[CH] Smoked Curried Goat
Mark Ellis (mellis@gribbles.com.au)
Mon, 31 Jul 2000 23:12:23 +1000
Thought some of you gastronomes might be interested in
this recipe
Smoked Curried Goat
1 goat -about 25 pounds - cut in quarters
CURRY PASTE
4 med Onions - chunked
3/4 cup Curry powder
1 Whole *bulb* garlic - peeled
1 Tbsp Salt
1 - 2 fresh Habaneros -OR 1 - Scotch Bonnet
chile - minced
-OR 4 - 5 fresh Jalapenos - minced
1 cup canola or corn oil
CURRY MOP (OPTIONAL)
2 cup Chicken or beef stock or beer
2 cup Cider vinegar
1 1/2 cup corn or canola oil
1 cup Water
2 Tbsp Curry powder
Barbecue sauce
NOTE: Be CAREFUL when handling Habaneros or Scotch
Bonnets!
The night before your barbecue, prepare the paste in a
food processor.
Start with the onions, curry, garlic, salt and
habaneros until finely
chopped. Add the oil. Process until it forms a thick
paste. This can be done
in two batches if needed.
Wearing rubber gloves, rub the paste over the goat
evenly. Place it in a
plastic bag and refrigerate overnight.
Before barbecuing, remove the meat from the
refrigerator. Let it sit,
covered, at room temperature for 45 minutes.
Bringing the smoker or grill temperature to 200 - 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 it is done, remove the meat from the smoker.
Allow it to sit for 15
minutes before serving. Slice or shred the meat. Serve
with barbecue sauce.