How to Make Jamaican Curry Goat

The Huffington Post recently published an article saying that “goat meat could save our food system, but we’re too afraid to eat it.” We who? 😂

Goat meat is popular in many cultures — including the Caribbean — but I realize that not a lot of people are familiar with goat meat or mutton.

So today I’m inviting you into my humble kitchen to show you one popular way that goat is often eaten in Jamaica 🇯🇲: #currygoat. I talk about where to buy it and even show you how to clean it — as well as cook it of course. 😊

Ingredients:

4 lbs goat meat

4 tablespoons Jamaican curry seasoning

2 tsp salt

3 cloves garlic

1 onion, chopped

3 potatoes, chopped


Falafel Salad with Flax Hummus (or How I Almost Ate a Cup of Coconut Oil) (Vegan, Gluten-Free)

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Let’s cut to the chase (I hate it when bloggers tell a whole epistle to the Romans before they finally get to their recipe, making their readers scroll forever, what with their many process shots):

I was kinda craving a Middle Eastern bowl like the ones they sell at Fresh Restaurants in Toronto.  I really felt like eating falafels, and I was paying too much for store-bought and fast-food versions so I resorted to “home-made.”  These taste like the real thing.  Plus, they’re healthy, they’re filled with protein and healthy fats and they’re gluten-free.  It’s a win-win all around.

Falafels

3 cups chickpeas

1/2 red onion, chopped

3 cloves garlic

1/2 cup fresh cilantro

1/2 cup fresh parsley (or 3 tbsp dried parsley)

1/3 cup flour (you can use gluten-free or rice flour)

2 tsp salt

1 tbsp lemon juice

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp baking powder

4 tbsp tahini (optional)

cayenne pepper (optional)

Directions:

  1. I’m the kind of person that just likes to dump everything into my food processor and let it spin, so that’s what I did.  Don’t let it process too long though– the batter is supposed to be slightly lumpy.  We don’t want a smooth, paste-like, spread-like consistency here.  We like lumps and bumps.
  2. Form your falafel batter into small balls and put them in the fridge so they can firm up a little.  I didn’t do this the first time around and so they fell apart while frying in my frying pan and soaked up a lot of oil, which is why I almost ended up eating a cup of coconut oil with my falafels.  If you let them firm up and take shape, they will be much easier to fry.
  3. Fry them like you would fry fried dumplings (assuming that you know how to fry fried dumplings…): Put 3 tbsp of oil (coconut or avocado oil) and fry each side until browned.  Add more oil if needed (but hopefully you won’t need much because you’ve allowed your falafels to take shape in the fridge beforehand right?).
  4. Let drain on a plate covered with paper towel.  Serve hot on a bed of tomatoes, cucumbers and lettuce, or in a pita.

Flax Hummus (adapted from the Fresh Restaurant cookbook)

I’m not gonna sit here and act like I have an innovative recipe for hummus — they are many floating around the internet and the recipe is pretty standard.  So instead of reinventing the wheel (which is already fine as it is), here’s a recipe for hummus:

1 can of chickpeas drained and rinsed

2 cloves garlic (I like microwave my garlic cloves to make them easier to peel and reduce their sharp, peppery garlic taste)

1/2 to 1/4 cup water (optional and as needed)

2 tbsp olive oil

2 tbsp lemon juice

2 tbsp flaxseed meal

1/3 cup tahini

1 tsp salt

1/8 tsp ground cumin

1/4 tsp ground coriander

  1.  Throw it all into a blender and blend.  Add the water in a little as a time to achieve desired consistency.
  2. Once the mixture has reached a smooth consistency, pour it out and keep in a container.  The hummus can stay refrigerated for up to a week.  I wouldn’t hold onto it longer than that.

For more hummus recipes, see here.


Jerk Shepherd’s Pie (Topped with a Potato, Cauliflower and White Bean Mash) (Vegan, Gluten-Free)

Tonight’s dinner — Jerk Shepard’s Pie.  Everything tastes better jerked. 🙂

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The topping here can be modified in a number of ways: for instance, omit the potatoes and use more cauliflower and beans to make it low-glycemic or use sweet potatoes instead of Russet or Yukon Gold.  I personally included the potatoes because 1) I LOVE potatoes and 2) without the potatoes, the cauliflower and beans either taste more granular or taste like a puree (in my.

It’s a little bit of work,  but when you are listening to Bruno Mars reggae covers (like Marry You and It Will Rain) the time passes quite quickly.

Hope you have fun making this.  I know I did!!

Filling

2 cups brown and/or green lentils

1 cup tomato sauce

1/4 cup vegan Worstcheshire sauce

1 tbsp dried thyme

1/4 cup chopped onion (optional)

3 stalks celery (chopped)

1/4 cup (or 3 tbsp) dry Jerk seasoning

2 cups of frozen mixed vegetables (corn, green peas, green beans, carrots — I used PC’s Frozen Vegetable Medley to make things simpler)

“Potato” Mash

1 head of cauliflower

4 -5 Yukon gold potatoes

1 can of white kidney beans, Great Northern beans or white small pearl beans (or 1 1/2 cups cooked)

1/2 cup almond milk (or another non-dairy milk)

2 tbsp vegan butter (optional)

Salt (to taste)

  1. Preheat oven at 350 degrees.
  2. Cook the lentils according to package directions.  This should take around 30-40 mins.  While the lentils are cooking, you can work on cooking the potatoes and cauliflower (see step 4).  Once cooked, stir in all of the other ingredients (if you used the PC frozen vegetables, you may want to break up the green beans and baby carrots into smaller pieces).
  3. In a large baking dish, spread your lentil filling.
  4. Cook your potatoes until tender.  Steam the head of cauliflower until soft.
  5. Combine the cauliflower, Yukon gold potatoes and beans in a bowl.  Add the other ingredients.  Mash them with a potato masher or immersion blender.
  6. Top the lentil filling with the cauliflower, potato, white bean mash.
  7. Bake for 30 mins or under the mash turns crusty and the edges are brown and bubbly. Serve hot.

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