You can find goat pretty easily in Brooklyn if you go to Crown Heights or Flatbush.
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exactly. Goat is everywhere in Flatbush and Crown Heights. Also not necessary to brown the goat.
The lamb curry looks good! I will try this recipe soon.
Here in the mid-west goat is easily found in the markets specializing in middle eastern foods.
I loved the dish as written. However, I found it impossible to brown the lamb since it was very wet from the onion puree marinade. I might just dust the lamb with the dry spices, brown it and then add the marinade.
Soften the lamb chops by boiling and not be meat tenderizer.
Out here in Northern California, I have seen goat at a Mexican supermarket. I have a Jamaican friend and she finds her oxtail and goat at the Mexican market. She says that Scotch bonnet and Habanero peppers are quite different, she gets scotch bonnet in Oakland at a Jamaican market. This woman describes the difference between Indian and Jamaican curry powder. (cooklikeajamaican.com/ingredient-of-the-week-curry-powder/)
Absolutely delicious! Add serendipity: no chutney in our pantry, but a jar of pineapple relish was exquisite. Best method when working with chiles is to coat your fingers with oil, then rinse when the job is done.
And now can we get a recipe for mango chutney? Goes so well with everything.
So if you live in a city with a large Muslim population, goto the halal meat market / halal butcher and you can get goat. My parents live in Jersey City, NJ and regularly get goat from the various halal markets on Newark Avenue.
The recipe is a passable one but not at all very authentic. It is more geared towards a tourist audience. The ratio of curry powder to meat is too "weak" to result in anything other than a bland tasting dish, more reminiscent of a North Indian curry or Korma. Jamaican curries are South Indian influenced since the majority of Indians brought to Jamaica in the 19th century as indentured laborers were from that region. The usual ratio is 1 tablespoon curry powder to each pound of meat. In addition, coconut milk is added to the mixture and the meat cooked in that to give the sauce the required sweetness and thickness. I also noted that chopped tomato was not included in the recipe. The Scotch Bonnet pepper is usually floated whole on top of the mixture as it simmers, care being taken not to let it burst and ruin the dish!
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When I lived in South Florida, I worked with many Jamaicans. I was treated
regularly to Curry Goat, and salt cod with akee. I liked the goat so much that I pleaded for the recipe. In Ft.Lauderdale, buying goat was not very difficult. Now I live in North Florida and regularly drive past goat pastures but obtaining the meat is another story . Rinse the goat in vinegar before cooking. It takes away that gaminess.
regularly to Curry Goat, and salt cod with akee. I liked the goat so much that I pleaded for the recipe. In Ft.Lauderdale, buying goat was not very difficult. Now I live in North Florida and regularly drive past goat pastures but obtaining the meat is another story . Rinse the goat in vinegar before cooking. It takes away that gaminess.
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If you'd like to make more authentic Jamaican cuisine you can get pimento berries and pimento wood on line - there is one authorized importer pimento wood dot con The allspice from Jamaica varies greatly from what is sold in supermarkets here. The pimento wood chips are critical for grilling real jerk chicken!
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So if I wanted to substitute goat in your West Indian Lamb Curry recipe, it'll be ok...?
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A few questions:
1. I can easily get goat already cut up. But I never see it without bones. Do you suggest doubling the quantity? (Of course, the cooking time for goat increases, but that part is easy.)
2. There are curry powders and curry powders: that is, the ubiquitous Sun Brand Madras Curry Powder available in most supermarkets, but also Jamaican Choice brand Jamaican Curry powder, which is much heavier on the turmeric and lighter on the sweet spices. And then there are the various blends available at Indian markets and online. For authenticity's sake, should one use the Jamaican kind? Or just go with whatever one has and likes?
3. Why not puree the Scotch bonnets into the marinade, rather than adding them with the potatoes and carrots? I would, so their heat is evenly distributed. (BTW: The rest of the ingredients are pretty much what I see as a marinade for jerk.)
1. I can easily get goat already cut up. But I never see it without bones. Do you suggest doubling the quantity? (Of course, the cooking time for goat increases, but that part is easy.)
2. There are curry powders and curry powders: that is, the ubiquitous Sun Brand Madras Curry Powder available in most supermarkets, but also Jamaican Choice brand Jamaican Curry powder, which is much heavier on the turmeric and lighter on the sweet spices. And then there are the various blends available at Indian markets and online. For authenticity's sake, should one use the Jamaican kind? Or just go with whatever one has and likes?
3. Why not puree the Scotch bonnets into the marinade, rather than adding them with the potatoes and carrots? I would, so their heat is evenly distributed. (BTW: The rest of the ingredients are pretty much what I see as a marinade for jerk.)
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Suzanne, may I ask: where do you get your goat? I usually have to trek out to Hillside Ave. in Queens to get good goat, but would like to find a place closer to the city!
I live in Inwood. The C-Town at Broadway and 207 and the Fine Fare at Bway and Dyckman always have it (usually frozen). If you're in Brooklyn, check out markets in some of the more Caribbean neighborhoods--Crown Heights? Flatbush? I'm pretty sure markets in those nabes will have it, maybe even fresh. Or look for live poultry markets; I think there's one not far from me that can get goat, rabbit, you name it--I'm not sure exactly where it is. Not sure any of those places will have websites, but neighborhood chat sites may be helpful. Chowhound is no longer all that useful, alas, since the redesign.
@JD
You can get goat at Atlantic Halal Meat, 232 Atlantic Ave, Brooklyn. And probably some other meat markets along that stretch [between Cobble Hill and Brooklyn Heights].
Generally it is available at Halal meat markets. There are some in the Pakistani neighborhood, which is Coney Island Ave around Foster, and the Bangladeshi neighborhood, which is around the intersection of McDonald and Church Aves.
You can get goat at Atlantic Halal Meat, 232 Atlantic Ave, Brooklyn. And probably some other meat markets along that stretch [between Cobble Hill and Brooklyn Heights].
Generally it is available at Halal meat markets. There are some in the Pakistani neighborhood, which is Coney Island Ave around Foster, and the Bangladeshi neighborhood, which is around the intersection of McDonald and Church Aves.
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