell pepper, diced
8 lg. onions, sliced
2 c. red wine
3 tbsp. curry
2 tsp. salt
Cut goat into strips and boil with the bones for 1 hour in 1 quart water and wine. Take meat from bone and continue cooking, adding 2 teaspoons salt, sliced onions, tomatoes, and juice from the peas and curry. Cook 3 hours, reducing liquid. Add peas, mushrooms, and diced green peppers. Cook 1/2 hour.

http://www.cooks.com/rec/doc/0,1750,153178-248196,00.html

[Cover Point]

GOAT ROAST   
Goat, hind quarter leg
4 c. water
6 potatoes
6 tomatoes
4 onions
2 cans tomato sauce
6 carrots
Salt and pepper
Put goat leg in roaster. Add 4 cups water. Cook slow until almost done. Add remaining ingredients until all cooked tender.

http://www.cooks.com/rec/doc/0,1727,152178-249196,00.html

[vincent]

Goat Curry

CURRIED GOAT   
2 1/2 lbs. goat's flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
Few grains pimento seeds
1 tbsp. butter chutney
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme about
1/3 of a Scotch Bonnet pepper (finely cut)
Raisins and coconut
Cut goat's flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand for at least 1/2 hour.
Scrape off seasonings and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender, about 40 minutes. Add the second tablespoon curry powder, butter and the onions, raisins and coconut about 10 minutes before removing from the fire.

http://www.cooks.com/rec/view/0,1626,152185-248201,00.html

Thanks CP. The recipe does not look very authentic Indian. Howvere, I like the baked cheese recipe very much. We will try it soon since goat cheese is more readily available here than goat meat.

As per Goat Curry, the one below looks  little more Indian like:



Goat Curry

Ingredients

1.   2 lb Goat
2.   1 1/2 Red Onions, diced
3.   2 Tomatoes, diced
4.   1 tbsp Ginger paste
5.   1 tbsp Garlic paste
6.   2 tbsp Yogurt
7.   2 tbsp Red chili powder
8.   4 tbsp Coriander powder
9.   1/4 tsp Turmeric powder
10.   1/2 tsp Garam masala
11.   1/2 tsp Black pepper powder
12.   salt for taste
13.   5 Cardamom pods
14.   1 Star anise
15.   1/2 Red onion, sliced
16.   5 Green chilies, slit
17.   a few Curry leaves
18.   2 tbsp oil

Method

Cut goat into small pieces. Combine the goat pieces, the diced onions, tomatoes and ingredients 3 to 12  in a pressure cooker. Add half a cup of water and cook for 6-8 minutes in the cooker after the first whistle.

Heat the oil in a deep frying pan. Add cardamom and star anise and stir for 30 seconds. Add the sliced onions and green chilies and curry leaves to the pan and saute for a while. Remove the goat pieces from the gravy using a slotted spoon and add to the pan. Fry the goat pieces till brown. Now add the gravy from the pressure cooker to the pan, delicious goat curry is ready.

http://blog.sigsiv.com/2007/02/goat-curry-a-quick-and-easy-recipe.html

[Cover Point]

Goat Curry

CURRIED GOAT   
2 1/2 lbs. goat's flesh
4 stalks escallion, diced
2 tbsp. curry powder
Salt and black pepper
Few grains pimento seeds
1 tbsp. butter chutney
2 med. onions, diced
3 or 4 cloves garlic
Sprig of thyme about
1/3 of a Scotch Bonnet pepper (finely cut)
Raisins and coconut
Cut goat's flesh into 1 1/2 inch pieces. Season with salt, black pepper, crushed garlic, escallion, diced onions and 1 tablespoon curry powder. Let stand for at least 1/2 hour.
Scrape off seasonings and lightly brown in hot fat. Add about 1 pint hot water and all the seasonings except onions. Cook over medium heat until fork tender, about 40 minutes. Add the second tablespoon curry powder, butter and the onions, raisins and coconut about 10 minutes before removing from the fire.

http://www.cooks.com/rec/view/0,1626,152185-248201,00.html

Thanks CP. The recipe does not look very authentic Indian. Howvere, I like the baked cheese recipe very much. We will try it soon since goat cheese is more readily available here than goat meat.

As per Goat Curry, the one below looks  little more Indian like:



Goat Curry

Ingredients

1.   2 lb Goat
2.   1 1/2 Red Onions, diced
3.   2 Tomatoes, diced
4.   1 tbsp Ginger paste
5.   1 tbsp Garlic paste
6.   2 tbsp Yogurt
7.   2 tbsp Red chili powder
8.   4 tbsp Coriander powder
9.   1/4 tsp Turmeric powder
10.   1/2 tsp Garam masala
11.   1/2 tsp Black pepper powder
12.   salt for taste
13.   5 Cardamom pods
14.   1 Star anise
15.   1/2 Red onion, sliced
16.   5 Green chilies, slit
17.   a few Curry leaves
18.   2 tbsp oil

Method

Cut goat into small pieces. Combine the goat pieces, the diced onions, tomatoes and ingredients 3 to 12  in a pressure cooker. Add half a cup of water and cook for 6-8 minutes in the cooker after the first whistle.

Heat the oil in a deep frying pan. Add cardamom and star anise and stir for 30 seconds. Add the sliced onions and green chilies and curry leaves to the pan and saute for a while. Remove the goat pieces from the gravy using a slotted spoon and add to the pan. Fry the goat pieces till brown. Now add the gravy from the pressure cooker to the pan, delicious goat curry is ready.

http://blog.sigsiv.com/2007/02/goat-curry-a-quick-and-easy-recipe.html

i wonder if we tried this recipe with lamb what the result would be?

[CLR James]

Lamb curry?

[dhruvdeepak]

fkn delicious. i will be making this weekend

@winningnow, we still use your murg mussallam recipe at home, with a few mods!

[vincent]

fkn delicious. i will be making this weekend

@winningnow, we still use your murg mussallam recipe at home, with a few mods!

Which one? Let us know the result.

[dhruvdeepak]

fkn delicious. i will be making this weekend

@winningnow, we still use your murg mussallam recipe at home, with a few mods!

Which one? Let us know the result.

http://www.cricketvoice.com/cricketforum2/index.php/topic,6643.msg91018.html#msg91018

[vincent]

fkn delicious. i will be making this weekend

@winningnow, we still use your murg mussallam recipe at home, with a few mods!

Which one? Let us know the result.

This one from WN I have tried myself.It was great. My question was which one of the Goat recipes you were going to try.

http://www.cricketvoice.com/cricketforum2/index.php/topic,6643.msg91018.html#msg91018

[dhruvdeepak]

oh. ill be trying the firang one.

[LosingNow]

fkn delicious. i will be making this weekend

@winningnow, we still use your murg mussallam recipe at home, with a few mods!

He he.. we used this recently too.

What mods ..let me know?

[dhruvdeepak]

fkn delicious. i will be making this weekend

@winningnow, we still use your murg mussallam recipe at home, with a few mods!

He he.. we used this recently too.

What mods ..let me know?

just tried different vegetables in the stuffing, and played around with the masala, making it a little tangy.

for the marinade definitely used red chillies and black pepper and put it in the mixer for a bit.


ive experimented a bit, tried adding worcestershire sauce (!!), thyme, cumin etc on different attempts.

always good

i like the chicken coming out red!