Carnivores, Curses and Goats help Cubs win!

Carnivores, Curses and Goats help Cubs win!

Lots of talk around Wrigley about curses. First, the Cubs haven’t won the Series since 1908. Then, in their most recent 1945 World Series appearance, the Billy Goat Tavern owner cursed them to never win again.  The last time they were this close to being in the Series, there was the Bartman Incident in the 8th Inning of the 2003 NLCS, with the fan sitting in Seat 113. And now, after 71 years of World Series appearance droughts and 13 years after Bartman, on Oct. 22nd (the anniversary of the death of the curse-wielding Billy Goat Tavern owner) the Cubs win Game 6 against the Dodgers and go to the Fall Classic. Lots of goats were consumed in what’s become a Chicago baseball ritual cleansing. Y’all can have your high colonics. Carnivores prefer Curried Goat. Go Cubs! There’s even talk of Bartman throwing out the first pitch for Game 3 of the World Series.

Curse-Busting Curried Goat

    1. Rinse goat meat well, rub lime juice over it (from 1/2 whole lime), place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender. Instead of simmering for 2-3 hours you can cook goat in a a Pressure Cooker for ~40-45 minutes.

INGREDIENTS

    • 2 pounds goat meat (or lamb) without bones
    • 1 lime, juiced
    • 1 tablespoon salt
    • 1 teaspoon freshly ground black pepper
    • 1 Scotch bonnet pepper (any color), seeded and minced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon ground allspice (dry pimento berries)
    • 3 tablespoons curry powder
    • 2 whole scallions, sliced
    • 1 onion, sliced
    • 3 cloves garlic, minced
    • 1/4 cup vegetable oil
    • 3 tomatoes, diced
    • 1/2 cup coconut milk (optional)
    • 3 cups water