Curried Goat

Name: Curried Goat
Cuisine: Caribbean
Ingredients: 4 medium onions, chunked; 1 whole head of garlic, peeled; 1 to 2 fresh habanero or Scotch bonnet chiles or 4 to 5 fresh jalapeños, minced; 1 to 2 fresh habanero or Scotch bonnet chiles or 4 to 5 fresh jalapeños, minced; 1 to 2 fresh habanero or Scotch bonnet chiles or 4 to 5 fresh jalapeños, minced; 1 tablespoon kosher salt or coarse sea salt; 1 tablespoon kosher salt or coarse sea salt; 1 goat, preferably about 25 pounds, quartered; 2 cups chicken or beef stock or beer; 2 cups chicken or beef stock or beer; 2 cups chicken or beef stock or beer; 2 cups cider vinegar; 1 cup water; 1½ cups vegetable oil; 2 tablespoons curry powder; Jamaican Barbecue Sauce or South Florida Citrus Sauce (optional)

Preparation info

Serves
14 to 16

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

After goats start eating grass, the flavor of the meat changes and the bony critters get tougher, requiring more complex and spicy preparations than you need with cabrito. This approach, popular in the Caribbean, works particularly well. Your meat market may not carry goat, but the butcher can probably direct you to a source.

Ingredients

Curry Paste

4 medium onions, chunked
1 whole head of garlic, peeled
1 to 2 fresh haban

Americas
United States
Main course
Gluten-free

Method

The night before you plan to barbecue, prepare the paste in a food processor. First process the onions, garlic, habanero, curry, and salt 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