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      Goat Roti     

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goatroti
distinguished member (190)distinguished memberdistinguished memberdistinguished member
 
06/19/2018 10:29AM
A fabulous meal for the second or third night. Filling, tasty, and exotic.
Goat Roti

Ingredients:
2 lbs goat, cubed, bones in (try to get male, unfixed, goat meat)
2 tblsp Jamaican Carry Powder
2 tblsp Jamaican Jerk Spice
Oil
1 large onion
3 cloves garlic, sliced
2 medium potatoes
4 roti wraps (one for each person)- try to get the Jamaican Roti wraps
small pack dried peas

Steps:
-Debone the goat, set bones aside
-dice onion
-in a large frying pan saute onions in oil till clear, add garlic slices, saute till light golden
-add goat to onions, add 1 maybe 2 cups of water
-add spices
-simmer uncovered for 2 hours to soften and flavour the goat (add a little water every once in a while to keep it simmering)
-take bones, add to 2 cups water and a little salt and simmer for an hour to get the goodness out of the bones and soften up the cartilage
-add the bone broth to the goat mixture at the last simmer (discard bones)

Remove goat from pan, let cool, put in tupperware, place in freezer... later take with you frozen in your cold pack.

Keep roti wraps frozen 'til packing

On site:

-Thaw goat
-soak dried peas
-boil potatoes in 1" chunks till almost edible soft
-heat up goat mixture, add softened peas and potato chunks, simmer for ten minutes
-open roti wraps, place on plates
-add goat, peas and potatoes to each roti wrap

Serve with beverage, rum preferred







 
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Swampturtle
distinguished member(565)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
06/20/2018 11:15AM
Thanks, I want to make your recipe at home & triple it. I love curried goat, ever since I first had it in Jamaica..probably 20 years ago. Am always searching for Jamaican restaurants locally to find good stewed oxtail & curried goat, sadly 2 restaurants (1 good, 1 not so good) went out of business over the winter. I'm going to have to source fresh goat meat, I have the Walkers Wood & curry. My friends make faces when I tell them goat is better tasting than lamb...oh well..more for us!
 
HammerII
distinguished member(640)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
07/01/2018 10:42PM
Curry is one of the spices that I got introduced to late in live. Its now on the core spices I take into the wilds with me now.
Another is one I read about decades ago as a boy from a outdoor book where the writer used a mix of salt and red pepper.
Of course coming from southern md Old bay alwayhs makes the trip with me
 
07/03/2018 06:00PM
Old Bay is the stuff...also grew up crabbing in MD.
 
07/03/2018 07:07PM
You maight like some of the curry blends and other spice blends from Penzey's Family got me some as a gift one time. They are very good.
 
Swampturtle
distinguished member(565)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
07/03/2018 09:29PM
Funny, I just placed an order with penzeys & there are 2 types of curry along with a box of spices in the air at the moment...for delivery Saturday. Found I can order local goat at my fresh chicken/turkey farm. Getting closer...
 
Northwoodsman
distinguished member(1252)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
07/07/2018 10:24PM
Curry is a mixture/blend of various spices. You won't ever find a curry seed or a curry plant. With that said you can find dozens of specific type of blends - Jalfrezzi, Rogan Josh, Tikka Masala, Masaman, Butter Masala, Korma, Red, Yellow, Green, etc. I often teach culinary classes and I once had someone tell me that they couldn't try a dish becuase they were allergic to curry. Okay. I also had someone explain to me once what a couscous plant looked like and where it grew; their were two types, Regular and Israeli. This guy was interviewing for a culinary instructor position.
 
08/11/2018 11:15AM
That is a seriously DELUXE meal!
 
Swampturtle
distinguished member(565)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
12/18/2018 10:06AM
I made my own version of curry goat a little while ago, I was more than pleased with the results. Thanks Goatroti for giving me the kickstart I needed to get it going. I always develop my own version of recipes for meals. Not any different or daunting than making a simple stew. Although this version has the bones-in, I'm going to include it here because you can easily go boneless. Island comfort food is ire! (Alright!)

Curry Goat

Ingredients

* 3- 3 1/2 pounds bone-in goat meat (cut in chunks)
* 2 teaspoons minced garlic (6 cloves)
* 1 teaspoon salt
* 1 teaspoon pepper
* 1 teaspoon habanero sauce (or 1 Scotch Bonnet pepper pierced in stew)
* 3 tablespoons curry powder (2 from Penzey's Now Curry & 1 Maharajah)
--------------------------------
* ¼- ½ cup cooking oil
* 1/2 bag carrots cut into coins
* 1 stalk of celery chopped
* 1 onion chopped
* 2 tablespoons curry powder (1 tbsp each Penzeys Now & Maharajah)
* 1 heaping teaspoon jerk seasoning (Walkers Wood)
* 1 bay leaf
--------------------------------
* Half bag small red potatoes, quartered
* 1 tablespoon Better than Bouillon (*chicken or beef)

Instructions

1. Season goat well with 3 tbsp curry, garlic, hot sauce, salt and pepper. Refrigerate overnight.
2. In a large Dutch oven pot, heat oil over medium high heat, add the goat meat in batches & sauté. Stir frequently, scraping any browned bits off the bottom of the pot until goat is browned, remove to plate.
3. Add onion, celery & carrots to oil in the pot, cook & stir for about 2 minutes scraping any browned bits from the bottom. Add the browned goat meat back to the pot.
4. Add the rest of the curry powder, jerk seasoning & bay leaf.
5. Pour in just enough water to cover the goat, bring to a boil, cover and let it simmer until tender about 2 hours, stirring the saucepan occasionally.
6. About 20-25 minutes before you remove from the stove add potatoes and bouillon. Continue cooking until potatoes are tender, if you want thicker curry goat, uncover & let the potatoes cook more & break up.


just after the potatoes & bouillon were added
 
goatroti
distinguished member (190)distinguished memberdistinguished memberdistinguished member
 
12/19/2018 11:16AM
As the Jamaican math teacher up here used to say... "Every day is Bob Marley Day!"
 
HammerII
distinguished member(640)distinguished memberdistinguished memberdistinguished memberdistinguished member
 
02/06/2019 10:45PM
dang that sounds good
For some reason spiced food seems to always taste better in the wild
 
gravelroad
distinguished member (261)distinguished memberdistinguished memberdistinguished member
 
02/07/2019 07:10PM
boonie: "You maight like some of the curry blends and other spice blends from Penzey's Family got me some as a gift one time. They are very good. "

Made some instant barbecue sauce today that tastes like the product of hours of work - ketchup, brown sugar, Sriracha and the Penzey's Arizona Dreaming mix, nuked for a scant 15 seconds in the microwave.

 
02/07/2019 09:46PM
Looks like it could be good . . .
 
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