CHRISTMAS GOAT

CHRISTMAS GOAT
Mark and Polly

Mark and Polly were from Trinidad and I met them when we were all living in Miami.  Mark was the custodian of the church I was serving at the time and every Christmas Mark and Polly would provide us with a wonderful goat dish.  I have found that a lot of people eat cow, pig, chicken and turkey, and few eat goat.  They are missing out!  I got this recipe from them years later when their daughter in law shared it with me.

Ingredients:

·        2 pounds (boned or boneless), cut into 2-inch cubes

·        2 tablespoons curry powder

·        ½ teaspoons salt

·        4 leaves shado beni

·        2 cloves of garlic crushed

·        1 medium onion, sliced

·        Cooking oil

·        Roti, for serving

·        Hot pepper sauce, for serving.

What is shado beni?  Chadon beni or shado beni is a herb with a strong pungent scent and flavor that is used extensively in Caribbean cooking, more so in Trinidad.  In Trinidad the market names culantro or bhandhania.  Cilantro is a good substitute.

And while we are at it, what is Roti?  It is a flat bread. We’ll get to that in a minute.

Directions:

1.     In a sealable container, combine the meat, 1 tablespoon of curry powder, salt and shado beni.  Mix and let sit for one hour.

2.     In a skillet or saucepan over medium heat, sauté the garlic and onions in a little cooking oil until clear.

3.     Stir in the remaining 1 tablespoon curry powder.  Stir until the curry paste turns a little dark.

4.     Add the seasoned meat and increase the heat, stirring until the meat is slightly browned.

5.     Add 3 cups water and simmer covered Stirring every 15 minutes, for about an hour.  It’s finished when most of the water has cooked off and the meat is tender to your liking.

6.     Serve with roti and hot pepper sauce on the side.

HOW TO MAKE ROTI

Ingredients:

·         2 1/2 cups self-rising flour (or 2 cups self-rising flour with another ½ cup of whole wheat flour)

·         2 tablespoons vegetable oil (plus 1 teaspoon and some for pan)

·         1 cup warm water

Directions

1.      Place flour in a bowl.  Mix in the 2 tablespoons of vegetable oil.

2.     Slowly add the water, stirring as you go, until the dough comes together.  If the dough is a bit dry, add a little water.  The dough should form a ball.

3.     Turn the dough out onto the counter or a board and knead.  Add a little flour if it is it is too sticky.  The dough should be soft but not sticky enough to stick to your hands.

4.     Cover the dough with damp cloth and let it rest for ten minutes.

5.     Roll out the dough into a large circle, about ¼ inch thick.  Spread about 1 teaspoon vegetable oil over the surface of the dough. Roll the dough up into a long roll.

6.     Cut the dough into 10 or so pieces. 

7.     Roll each piece out flat into a 6-inch circle. 

8.     Let the circles rest under a damp cloth, for 5 minutes

9.     Heat a flat heavy griddle or skillet over low to medium heat.

10. Roll the first circle of dough as thin as possible.

11.Add about 1 teaspoon oil to the skillet.

12.Place dough in a hot skillet and cook until the bread puffs up and turns light brown on the skillet side, about 1 to 2 minutes.

13.Slide the bread to the side of the skillet and flip to the other side, cooking 1 to 2 minutes.

14.Remove from heat and place roti in a colander to cool.  Cover with a damp towel while you cook the rest.