Pria Nanda Persaud has lived in Ocala since 2002 with her husband, three daughters and their dog. She works in finance and supports several charitable causes. She and her husband spend their weekends cooking with their girls. “We’re food enthusiasts. We like to travel and explore new foods. We recreate some of those foods, adding our own flair,” she says. “We enjoy inviting friends and family over to enjoy our various creations. Cooking together has become a family tradition, which I’m sure our daughters will continue.”
3 pounds bone-in goat
1/2 cup milk
3 tablespoons of olive oil
1/2 teaspoon of ground clove
1/2 teaspoon of ground cinnamon
1/4 cup of curry powder
1/4 cup of garam masala
1/4 cup of ground geerah (cumin)
Roughly chopped scallions (set aside)
5 to 6 cloves of fresh garlic
1 medium yellow onion, cut in 4 pieces
1 whole hot wiri wiri or habanero pepper
Top of 1 head of scallions, cut in half
Soak the meat in the milk for 5 minutes, drain off excess liquid and wash thoroughly. After the goat has been washed and drained again, place in a bowl and cover.
Blend all ingredients for the Greeen Seasoning together with a little bit of water. Then add the dried ingredients and blend well to create the curry paste.
Heat oil in a large pot on medium heat. When the oil is hot, add in the curry paste and fry, occasionally stirring for about 5 to 10 minutes. Then add goat to pot, mix well and fry for about an additional 10 minutes.
Add enough water to cover the goat, bring a boil and then lower the stove to simmer and let cook for 25 to 35 minutes.
Remove from stove and garnish with fresh chopped scallions.
Prepare 2 cups of cooked white rice and place in a bowl, so guests can help themselves.
Serve with a vegetable (as shown) or a side salad. I also like to offer my homemade wiri wiri or habanero pepper sauce on the side.