* Exported from MasterCook * Curried Goat (Smoked) Recipe By : From _Smoke and Spice_ by Cheryl A. and Bill Jamison
Serving Size : 14 Preparation Time :0:00
Categories : Lamb/Goat Volume 2, Nov. '98
Ethnic Main Dishes
Onions Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 Goat; around 25 pounds -- quartered
-----CURRY PASTE-----
4 medium Onions -- chunked
3/4 cup Curry powder
1 Whole *bulb* garlic -- peeled
1 tablespoon Salt
1 fresh Habaneros -OR- -- (1 to 2)
1 Scotch Bonnet chiles -- minced
4 fresh Jalapenos -- minced (4 to 5)
1 cup Oil -- pref. canola or corn
-----CURRY MOP (OPTIONAL)-----
2 cups Chicken or beef stock or -- beer
2 cups Cider vinegar
1 1/2 cups Oil (corn or canola)
1 cup Water
2 tablespoons Curry powder
Your Favorite Barbecue sauce NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!
The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and
habaneros until finely chopped. Then add the oil, processing until
the mixture forms a thick paste. This can be done in two batches if
needed. Wearing rubber gloves, rub the paste over the goat, covering the
meat evenly. Place the goat in a plastic bag and refrigerate
overnight. Before you begin to barbecue, remove the goat from the
refrigerator and let it sit, covered, at room temperature for 45
minutes. Prepare the smoker for barbecuing, bringing the temperature to
200 to 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 the meat is done, remove it from the smoker, and allow it to
sit for 15 minutes before serving. Slice or shred the meat and serve
with... [your favorite barbecue sauce]. From _Smoke and Spice_ by Cheryl Alters Jamison and Bill
Jamison Harvard Common Press, 1994 ISBN 1-55832-061-X
Typos by Jeff Pruett Posted on FareShare 11-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - - | 
