Goat curry

Goat curry is a must-try, especially while visiting the islands. Goat meat is commonly seasoned with fresh local herbs and spices, as well as a little sugar, in Grenada. Toss in the onions, garlic, pepper, and curry powder. This dish comes in a variety of spiciness levels, however many restaurants add lime pickle to help cool things down. Some restaurants provide mild versions that don't need to be toned down, but you'll have to inquire before ordering. Curry goat is commonly eaten with rice and peas, fried plantain, or baked yams, as the locals call it.

Ingredients:

2 lbs goat cut into 1-2 inch pieces; 3/4 teaspoon saltdash black pepper; 1 medium onion sliced; 3 cloves garlic crushed or sliced thin; 3 sprigs thyme; 1 tomato sliced; 1/2 scotch bonnet pepper; 2 scallions; 1/2 teaspoon curry powder; 5 tablespoon curry powder for cooking;1/4 teaspoon geera powder (cumin); 1/4 teaspoon amchar masala; 1 leaf Spanish thyme crushed; 4 leaves shado beni (bhandhanya); 1/2 teaspoon ketchup; 3 tablespoon oil; 3 1/4 cups water

Instruction:

1. In a heavy pot put the oil to heat on medium/high, then add the onion and garlic and allow to cook for a few minutes (until they go soft and the garlic releases it’s flavours). Now add the hot pepper and curry powder so it cooks with the onion and garlic. Give this a minute or 2, until it starts to stick or go really thick. Now add a 1/4 cup of water and allow this to cook on medium heat for about 5 minutes. Keep stirring.
2. As the water dries off, you’ll notice that the curry will take on a sort of grainy texture and the oil will start being visible again at the bottom of the pot. The colour of the curry will also go darker. This is an indication that it’s time to add the seasoned meat to the pot.
3. Turn up the heat and start adding the pieces of seasoned goat a few pieces at a time and stir between each batch you add. This will allow each piece to get coasted with the curry sauce we just created.
4. Cover the pot and bring to a gentle simmer (it will release it’s own juices).
5. Add the 3 cups of water left from the ingredient list to the bowl that had the seasoned pieces of meat. This will allow the water to pick up any of the seasonings that may be left behind. Set that aside for later.
6. Stir every 5 minutes or so.
7. Allow this to cook for about 25 minutes on a gentle simmer, then remove the lid and turn up the heat.