Olympic Food Challenge no19 Haiti- Island Goat Curry


Haiti, is a country situated in the Caribbean. It occupies the western, smaller portion of the island of Hispaniola, in the Greater Antillean Archipelago, which it shares with the Dominican Republic.

The Olympics may have finished last week but I still have one last Food Challenge to write up. I do write this post with a heavy heart, I have loved every minute of doing this challenge and it has helped in part to get me into the Olympic spirt. It has also encouraged me to be a lot more adventurous with the food that I cook and that searching for unusual ingredients is not half as hard as I thought it would be.

The final dish contained one of my favorite meats, Goat. If you have not had this before you really need to try it.

Goat contains less fat than chicken but has the rich taste of Beef or lamb, if cooked correctly.

There are several variations on the traditional Goat curry recipe, which are popular with many islands in the Caribbean.

The one I used, included lemongrass green curry paste. I am not sure how traditional this dish is to Haiti but is was very different to the Caribbean curried goat dishes that I usually do and I will certainly be doing this version again.

 

Island Goat Curry

2 limes

2 tbsps oil

4 garlic cloves (minced or to taste)

1 onion (minced)

Fresh ginger (2 inches fresh ginger minced)

1 stalk lemongrass (peeled and minced)

1 lb goat (meat cut into bite size pieces)

2 cups chicken stock (water)

2 bell peppers (yellow bell peppers roasted and peeled cut into lengthwise strips)

2 red bell peppers (roasted and peeled cut into lengthwise strips)

1 oz green curry paste (taste)

1 coconut (liquid)

Season to taste with salt

 

Heat the oil and add garlic, onion, ginger and lemon grass; cook, stirring, until tender but not beginning to brown.  Add goat meat and reduce heat to medium; cook until all sides are browned. Add lime zests, stock/water.

Simmer 45 minutes. Add water as needed but take care towards the end of the cooking time, as the final result should be stew like rather than soup.

At the end of the simmering time, stir in the dices pepper and some of the curry paste. Taste and add more curry paste accordingly. Simmer for five minutes, stirring occasionally. Stir in coconut liquid; simmer, stirring, for 1-2 minutes.

 

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