This recipe is courtesy of former JABGA Area 4 Director Noah Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store.

Curry Goat

Ingredients

Marinade:

• ½ CUP soy sauce

• ¼ CUP curry powder

• ¼ CUP chopped garlic

• 2 TBS chopped fresh basil

• 1 TBS crushed red pepper

• 1 TSP dried oregano

• 1 TSP ground black pepper

• 2 LBS goat meat, cut into 2” chunks

Curry

• ½ CUP oil

• 4 CUPS coconut onions

• 1 CUP chopped bell peppers

• ½ CUP chopped carrots

• ¼ CUP chopped green onions

Directions

For the marinade:

1. Mix soy sauce, curry powder, garlic, basil, crushed pepper, oregano, and black pepper in a large bowl

2. Add goat meat to the bowl and marinade overnight

For the curry:

1. Remove the goat from the marinade

2. Heat oil in a large pan and add the goat =. Turn the heat to medium and sear the goat until brown (about 15 minutes)

3. Add the coconut milk and 4 cups of water. Cover and cook about 2 hours.

4. Add the onions, bell peppers, carrots, green onions, and bay leaves; simmer for about 1 hour.

Serve with rice or with rice and peas.