Jamaican Goat Curry

Name: Jamaican Goat Curry
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 59 milliliters vegetable oil; 6 Tbsps curry powder; 1 Tbsp allspice (see step 1); 1 kilograms goat (can use lamb or beef if you cant find goat); 1 serving Salt; 2 onions, chopped; 1 habanero or Scotch bonnet peppers, seeded and chopped; 2 inches A of ginger, peeled and minced; 1 head garlic, peeled and chopped; 28 grams 1-2 15-ounce cans coconut milk; 425 grams tomato sauce or crushed tomatoes; 1 Tbsp dried thyme; 710 milliliters water; 5 Yukon gold potatoes, peeled and cut into 1-inch chunks

Jamaican Goat Curry is a gluten free and lacto ovo vegetarian recipe with 8 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 298 calories, 11g of protein, and 16g of fat per serving. Many people really liked this Indian dish. If you have goat, ounce cans coconut milk, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. If you like this recipe, you might also like recipes such as Jamaican Goat Curry, Jamaican Curried Goat, and Jamaican Chicken Curry.

Instructions

Make the curry powder: If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

Ingredients you will need

Curry Powder

Allspice

Spices

Stew

Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

Ingredients you will need

Meat

Salt

Heat the oil in a large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Mix in 2 tablespoons of the curry powder and heat until fragrant.

Ingredients you will need

Curry Powder

Brown meat in curried oil: Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Bowl

Pot

Cook onions, habanero, ginger, garlic:

Ingredients you will need

Habanero Chili

Garlic

Ginger

Onion

Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes.

Ingredients you will need

Habanero Chili

Onion

Equipment you will use

Pot

Sprinkle some salt over them as they cook.

Ingredients you will need

Salt

Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

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Garlic

Ginger

Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl.

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Meat

Equipment you will use

Bowl

Pot

Mix well.

Add coconut milk, tomatoes, curry powder, water, thyme, then simmer:

Ingredients you will need

Coconut Milk

Curry Powder

Tomato

Thyme

Water

Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you’re only using 1 can, add 4 cups of water.

Ingredients you will need

Coconut Milk

Curry Powder

Tomato

Water

Add the thyme.

Ingredients you will need

Thyme

Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

Ingredients you will need

Meat

Add potatoes: Once the meat is close to being done – tender but not falling apart yet –

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Potato

Meat

Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

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Potato

Salt

Stew

Skim fat: You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

Ingredients you will need

Curry Powder

Equipment you will use

Bowl

The stew is better the day after, or even several days after, the day you make it.

Ingredients you will need

Stew

Serve with Jamaican rice and peas, a coconut rice with kidney beans.

Ingredients you will need

Kidney Beans

Coconut

Peas

Rice

Equipment

Pot

Bowl

Ingredients

Servings:

59milliliters

vegetable oil 6Tbsps

curry powder 1Tbsp

allspice (see step 1)1kilograms

goat (can use lamb or beef if you can't find goat)1serving

Salt 2

onions, chopped 1

habanero or Scotch bonnet peppers, seeded and chopped 2inches

A of ginger, peeled and minced 1head

garlic, peeled and chopped 28grams

1-2 15-ounce cans coconut milk 425grams

tomato sauce or crushed tomatoes 1Tbsp

dried thyme 710milliliters

water 5

Yukon gold potatoes, peeled and cut into 1-inch chunks

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.