Here is a creative twist on a classic Caribbean dish, Curry Goat, reimagined as the ever popular “slider,” served on mini bread buns as appetizers. This dish was prepared and presented by Chef Veejooruth Purmessur at the OCEAN Style culinary showcase RESERVEDnyc.
Curry Goat Sliders by Chef Purmessur
2 lbs goat (shoulder or legs – the thigh is best)
1 oz thyme
pinch of salt
1 oz black pepper
Season the goat with the mixture of curry powder, cumin, thyme, salt and pepper, rubbing the mixture into the meat. Place in a roasting pan. Add the onions and carrots. Roast for a half hour (depending on how big the meat is) until half way done.
In the meantime prepare the curry sauce.
2 quart of water
2 whole onions
1 oz salt
1 oz pepper
4 oz curry powder
2 oz cumin
2 oz Garam Masala
1 tin coconut milk (14 oz)
5 oz natural yogurt
2 oz cilantro chopped
½ scotch bonnet pepper
½ teaspoon anise
pinch of cardamom
In a sauce pan, add the vegetable oil. Heat the pan until oil is sizzling, then add the onions. Let it cook for four minutes,
or until almost golden brown. Then add the tomatoes. Keep cooking for 10 minutes. Add curry powder, cumin, garam masala, salt and pepper, cooking for four to five minutes until the curry is roasted (you will be able to smell the curry “burning.”) Keep cooking on a low fire for 20 to 30 minutes. Reduce the sauce by half, stirring the sauce from time to time. Add yogurt and coconut milk while reducing the sauce.
Remove the half-roasted goat meat from the pan. Slice the meat and put to the side. Add 2 to 3 cups of water to the roasting pan and place on to get flavor of the meat and vegetables. Bring to a boil. Reduce the sauce for 10 minutes over low heat.
Combine the reduced sauce and the curry sauce all in one sauce pan.
Slice the meat thin and add in the combined curry sauce. Cook until the meat becomes tender. Near the end of the cooking time, add the cilantro and the scallions. Check the seasoning. Add salt to taste if necessary. Remove from the stove.
Serve on mini buns or brioche bread arranged on a bed of lettuce.
Makes 20-30 sliders (serves 10-15).