“Feast of Sacrifice”

I had a friend, he was from Jamaica and as a kid, I rarely ate anything that my mom didn’t approve of. I don’t mean to say that she controlled my food choices but she was an excellent cook so my benchmark was set pretty high. So where does curry goat fit in, a good question.

Thinking about traveling to Turkey, this made me think of eating curry in west Indian restaurants, store fronts in Toronto when I was a kid.

This Turkish holiday begins on October 10 (Monday), and continues for 4 days until the evening of October 14 (Friday). On this holiday, a goat or sheep of minimum one year old is killed  and sacrificed. The meat is then given to the poor (both within Turkey and outside) and shared among family members and neighbors.

The Feast of the Sacrifice commemorates Ibrahim’s willingness to sacrifice his son Ishmael to show his faithfulness to Allah. You can find essentially the same story in the Old Testament where Abraham was willing to kill his son Isaac, until an angels stops him.

This Turkish holiday inspires this recipe even though it is not Turkish and hence yoghurt is not used to marinate the meat, no red peppers, cayenne pepper or ginger. Sorry but when making curry paste you can substitute as you like by adding or subtracting spices and herbs.

Recipe Ingredients;

1 kilo Goat meat bone if desired:

1/2 lemon

6 cloves of garlic

3 wiri-wiri peppers (a.k.a. cherry peppers)

1.1/2 tablespoons cumin seeds, roasted and ground (Tarka Technique in hot oil = intense flavours)

1.1/2 tablespoons of Garam Masala

1.1/2 tablespoons of curry powder

1.tablespoons black pepper

2 small onion – peeled and sliced into quarters

3 tablespoons of finely chopped celery tops

3 tablespoons of neutral tasting oil

1.1/2 teaspoon of salt

4 small potatoes peeled and halved

Begin working the curry and goat with the following steps;

Step 1. Wash the bones under cold water, dry well and cut into the sizes you prefer.

Step 2. Put the garlic, peppers and 3 tables spoons of water into a blender and make a puree.

Step 3. Empty it into a bowl and add the cumin seeds, garam masala, curry powder and water enough to make a thick paste.

Step 4. drizzle the oil in a heavy pan, and set a low heat and put in the spice paste and cover cooking 2/3 minutes.

Step 5. Add the meat, and cook it for a few minutes.

Step 6. Add the salt and cover the lid and cook for 20/30 minutes checking it from time to time to make sure the heat is right. The water must almost dry out.

Step 7. Then add 600ml of water, stir and bring to a simmer for 50 minutes.

Step 8. Add potatoes and cook them for 6 minutes, then add 450ml of water and cover and cook over a low flame for 30/40 minutes.

Note: I brown the meat in the oven at 150°C and then begin, I like the browned surface which gives it some more texture.