KFB Foodie Talk: How to make Nigerian Curry Goat

For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature –  is basically for ladies and ‘guys’ that are interested in learning how to cook better  ;).

For the record,
the Nigerian goat curry is the truth and the taste never lies. It
wouldn’t be out of place to say, when it comes to adding intense flavors
to soups, stews and curries, goat meat never disappoints. The
Nigerian goat curry is a tasty dish made with goat meat stock, seasoned
with herbs, slow cooked till tender with all the flavorful juices
oozing out of the bone and prepared into a sauce. To turn it into a
whole meal, goat meat and veggies are then added – Incredibly delicious.
Just as stubborn as the live goat is, one of the cons to cooking goat
meat is,it takes an incredible amount of time on the cooker to get
tender. Goat meat never disappoints especially when it comes to adding
an incredibly delicious taste to stews, sauces and even soups. You could
enjoy this dish with rice, potatoes or yam. 
• Goat meat (cut into sizable chunks)
• 2 medium sized fresh scotch bonnet pepper (or substitute with any other type available)
• 5 cloves garlic – minced
• 1 medium sized red onion
• 1 tsp. thyme
• 2 tbsp. curry powder
• Salt to taste
• 2 Seasoning cubes 
• 1 cup corn starch/ all purpose baking flour
• 3 medium sized Carrots
•2 medium sized Green bell pepper
• A small bunch Spring onions
Step 1:
Rinse and chop the carrot, green bell pepper and spring onion. Set this
aside as this would be the last thing to go into the pot. 
Step 2: Blend the onion and fresh pepper together. Place the goat meat in a medium sized pot, add the
pepper and onion blend, crushed seasoning, thyme. Add water, just
enough to cover the content of the pot. Cover the pot and leave the meat
to cook for about 1 hour 20 minutes while checking occasionally and
adding water after 30 minutes to prevent it from drying up while
enabling the meat cook further. We want to get the goat meat to a point
where it’s soft enough and easily falls off the bone. 
Step 3:
About 1 hour into the cooking period, add the salt to taste. It’s best
to add salt later on because adding salt at the beginning toughens the
goat meat thereby increasing cooking period. Add the minced garlic and
curry powder then cook further for another 5 minutes.
Step 4: Transfer the cooked goat meat into a separate bowl leaving the stock in the pot. 
Step 5:
In a separate small bowl, add a little water into the cornstarch/flour
and stir quickly making sure it doesn’t form clumps. its ready when it
is of dropping consistency (like melted ice cream) 
Step 6. On
low heat and while the stock in the pot boils, add the mixture
gradually to the goat meat stock, while continually stirring to ensure
it mixes properly and does not clump. Leave for about 5 minutes to
thicken. You could adjust the thickness by adding more water or more
flour mixture. 
Step 7: Add the chopped vegetables and leave to simmer for 3 minutes before turning off the burner. Serve with boiled rice or potato
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