Curry goat is a Caribbean delicacy. But how about Cannabis curry goat?
Felicia J. Persaud, author of “Caribbean Curries”, shares the recipe with adventurous foodies. Here’s how you can make it:
* 3 lbs. goat meat, cubed
* 6 tbsps. vegetable oil
* 4 tbsps. canna butter
* 1 large onion
* 6 cloves of garlic
* 1 Scotch Bonnet pepper
* 1 tbsp. garam masala
* 2 tbsp. ground cumin
* 1-3 tsps. curry powder
* 1/2 tsp. turmeric
* 1 cup water
* 3 red potatoes
* kosher salt to taste
* ½ cup vinegar
* 1 lime
In a large bowl, add the goat meat along with the vinegar and lime and soak for about 15 minutes. Wash twice until there is no “rank” smell of the meat.
Peel and chop onion and garlic and place in a chopper and grate. Add half a hot pepper and grate as well. Pour half of the mixture on the meat and let it marinate.
While the meat is marinating, make the curry mixture by combining curry powder, turmeric, cumin and garam masala. Add a bit of water and combine to make a paste.
Place a pressure cooker on the stove on high heat. Once hot, add oil and then add meat. Ensure the meat runs off all the water it will emit and begin to lightly brown.
Once lightly brown, add water and pressure for about 10 to 15 minutes until meat is tender. Remove from water, saving some of the broth mixture.
Place a Dutch pot or large skillet or canaree on the stove and add the canna butter. Add the rest of the onion, pepper and garlic mixture and sauté lightly, then add the meat and curry mixture along with potatoes. Coat meat and potatoes fully with curry mixture and let it all fry together over low heat, adding some salt.
As the mixture fries in, add some of the saved broth mixture. Add enough to help potatoes boil and create a thick gravy. Don’t add too much as you don’t want the gravy to be watery.
Curry is done when potatoes are boiled through, meat is soft and gravy is thick. Taste and add more salt if needed and simmer for another minute before removing from heat.
Serve hot with basmati or other rice, or rice and peas.