Kid Goat Curry

Curry Method:

1. When the oil is hot, add the onions, garlic, salt and pepper.
2. Let the onions sweat for 5 minutes. Then add the carrots, celery, habanero (if you are using peppers), thyme and 2 tbsp of curry powder.
3. Cook everything down for 8 to 10 minutes. While this is cooking, put the kid goat meat, remaining curry powder and about 3 tsps of salt into the slow cooker.
4. Turn the slow cooker on high and cover. When the vegetable and spice mixture has cooked down, pour it over the kid goat meat in the slow cooker pot.
5. Mix everything together and then add a 1/2 cup of water to the pot. It may seem like very little water, but as the kid cooks down it’ll release more water.
6. Keep the slow cooker on high and cover the pot, allow the curry to cook on high for at least 5 hours.
7. This dish is traditionally served rice and beans…

Rice Method:

1. Heat the oil in a pot over medium to high heat, be sure to pick a pot with a lid.
2. When the oil is hot, add the celery, garlic, green onions and salt.
3. Personal preference dictates whether to add salt in the beginning to help sweat the vegetables down or later for seasoning.
4. When the celery is soft, add the pinto beans and the jerk seasoning. Stir to combine all the ingredients.
5. Now add the rice to the pot, mix everything together and then add water. The amount of water is very simple. Add enough water to cover the rice so that it sits at 3/4 of an inch above the rice.
6. Bring the water to a hard boil, then turn the heat down to low, cover the pot and allow the water to simmer for approximately 15-20 minutes or until the water has evaporated. The rice should be soft and slightly chewy at this point….not mushy.

Remove the pot from the heat and let it sit, with the cover on, for 10 minutes. The rice absorbs the steam and any additional water to complete the cooking process.Begin by heating the vegetable oil in a pan on medium to high heat.If you are using asafetida powder (hing), add it to the oil once it’s hot.