Trini Curry Goat Cooked In De Bush | ASMR | Foodie Nation
6.2 هزار بار بازدید -
2 سال پیش
-
Yield - 10 to 12
Yield - 10 to 12 Servings
Ingredients:
Goat - 3 lbs (1 1/2" inch cubes)
All Purpose Flour - 1/2 cup
Lime juice- 1/4 cup
Curry Duck + Goat Seasoning- 2 tbsp + 3 tbsp
Curry Powder- 2 tbsp + 1 tbsp
Black Pepper- 2 tsp
Salt- 2 tbsp
Chive - 1/3 cup (finely chopped)
Chadon Beni - 1 cup (finely chopped)
Pimento - 1/3 cup (finely chopped)
Spanish Thyme - 1/4 cup (finely chopped)
Fine Thyme - 10 sprigs
Ginger - 1/8 cup (finely chopped)
Mustard Oil/Coconut Oil- 2 tbsp
Caripoulee Leaves - 10
Onion- 1 cup (finely chopped)
Scotch bonnet pepper- 1/4 cup (sliced thinly) + 1 whole
Garlic- 8 cloves (crushed)
Anchar Masala- 1 tbsp
Whole Roasted Geera- 1 tbsp
Water - 1/2 cup
Coconut Milk - 3 cups
Method:
Place goat in a bowl, add flour and cover with water
Mix together, allowing the flour to dissolve in water and coat the goat
Strain and wash goat under running water
Strain goat
Pour lime juice over goat and massage until the lime juice has coated all the goat pieces ( about 5 pieces)
Wash goat under running water
Drain off excess water and season goat with 2 tbsp curry duck + goat seasoning, 2 tbsp curry powder, black pepper, salt, chive, chadon beni, pimento, spanish thyme, fine thyme & ginger
Cover and let marinate for 6-8 hours or overnight in your refrigerator
Mix remaining curry duck + goat seasoning & curry powder with anchar masala & roasted geera in 1/2 cup of water and set aside
Heat large pot over high heat
Once pot is heated, add oil
Once oil is heated, add caripoulee leaves, onion, 1/4 cup hot pepper & allow to cook until onion turns translucent (about 3 to 5 minutes)
Add garlic & curry paste and allow to cook until curry mixture turns into a dry paste and begins to stick to the pot
At this point you can add an additional cup of water to further cook the curry powders down until it turns into a paste or go ahead and add the seasoned goat
Stir in goat until all the pieces are fully coated with the curry paste
Cover, reduce heat to medium and allow the goat to release its own liquid (about 10 minutes)
Add coconut milk, cover and let cook until goat is tender (about 1 to 1 hour and 30 minutes. Remove cover every 15 minutes to see if any additional water is needed)
If the goat is still a bit tough, add 1/2 cup water and continue to let cook (checking every 15 minutes for tenderness)
Remove cover and let liquid dry out to your desired consistency
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#ASMR #TriniCurry #CurryGoat
Ingredients:
Goat - 3 lbs (1 1/2" inch cubes)
All Purpose Flour - 1/2 cup
Lime juice- 1/4 cup
Curry Duck + Goat Seasoning- 2 tbsp + 3 tbsp
Curry Powder- 2 tbsp + 1 tbsp
Black Pepper- 2 tsp
Salt- 2 tbsp
Chive - 1/3 cup (finely chopped)
Chadon Beni - 1 cup (finely chopped)
Pimento - 1/3 cup (finely chopped)
Spanish Thyme - 1/4 cup (finely chopped)
Fine Thyme - 10 sprigs
Ginger - 1/8 cup (finely chopped)
Mustard Oil/Coconut Oil- 2 tbsp
Caripoulee Leaves - 10
Onion- 1 cup (finely chopped)
Scotch bonnet pepper- 1/4 cup (sliced thinly) + 1 whole
Garlic- 8 cloves (crushed)
Anchar Masala- 1 tbsp
Whole Roasted Geera- 1 tbsp
Water - 1/2 cup
Coconut Milk - 3 cups
Method:
Place goat in a bowl, add flour and cover with water
Mix together, allowing the flour to dissolve in water and coat the goat
Strain and wash goat under running water
Strain goat
Pour lime juice over goat and massage until the lime juice has coated all the goat pieces ( about 5 pieces)
Wash goat under running water
Drain off excess water and season goat with 2 tbsp curry duck + goat seasoning, 2 tbsp curry powder, black pepper, salt, chive, chadon beni, pimento, spanish thyme, fine thyme & ginger
Cover and let marinate for 6-8 hours or overnight in your refrigerator
Mix remaining curry duck + goat seasoning & curry powder with anchar masala & roasted geera in 1/2 cup of water and set aside
Heat large pot over high heat
Once pot is heated, add oil
Once oil is heated, add caripoulee leaves, onion, 1/4 cup hot pepper & allow to cook until onion turns translucent (about 3 to 5 minutes)
Add garlic & curry paste and allow to cook until curry mixture turns into a dry paste and begins to stick to the pot
At this point you can add an additional cup of water to further cook the curry powders down until it turns into a paste or go ahead and add the seasoned goat
Stir in goat until all the pieces are fully coated with the curry paste
Cover, reduce heat to medium and allow the goat to release its own liquid (about 10 minutes)
Add coconut milk, cover and let cook until goat is tender (about 1 to 1 hour and 30 minutes. Remove cover every 15 minutes to see if any additional water is needed)
If the goat is still a bit tough, add 1/2 cup water and continue to let cook (checking every 15 minutes for tenderness)
Remove cover and let liquid dry out to your desired consistency
Help us to continue making these videos by shopping our merch: https://foodie-nation-merch.creator-s...
——————
Subscribe to Foodie Nation: https://goo.gl/wg373X
Connect with Foodie Nation on:
Instagram: Instagram: foodienationtt
Pinterest: Pinterest: foodienationtt
Twitter: Twitter: foodienationtt
Facebook: Facebook: foodienationtt
Website: https://www.foodienationtt.com/
#ASMR #TriniCurry #CurryGoat
2 سال پیش
در تاریخ 1401/08/16 منتشر شده
است.
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بـار بازدید شده