Chow Down, Bless Up

Name: Chow Down, Bless Up
Total time: 10800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg goat meat (bone in) cut into chunks; 200 g mooli, peeled and chopped; 1 tbsp oil; 1 tsp butter; 1 tbsp Jamaican curry powder for burning; 1/2 chicken bouillon cube; Dry seasoning:; 2 tbsps all-purpose seasoning; 1.5 tbsps Jamaican curry powder; 1 tsp dried thyme leaves; 1 tsp salt; 1 bay leaf; 1 tsp dried spring onion; 1/2 tsp allspice, crushed; Fresh seasoning:; 7 allspice seeds; 4 cloves garlic, finely chopped; 2 spring onions, stalks (green) sliced; 1 small onion, chopped; 2.5 cm (1”) ginger root, peeled and finely sliced; 1/2 medium scotch bonnet (seeds in or out); 1/2 medium tomato, chopped; Few sprigs thyme

Laura @FeelBetter

Milton Keynes, England

The worldwide market for goat is surprisingly large with goat meat making up 63% of all red meat consumed. Goat meat is a staple in Africa, Asia and South/Central America and a top source of animal protein.

Low in saturated fat and cholesterol, goat has less calories than lamb, pork, beef and chicken but contains beneficial iron and large quantities of heart-stabilizing potassium. It is a source of complete protein - 100g portion of goat fulfils 50% of daily protein requirements.

For me Jamaica is the place to eat goat curry and ideally with a glass of ‘John Crow batty’ (vulture’s ass) which is the local rum, generally found not on display but a quiet word in the bartender’s ear, it magically appears from under the counter. The strongest variation originates from Usain Bolt’s parish, Trelawny in Cornwall. It gives ‘overproof’ a whole new meaning!

Falmouth, the capital of Trelawny has some wonderful restaurants amongst its Georgian architecture. For me the Kimbo Pot on Cornwall Street serves di best curry, made from chunky pieces of goat stewed down with aromatic herbs and both savoury and sweet spices all washed down with the local brew and served up with a large helping of reggae music.

I’ve added peppery vege, daikon (Japanese for ‘big root’), more commonly known as mooli. It is packed full of vitamin C, is low in calories, helps to rebuild tissues and blood vessels, keeps bones strong and enhances metabolism.

Chow down with a side of roti. #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Chow down with a side of roti. #ChristmasGift

Saved

Ingredients

3 hours

4 servings

1 kggoat meat (bone in) cut into chunks
200 gmooli, peeled and chopped
1 tbspoil
1 tspbutter
1 tbspJamaican curry powder for burning
1/2chicken bouillon cube
Dry seasoning:
2 tbspsall-purpose seasoning
1.5 tbspsJamaican curry powder
1 tspdried thyme leaves
1 tspsalt
1bay leaf
1 tspdried spring onion
1/2 tspallspice, crushed
Fresh seasoning:
7allspice seeds
4 clovesgarlic, finely chopped
2spring onions, stalks (green) sliced
1small onion, chopped
2.5 cm(1”) ginger root, peeled and finely sliced
1/2medium scotch bonnet (seeds in or out)
1/2medium tomato, chopped
Few sprigs thyme

Saved

Steps

3 hours

1

Wash the goat stew with a little lemon juice at least twice then rinse and drain completely. Season the goat with the dry seasoning and massage for a few minutes to infuse the meat with the spices.
2

Prepare the fresh seasoning and separate into two equal parts. Add half the portion of fresh seasoning to the goat meat and massage again. Set aside the other half. Cover the seasoned goat and let it marinate for several hours, preferably overnight.
3

Heat the oil and butter in a large pan on medium heat and add the curry powder, stir for about a minute until it slightly browns. Add the goat and enough water to cover. Put a tight fitting lid on and cook on high for 2 – 2 ½ hours, checking the pot occasionally, giving it a stir and adding water to cover the goat as required.
4

Part cook the mooli for 10 minutes in water. Once the meat is tender, drain and add the mooli, the other half of the fresh ingredients, chicken stock cube and top up with water to cover. Adjust the seasoning with salt.
5

Cook for around 10 minutes uncovered until the mooli is soft and the gravy has thickened. Serve hot with roti and/or rice 'n' peas.