Wednesday, January 1, 2020

Jamaican Goat Curry- A National Dish

I have been craving goat for many years and finally got around to making this delicious curry.  Goat may raise a few Canadian eyebrows, but once you try it, well, it's delicious.  Just remember, low and very slow, is the way to go!

This recipe serves four to six.

1/4 cup       grapeseed oil
3 lbs           bone-in goat meat for stew (about 2-inch chunks)
2                 medium onions, chopped medium (about 2 cups)
3                 medium cloves garlic, smashed
4 to 5 tbsp  Jamaican curry powder (spicy or non spicy)
2 to 3          habaƱero or Scotch bonnet peppers, seeded and chopped
A 2-inch     piece of ginger, peeled and minced (about 2 tbsp minced)
4 cups        water or low-sodium chicken broth
                   Kosher salt
2 medium   russet potatoes, peeled and cut into 1-inch cubes (about 2 cups)


Heat 2 tbsp oil in a 3 quart saucepan or dutch oven over medium-high heat until shimmering. Add 1/3 of the goat meat to pan and brown on all sides, about 6 minutes. Transfer to a plate. Repeat with remaining goat in two more batches, adding additional oil as necessary and controlling heat to prevent burning.

Return pan to heat and add onions and garlic. Cook, stirring frequently, until onions are softened, about 4 minutes. Add curry powder and cook, stirring constantly until fragrant, about 30 seconds.

Add ginger and pepper and cook, stirring frequently, until fragrant, about 1 minute. Add the water or chicken broth to the pot, along with the browned meat. Add 2 tsp kosher salt. Scrape up any browned bits from bottom of pot. Bring to a boil, reduce to a simmer, cover the pot, and cook for 1 1/2 hours. Add potatoes and continue cooking until goat is completely tender, 30 minutes to 1 hour longer.

Skim the fat off the broth. Or, let the curry cool and place it into the refrigerator. Skim off the solidified fat on top. Warm the curry again. Season to taste with more salt, and serve

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