Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Goat Roti
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sns |
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boonie |
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Swampturtle |
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Northwoodsman |
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goatroti |
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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HammerII |
For some reason spiced food seems to always taste better in the wild |
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Swampturtle |
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 |
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HammerII |
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 |
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Swampturtle |
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jcavenagh |
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gravelroad |
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. |
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boonie |
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goatroti |
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