Jamaican-Style Goat Curry
Serves 6
Time 2 hr 15 min
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
- 2 pounds boneless goat stew meat, cut into 3/4-inch cubes
- 1 teaspoon fine sea salt, divided
- 2 teaspoons peanut oil or canola oil
- 2 yellow onions, diced
- 5 cloves garlic, finely chopped
- 1 Scotch bonnet or habanero peppers or other fiery Chile peppers, seeded and finely chopped
- 1 tablespoon curry powder
- 1/4 teaspoon ground allspice
- 1 (13.5-ounce) can coconut milk
- 1 large tomato, diced, or 1 1/2 cups canned diced tomatoes
- 1 1/2 pound red potatoes, peeled and cut into 1/2-inch chunks
Method
Sprinkle meat with 1/2 teaspoon of the salt.
Heat oil in a large pot over medium-high heat.
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:
Per serving: 430 calories (150 from fat), 17g total fat, 11g saturated fat, 85mg cholesterol, 540mg sodium, 33g carbohydrates (3g dietary fiber, 6g sugar), 35g 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.
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Ingredients
- 2 pounds boneless goat stew meat, cut into 3/4-inch cubes
- 1 teaspoon fine sea salt, divided
- 2 teaspoons peanut oil or canola oil
- 2 yellow onions, diced
- 5 cloves garlic, finely chopped
- 1 Scotch bonnet or habanero peppers or other fiery Chile peppers, seeded and finely chopped
- 1 tablespoon curry powder
- 1/4 teaspoon ground allspice
- 1 (13.5-ounce) can coconut milk
- 1 large tomato, diced, or 1 1/2 cups canned diced tomatoes
- 1 1/2 pound red potatoes, peeled and cut into 1/2-inch chunks