Rob Ford says goat is good, mon

Meaty goodness | March 8, 2014 | By

Do you have any aptitudes that started to express themselves while you were young? I hadn’t really reflected on my early foodie tendencies until this past week when my long time friend Krishna came over. (Her name isn’t really Krishna. I had to change it because she hates all things social media and her real name is highly Googlable because there may only be one of her. You should see the woman bolt when someone shows up with a camera looking like they might post to a website. I’m totally going to hide with her when the NSA comes for us all, because I guarantee she’s never left her DNA on a single thing in her life).

Krishna's version of posing

Krishna’s version of posing

Anyway, I met Krishna in Grade 9, and although at the time I just thought we were hanging out, now I can see that we partly bonded because of our foodie natures. We would often sneak into a movie (through the exit doors as people are leaving, in case you ever wish to do the same. Then when you get caught, just try to look really innocent and say, ‘Oh, this isn’t the entrance?’ and then kill yourself laughing afterward when you reminisce about how guilty you actually looked). After the movie, we would go to a grocery store and walk around checking out the different products and sharing commentary about which ones were interesting and which ones sucked. Isn’t that what all fifteen-year-olds do in their spare time?

When we were about 16 we both decided we needed to try sushi, so we took a bus for nearly an hour to hit the one place that offered it outside of our smaller city. It still annoys us to go for sushi with people who say they enjoy it and then just order the rolls.

Later, we were in computer class together. Our teacher thought it was great “real-world” practice to log what we did in class every day (time and materials-ish I guess). I found this highly annoying, because although obviously I enjoy journalling, when I’m forced to follow a schedule, I’m far less enthusiastic. I’d go weeks without doing it and then have to catch up. Krishna let me copy her more diligent notes – in exchange for dinner at the Chinese buffet. This was a win/win for everyone.

When I got my license and we were able to sign ourselves out of school, we would blow off the afternoon and drive across the border for chicken wings. FYI, you don’t have to go all the way to Buffalo for buffalo wings, but you do have to go as far as Niagara Falls.

Honey's Niagara Falls

So last week when I was talking to Krishna on the phone and she said, “I just treated myself to some curried goat,” it was no surprise that I coincidentally had just purchased some to experiment with, because we always have these kinds of things in common.


The other night when she came over, I apologized that she would be eating goat twice in two weeks, but I knew she wouldn’t complain. As expected, she was enthusiastic, although she did apologize, saying that she might not have Rob Ford’s expert palate for Jamaican cuisine.

(Tried to embed the vid of the glorious Mr. Ford dancing to Bob Marley there, but I needed Flash and I think we’ve all seen enough of him anyway).

I wasn’t very familiar with traditional Jamaican curried goat having only tried it once years ago but after Googling recipes I decided to go for a coconut milk version, because coconut milk rocks. Krishna told me afterward that generally the curried goat she’s had is more gravy-like, but that she enjoyed how to coconut milk made the sauce thicker and more clingy. Here’s the recipe that I made up based on a number of recipes, in case you want to get your inner Rob Ford on…

Slow Cooker Curried Goat with Coconut Milk

  •  One package stewing goat (there will be bones)
  • 1 onion
  • 8 cloves garlic
  • 1 inch piece of ginger
  • 2 Tbsp flour
  • 2 cans coconut milk
  • 4 Tbsp curry powder. I was lucky enough to find this one. Does this picture mean the goat is a cannibal? 

Goat curry

Directions: Chop onion coarsely, and add with garlic and ginger to a food processor. Fry this blended mess for 3-5 minutes. Add goat and flour to pan and brown slightly.

Goat pieces

Add goat and remaining ingredients to slow cooker and let it go 8 hours on low or 5 hours on high. Serve over your favourite rice – I chose black sticky coconut rice since I had lots left over from my last post.


Curried goat

The goat tasted old shoe-like with just a hint of tin can. Ha! Kidding. The meat tastes a bit like lamb – dark meat-ish. Krishna said that using the slow cooker was a good idea because sometimes goat can be tough. Some may find it off putting to eat from the bones, but it’s really kind of fun. The curry was very nice and tasted rich, but I shied away from adding chiles because spiciness tends to disagree with my innards in my old age, but Krishna was disappointed. She hates buying chips or foods that say “spicy,” that don’t actually have any bite. So if you make this curry (even with another animal) add some chiles if that’s up your alley. Rating: 3 Yums Rob Ford and even real Jamaicans might enjoy this curry. Maaaaaahvellous.


