Real curried goat (smoked)


"Discover how to cook this recipe free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Cooking tips and food recipe. Easy, quick and free recipe!"
Recipe by: nicetius

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (6 votes)


375 people have saved this recipe

Preparation Time:
10 Min
Serves:
14
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



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

Browse by categories


Celebrity Chefs Recipes (cooking)


Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Celebrity chefs

Joël Robuchon
(celebrity chef)

Joël Robuchon

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

See all celebrity chefs

Celebrity chefs

Mario Batali
(celebrity chef)

Mario Batali

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Sandwich recipes

Sandwich Lovers

Sandwich Lovers

Discover the best chicken recipes with pictures for all family: hamburger, hot dog, tuna, beef, vegetarian, etc...

Discover the lastest recipes

recipes
Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes

recipes
Rice recipes

Rice recipes

Rice recipes

Discover the best rice recipes with pictures: risotto, basmati, brown rice. Try delicious rice free recipes.

Discover the lastest recipes