jamaican curry goat

Discussion in 'Lamb' started by moikel, Feb 24, 2012.

  1. moikel

    moikel Master of the Pit OTBS Member

    Grabbed a loin section at IGA just now.Will follow the recipe from jerk chicken then do it over charcoal on the weber. Its actually capretto or kid whole leg was maybe 3 1/2 lb a little guy like that should be pretty tender. I get on the qview later,hot day here maybe 28c got some other stuff to do first.
     
    Last edited: Mar 11, 2012
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    You know what we need so I am not going to hit you with the nasty gram 
     
  3. moikel

    moikel Master of the Pit OTBS Member

    I assume you mean this.Little capretto was only 8kg whole or 17lb to you guys.If it gets marked down on monday morning there will be a stampede of nonna"s trying to get it. This sold as mid loin,not cheap but hard to make $ on a carcsass tharsmall[​IMG]
     
     
  4. moikel

    moikel Master of the Pit OTBS Member

    Stuck to recipe except pineapple juice,just x2 the lime,1x green shallots 2x red shallot, the scotch bonnets I  had in freezer were red.I use them mostly in a curry paste I  make that has its origins in the East Indian migrants to Jamaica.Will let it sit now for 4hours then grill it on weber.
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    Looking forward to your outcome on this.I don't eat it often,last time was  Jerrys last year at the north Florida gathering.
     
  6. moikel

    moikel Master of the Pit OTBS Member

    Going to have to hold this over until tomorrow running out of time tonight. trying to do throw down entry at same time.Extra time in marinade wont hurt .Have a bunch of appetizers to eat.[​IMG]
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Back on course. I am going to put it in MES  after all,I cant spare time to  tend to it on weber.2 hours at 100c will mean pulling it at 7 pm. Dont do a lot of Caribbean food here . Our turn to go there to play cricket this year.Die hard fans go for the full tour about 8 weeks. Will serve this with flat bread,salad ,dirty rice. Traditional as best I can tell. Curry goat a really big deal,in the West Indian communities in England.That I  can cook but its not smoked.You can also go up a size in goat from this tiddler I got here.[​IMG]
     
  8. moikel

    moikel Master of the Pit OTBS Member

    OK  got it done. Little less than 2 hours. Stayed pink ,moist but it was  a close thing.Not much fat to keep it moist.Its tender ,no contest. Great recipe [​IMG]got a bit of sting with those scotch bonnets ,thyme  gives it  deeper flavour.I think grill[​IMG]ed over charcoal would also be a winner but you would have to watch capretto this small like a hawk ,baste it & pull it early. MES gave me time to duck out & scrounge 200 pre 1900 bricks out of a construction dumpster around the corner. $ 1.50 each at the restoration yards old habits die hard[​IMG][​IMG]
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks awsome Moikel. Never had goat before but I would have some of that.........[​IMG]

    Less the scotch bonnet [​IMG]

    Joe
     
  10. moikel

    moikel Master of the Pit OTBS Member

    Scotch bonnet/habanero didnt get to this country until maybe the late 90s. They grow really well in our tropics. I like them but not much margin for error. If I  can grab a leg in the markdown section on monday I will knockout an authentic curry goat. It is lovely meat doesnt have the smell of lamb that some people dont like.
     
     
  11. big twig

    big twig Smoking Fanatic

    Almost missed this one. Looks really good! I love curry goat, can't wait for that one!

    [​IMG]
     
  12. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks good
     
  13. frosty

    frosty Master of the Pit

    Beautiful work!  Looks sensational.
     
  14. cdldriver

    cdldriver Meat Mopper

    what is the recipe you used?
     
  15. moikel

    moikel Master of the Pit OTBS Member

    I used a combination of scarbelly's & bigtwig's recipes for jerk chicken,marinated it a fair bit longer because I  got stuck for time.Then MES over apple.
     
     
  16. That looks so delicious! 
     
  17. moikel

    moikel Master of the Pit OTBS Member

    Thanks I ate it again last night,it is very good. Im a long way from Jamaica but have a few cookbooks of African influenced food. The recipe from scar & bigtwig are almost identical.
     
     
  18. moikel

    moikel Master of the Pit OTBS Member

    The curry goat will be based on a curry paste from a habanero book I have  but tweaked a bit. Ive seen it done on TV by a guy called Bing who has a little diner called the Island Hut in Manchester England.  Best curry goat in Britain the locals say. I just need to get the right cut,shoulder & leg,off a bigger goat,at a better price. Curry goat if your West Indian,goat curry in India ,Sri Lanka ,Malaysia etc. OR I do have 5 lbs of Alpaca in freezer. Now there is a thought[​IMG]
     
     
  19. moikel

    moikel Master of the Pit OTBS Member

    Sorry its Birmingham UK  not Manchester & his name is Bing Deane. Regarded by the Afro/Carib community as best in the business.
     
  20. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it came out great man
     

Share This Page