This Caribbean classic is a wonderful showcase for tender, flavorful goat meat. Scotch bonnet and habanero peppers are some of the hottest chiles on earth and can burn your flesh, so wear disposable gloves when handling them, and stick to using just one in this stew unless you know you want an extremely hot curry.
Special Diets:
Ingredients
Method
Sprinkle meat with 1/2 teaspoon of the salt.
Add half of the meat and cook, stirring occasionally, until browned, about 5 minutes.
Transfer to a bowl with a slotted spoon and repeat with remaining meat.
Add onions and garlic to the pot, and cook, stirring frequently, until onion is browned, about 6 minutes.
Stir in peppers, curry powder and allspice, and cook until fragrant, about 30 seconds.
Stir in coconut milk, tomato and 2 cups water, and bring to a boil.
Return meat to the pot and add remaining 1/2 teaspoon salt.
Lower the heat, cover the pot and simmer until meat is tender, about 1 1/4 hours.
Add potatoes and cook until meat and potatoes are very tender, about 25 minutes more.
Nutritional Info
Serving Size
Calories
430
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.