  1. Leave a Reply

    Trevor aka The Burger Nerd
    March 8, 2014

    Can’t remember the last time I had goat or if I even liked it. Also can’t remember the last time I had curry either…my wife isn’t a fan of curry flavors or aromas so she *suggests* for me not to make it 🙁 At least I have food pics that I can live vicariously through!

    Btw, I love the picture on the curry packet. You know it’s good stuff when it causes cannibalism.

    • Leave a Reply

      Ann Allchin
      March 8, 2014

      Yes, there are certain side effects with curry, so I can see your wife’s point. For example, I mistakenly stirred it with a wooden spoon that has now taken on a curious new hue…

  2. Leave a Reply

    March 10, 2014

    It’s true. Ann & I have shared many unique & memorable experiences throughout our years of friendship. Much of those times over a meal, & yes, in the earlier years, under the fluorescents of a late night grocery store. (I swear we were well adjusted kids. The fact I had to write that though probably brings the statement to question.)
    Over the more recent years, I’ve had the privilege to be invited as a regular dinner guest. Our new adventures include: great food, talking about everything under the sun in detail, great food, wine, great food, & plenty of play time with “The Wee Ones” (a term I use affectionally for her two incredibly bright & loveable kids who give the best greeting ever each time I arrive at the front door).
    Did I say great food yet? I admit, we still have a habit of visiting one of the popular Chinese buffet chains. People who know are really puzzled by this. Truth is, though we both know the food there is sub-par at best, we get excited more for the nostalgia of it & the fact we can eat A LOT. The Wee Ones enjoy the buffet trips also. Maybe it’s the promise of all that JELLO at the end that has them come willingly with us. In any case, let me move away from the mass production day-glo food and return back to great food. I’ve been spoiled with amazing brisket, haggis, shrimp, bbq meats, lamb, tenderloin, gator & more, always accompanied by all the fixings which include homemade dips and sauces along with a new spin on a vegetable or two, all lovingly prepared by our dear Ann. A few nights ago was no different. Smiles, giggles & hugs at the door. Ann:”A glass of wine?” Me:”Oh, why thank you!” Gab, gab, gab. Yum, yum, yum! Gab some more. Play time! (Sorry for keeping The Wee Ones up past their bedtime!) Gab even more.

    The goat, much like everything Ann makes, was done with much attention to detail. The meat was tender and the seasonings soaked all the way through. It wasn’t too gamey which goat can taste at sometimes (my people would call that gaminess “fresh” & no one wants to mess with a fresh goat!). The curry, not too pungent. Sure I like spice, but after just a few forkfuls through, I forgot all about that & didn’t bother adding any of the offered condiments as it really didn’t require it. Overall, a wholesome, satisfying, tasty, feel good meal that would likely please even the finicky of eaters…if you refrain from telling them it’s goat.

    Speaking of getting my goat (I had to), it was even the better the next day. Yes, I thankfully scored all the left overs!

    So Ann, you got me blogging! And the NSA hasn’t knocked on my door yet. With the days of computer lab notes far behind us, will you accept this in exchange for another lovely dinner invite?

    • Leave a Reply

      Ann Allchin
      March 10, 2014

      Wow, stop the presses, Krishna has visited the World Wide Interweb! And it seems she has had some pent up commmenting brewing for quite some time. Thanks for your goat expertise, lady! And thanks for your lovely words!

  3. Leave a Reply

    March 11, 2014

    I haven’t seen this Rob Ford video! I’ve probably subconsciously avoided seeing it. That’s an image I’m sure doesn’t disappear very easily.

    Nice goat Ann, looks tasty!

    • Leave a Reply

      Ann Allchin
      March 11, 2014

      Aw man. Now I really need to in-appleify myself so that I can share our rasta mayor with you. I used to really like Reggae, but he may have ruined it for me

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