The word curry has different meanings. In the English language, curry can refer to “an attempt to gain favor or approval from someone through flattery” – hence the saying, “to curry favor”. The word curry is more popularly used to describe a blend of spices that traces its origins to the Asian continent.
Curry is ubiquitous throughout the cuisines of South Asia, especially India, Thailand, Indonesia, Sri Lanka, Malaysia and Vietnam. Unseasoned cooks subscribe to the popular misconception that curry is a single spice. In fact, there is no true spice called curry; it is a blend of spices which vary from one region of the world to the next.
Curry recipes in India can change from household to household and run the gamut from mild to searingly hot and spicy. Curry can be yellow or red or green, depending on the herbs and spices used in the blend. Common ingredients in curry powder include: coriander seeds, fenugreek seeds, cumin, fennel seed, mustard seed, poppy seed, chili pepper and turmeric. The powdered turmeric root gives curry that distinctive yellow hue which most westerners are accustomed to seeing.
The word curry resides on a deeper and more personal level in my West Indian psyche. To speak of curry is to think of roti with split peas and dahl… A birthday party… the fair… the local cook shop. The smell of curry-spiced meat sizzling in a Dutch pot takes me home to my island heritage.
Curry is a 13 year old boy living on a cattle farm in Jamaica, workers in water boots chatting around a makeshift campfire. Curry is cooking and eating in the bush, with a banana leaf as my plate. Curry is boiled flour dumplings as large as a hand around topped the “watchman,” a small dollop of chicken back seasoned with said curry. Curry is more than just a mixture of spices; it’s a harmonious blend of ethnic cuisines in the global melting pot of food.Curry means goat. Local, from the butcher, cooked slowly until it falls off the bone, eaten with fried plantains, a raw salad of shredded cabbage, carrots, sliced tomato, and steaming hot white rice. In the eyes of the butcher, the ram goat above is a prime candidate for the stew pot. Quick work with a knife will dispatch the animal to curry heaven, where greener grass and sweeter drinking water awaits. For the rest of us mortals, goat meat is easily found in supermarkets that serve ethnic neighborhoods, especially those with a strong Hispanic, African or Caribbean population.
For this recipe, a pound of goat meat bought from the supermarket will be sufficient to bring joy to you the cook and your diners. Season the meat with a teaspoon of salt, garlic powder, and black pepper. Add two generous tablespoons of curry powder, preferably Jamaican or Trinidadian curry.
If you can find it in your supermarket, add three or four seeds of whole allspice and a generous sprig of thyme. To this mixture, peel and cut two carrots into rounds as well as one large white onion (diced). If you are truly daring, procure a habañero pepper – set it aside for now.
Mix all ingredients together and let sit for about 30 minutes in the refrigerator. In the meantime, find a sturdy pot suitable for stewing and add an ounce of vegetable oil. When it is really hot, add the goat meat (only) and sear for two or three minutes. This gives some color to the meat and “sets the curry”. There is nothing worse than eating uncooked curry; it is a surefire way to spend hours in the bathroom bemoaning your unlucky fate.
Add 6 cups of water to the vegetables, making sure to give it a good swirl to catch all the spices. Add this to the goat in the stew pot, reduce the flame, and let your meal simmer. Add the whole habañero (while the goat cooks, the habañero will imbue the stew with a rich flavor without over spicing the dish).
Let simmer for 2 hours, stirring occasionally until the meat pulls off the bone. Serve with white rice or other foods of your choice.