Growing up, Sundays were reserved for homey meals – soul food, comfort food, family food. I like to the continue this tradition with my wife and kid. So every Sunday I try to make something a little extra special. Sundays are my day to use [uhmmm..] butter, oil or coconut milk. It’s my day not to count calories, but just to go for it. Curries are one of those foods. Good curries require oil and coconut milk. Low fat curries, while they can be excellent, always seem to lack that little something. While it helps tremendously, making a low-fat curry very spicy does not make up for the lack of fat.

This past Sunday, was our day to eat goat curry. Goat meat is regaining popularity in American especially Texas with its large Latino and Caribbean populations. I like to turn on a little reggae and make a hot pot of goat curry. I start preparing the goat early since the curry has to cook for 3 hours.

Recipe for Jamaican Goat Curry

Interestingly, curry goat was introduced to Jamaica by Indian immigrants to the island. If you hear “curry goat” it’s Caribbean. “Goat curry” would be Indian. You will need

2lbs. lean goat meat. Depending on where you live obtaining goat meat can be easy or not so. In Houston, many large supermarkets carry it as “goat meat” or “cabrito”. Checkout your local African, Middle Eastern, Indian, Pakistani, or Halal grocer. Or order some online http://www.goatmeats.com/

• 2 lbs cut up lean goat meat including bones divided into 4 batches. Trim fat away fat and any skin that has no meat on it
• 1 medium yellow onion (large dice)
• 3 cloves garlic (minced)
• 4 cups goat or beef broth. Goat broth can be made by boiling your goat trimmings and bones in 6 cups of water for 30 minutes
• 3 sprigs of fresh thyme
• 3/4 cup light coconut milk or 1/2 cup full cream coconut milk + 1/4 cup water
• 1 or 2 habaneros, depending on how spicy you like it. For the habanero taste without the spiciness, split the habanero and carefully remove  the seeds.
• 2 tbsp curry powder
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, plus 1 tbsp for later.
• 2 tsp flour for later.

Heat 2 tbsp oil in a large pot on medium high for 1 minute, then fry onions and garlic for 2 minutes. Then braise the goat so that it will be remain tender when it cooked, but not fall part or get mushy. Add the goat to the pot, such that it is not not overcrowded. Cook each batch of the goat,1 at a time until lightly browned. Remove each batch, then add the next. After all batches are cooked return all the goat to the pot.

Add the broth to the pot and bring to a boil. Add thyme, black pepper, and curry powder. Stir in, then bring heat down to a simmer. Set timer to 3 hours and cover the pot. Go watch a movie.

After the timer goes off, drain off 1/2 cup of the curry liquid into a separate bowl and set aside. Heat 1 tbsp vegetable oil in saucepan on medium, add 2 tsp flour and stir in to make a roux (lightly browned flour). Add the curry liquid that was set aside, then stir in vigourously to prevent clumping. Then re-add the liquid to curry pot with the goat. Turn up heat to medium. Add coconut milk and stir in. Add habaneros. Then cook for 5 minutes. Remove from heat and serve with fresh steamed rice.

Another great curry idea using fish

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