How To make Curried Goat (Smoked)
1 Goat; around 25 pounds,
-quartered
CURRY PASTE:
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR- 4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn
CURRY MOP (OPTIONAL:
2 c Chicken or beef stock or
-beer 2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets! The night before you plan to barbecue, prepare the paste in a food processor. First process the onions, curry, garlic, salt and habaneros until finely chopped. Then add the oil, processing until the mixture forms a thick paste. This can be done in two batches if needed. Wearing rubber gloves, rub the paste over the goat, covering the meat evenly. Place the goat in a plastic bag and refrigerate overnight. Before you begin to barbecue, remove the goat from the refrigerator and let it sit, covered, at room temperature for 45 minutes. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F.
If you plan to baste the meat...mix together the mop ingredients in a saucepan and warm the liquid over low heat. Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of weight for each quarter. The forequarters will be done earlier than the hindquarters, which may take 10 hours or longer, depending on size. In a wood-burning pit, turn the meat and drizzle the mop over it every 30 minutes. In other styles of smokers, baste as appropriate and turn the meat at the same time. When the meat is done, remove it from the smoker, and allow it to sit for 15 minutes before serving. Slice or shred the meat and serve with... [your favorite barbecue sauce]. From _Smoke and Spice_ by Cheryl Alters Jamison and Bill Jamison Harvard Common Press, 1994 ISBN 1-55832-061-X Typos by Jeff Pruett Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT
How To make Curried Goat (Smoked)'s Videos
MASTERING THE BASICS OF LAMB/MUTTON CURRY (INDIAN STYLE)
How To Make Mutton Curry - How To Make Lamb Curry - Mutton Curry For Beginners
In this video I have explained step by step in detail how to make a mutton curry using basic common ingredients. If you master this recipe then you will be able to make any type of mutton curry.
Ingredients required for making mutton curry - serves 6 to 8
* 1.2 kg/ 3 lb mutton or lamb with/without bones. The shoulder and leg piece is the best.
* 500 gm/ 1 lb/ 3 large onions
* 40 gm/ 2 oz ginger
* 50 gm garlic / 1 whole head of garlic
* 2 green chillies (optional)
* 200 gm/ 7 oz/ 3/4th of a cup of plain unflavored yogurt
* 1 tablespoon Kashmiri red chilli powder. Please adjust proportion according to your preference.
* 1 teaspoon turmeric powder
* 1 tablespoon ground coriander (dhania powder)
* 1 teaspoon ground cumin (jeera powder)
* 1 heaped teaspoon garam masala powder
* 2 dried bay leaves
* 4 to 5 green cardamoms
* 4 to 5 cloves
* 2 inch long cinnamon stick
* 2 teaspoons salt or as per taste
* 4 large potatoes cut into half (totally optional)
* hot water
* 3 to 4 tablespoons oil
Serve this with rice/roti/naan/paratha. The taste of any meat curry gets better the next day.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
JAMAICAN CURRY GOAT SUNDAY DINNER | Chef Ricardo Cooking | HOW TO MARINATE YOUR CURRY GOAT !!
JAMAICAN CURRY GOAT SUNDAY DINNER | Chef Ricardo Cooking | HOW TO MARINATE YOUR CURRY GOAT !!
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Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
[Video Title]JAMAICAN CURRY GOAT SUNDAY DINNER | Chef Ricardo Cooking | HOW TO MARINATE YOUR CURRY GOAT !!
[Video URL]
Chef Ricardo Cooking
BEST CURRY GOAT RECIPE || REGGAE SPICE JAMAICAN CURRY JERK MARINADE
BEST CURRY GOAT RECIPE || REGGAE SPICE JAMAICAN CURRY JERK MARINADE
Weber Kettle:
Reggae Spice Company:
Vortex for kettle:
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Ninja Foodi blender:
Peach butcher paper:
Oklahoma Joe’s Bronco:
Bronco Cover:
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OnlyFire Rotisserie for Weber Kettle:
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SUPER TASTY GOAT CURRY RECIPE
INGREDIENTS:
FOR THE MARINADE:
1 tbsp Garlic Paste
1 tbsp Ginger Paste
2 tbsp Garam Masala
2 tbsp Curry Powder
1 tbsp Cumin
1 tbsp Black Pepper
Beef/ Chicken Seasoning
5 Sprigs Spring Onions (Chopped)
1/2 Onion Chopped
Thyme (1 tbsp dried or 7-10 sprigs fresh thyme)
Salt to taste
900g Goat with Bones
6 Irish Potatoes (Chopped)
4 Carrots (Chopped)
2scotch Bonnet (Whole or Chopped)
2 tbsp Paprika Powder
Salt to taste
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Jamaican Curry Smoked Lamb
Curry in Jamaica? Irie! This curried lamb using the leftovers from the Belgian Ale Smoked Leg of Lamb and a variety of spices to create a rich and pungent stew. We replace some of the water/stock with Red Stripe Lager...that's Jamaican for beer (is that right?).
Jamaica’s curry dishes are the remnants of the island’s Indian population. After slavery was abolished on the island, almost 40,000 Indians came to the island to work on plantations as indentured servants. Over generations most intermarried with the larger Afro population, so Jamaica’s Indian community has largely become absorbed into the population. However, the Indian influence in the Jamaican cuisine can be seen in dishes like curry goat or lamb.
Hardware
• 2 lbs. lamb, cut into one-inch cubes
• 2 cups Red Stripe Lager
• 2 medium onions, chopped
• 2 small carrots, chopped
• 2 small potatoes, chopped
• 1 habanero pepper
• 1 tsp ground allspice
• 1 TBSP salt
• 1 TBSP black pepper
• 3 TBSP curry powder
• 1 TBSP turmeric
• 1 TBSP unsalted butter
• 1 TBSP fresh ginger, grated
• 2 cloves garlic
• 1 cup of coconut milk
• 1 lime, juiced
Directions
1. Heat the butter in a large pot
2. Add curry powder, black pepper, and turmeric, and mix well
3. Add the garlic and onion, and brown them
4. Add the lamb to the mixture
5. Add potatoes and carrots
6. Add the Red Stripe Lager, the coconut milk, and the lime juice
7. Cover the pot and let the meat simmer until the meat is tender
8. Serve the stew hot
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How To Make The Most Delicious Jamaican Style “Curry Goat” Recipe????????????????@Shelsthymekitchen
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In this next video I prepared some Jamaican style curry goat with curry powder and turmeric. Curry is an all time favorite in every household in Jamaica and can be used in just about anything. I have lots of curry videos in my channel please check them out too!!
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INGREDIENTS - 5lbs Mutton
~~~~~~~~~~~~~~~~~~~~~~~~~~
3 tbsp curry power
3 tbsp Garlic Pwder
3 tbsp Onion Powder
2 Tbs smoked paprika
3 tbsp Oregano
2 tbsp salt
1 tbsp Cummin
1 tbsp Ginger pwder
2 tbs all purpose seasoning
Garlic
Tumeric
Escallion
Bell pepper
Onion
Escallion
Thyme
Spice
Bay leaf
Please note that the above ingredients are just a guide to help you on your coooking journey so please feel free to adjust to match your taste buds.
Thanks you!!