My culinary resolution for the new year is to find recipes that emphasize Southwestern styles of cooking. By that, I don’t necessarily mean Mexican or TexMex foods. I mean roasted meats on charcoal fires, chipotle, cilantro, creams, squashes, pistachio, sunflower or pumpkin seeds, beans and roasted corn. I pictured places like Santa Fe, Tucson and northern Mexico. They often use cabrito, or goat, for their meat so I thought I’d start with roasted goat for something totally different.
Friday, I began wondering if I might be able to find a butcher shop in the area that had goat. I did a Google search, and found an Indian/Pakistani market that sold it with a mile of where I work. When I stopped in the store, several folks were outside eating lunch. Rich curry and onion aromas filled the air and I changed my mind on what I was going to cook. After all, my resolution didn’t actually begin until January 1st, so I allowed myself to experiment in a new direction.
I searched Google again, this time for curry and goat. I came up with, not Indian, but Caribbean Curry Goat.
I marinated the meat overnight then cooked it with carrots and potatoes. The recipe called for a Scotch Bonnet pepper. I wasn’t sure I’d like the heat of that pepper, but it cooked down nicely. The leg meat that I purchased was too tough. Next time I’ll pick something more tender and easier to get off the bone. It was good, and the recipe was excellent, but I probably won’t cook this one again. It was a fun learning experience since I hadn’t cooked with curry before, or goat, for that matter.