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This recipe is courtesy of former JABGA Area 4 Director Noah Ridding. You can find this and many other tasty recipes in the JABGA "Cooking for the Future", now available in our E-Store.


Curry Goat


Ingredients

Marinade:

  • ½ CUP soy sauce

  • ¼ CUP curry powder

  • ¼ CUP chopped garlic

  • 2 TBS chopped fresh basil

  • 1 TBS crushed red pepper

  • 1 TSP dried oregano

  • 1 TSP ground black pepper

  • 2 LBS goat meat, cut into 2” chunks

Curry

  • ½ CUP oil

  • 4 CUPS coconut onions

  • 1 CUP chopped bell peppers

  • ½ CUP chopped carrots

  • ¼ CUP chopped green onions


Directions


For the marinade:

  1. Mix soy sauce, curry powder, garlic, basil, crushed pepper, oregano, and black pepper in a large bowl

  2. Add goat meat to the bowl and marinade overnight

For the curry:

  1. Remove the goat from the marinade

  2. Heat oil in a large pan and add the goat =. Turn the heat to medium and sear the goat until brown (about 15 minutes)

  3. Add the coconut milk and 4 cups of water. Cover and cook about 2 hours.

  4. Add the onions, bell peppers, carrots, green onions, and bay leaves; simmer for about 1 hour.

Serve with rice or with rice and peas.

Curry Goat

This curry goat recipe is courtesy of former JABGA Area 4 Director Noah Ridding.

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