Jamaican Goat Curry
photo by basya
- Ready In:
- 3hrs 30mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1⁄4 cup vegetable oil
- 6 -8 tablespoons curry powder
- 1 tablespoon allspice (see step 1)
- 3 lbs goat meat (can use lamb or beef if you can't find goat)
- salt
- 2 onions, chopped
- 1 habaneros or 1 jalapeno pepper, seeded and chopped
- 1 teaspoon ginger, garlic
- 1 tablespoon garlic, minced
- 1 (8 ounce) can coconut milk
- 1 (15 ounce) can tomato sauce or (15 ounce) can crushed tomatoes
- 1 tablespoon dried thyme
- 3 -4 cups water
- 5 yukon gold potatoes, peeled and cut into 1-inch chunks
directions
- If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
- Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
- Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
- Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It may 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.).
- Add the onions and pepper to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
- Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
- If you want to cook on the stove, 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. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
- If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
- If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
- If you used bones, remove them before serving.
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Reviews
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Amazingly tasty recipe! I made this twice, once with lamb to be sure I liked the recipe, and then with goat short ribs. I made my own jamaican curry powder (just google it and find the one that shows up in a couple of places with plenty of allspice in it) for use in the recipe. I also used some dried chile pepper instead of the chopped habernero pepper. Both times I made this recipe it was just soooooo good! I served it on either good plain steamed rice or quinoa. I added a carrot to the potatoes, as I don't eat potatoes. Otherwise I followed the recipe and was just amazed at how delicious it is. Thanks for posting!
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Pretty good! I wish I had used goat meat, but I couldn't find it. The beef worked fine, and didn't require as long to cook. I used yams instead of potatoes, and threw in some peas. It turned out like a hearty stew, so I didn't even have to serve it with rice! The thyme in this was my favorite part- it makes it taste very different from most curries I've had.
Tweaks
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Pretty good! I wish I had used goat meat, but I couldn't find it. The beef worked fine, and didn't require as long to cook. I used yams instead of potatoes, and threw in some peas. It turned out like a hearty stew, so I didn't even have to serve it with rice! The thyme in this was my favorite part- it makes it taste very different from most curries I've had.
RECIPE SUBMITTED BY
<p>I live in Alaska. I'm always trying to find new recipes and I enjoy sharing my own wild and crazy food experiments with others. My current passion is my rice cooker, which I love; I wish I had more recipes for it.</p>