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Jamaican-Style Goat Curry
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- #111
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 large onion, chopped
1 large green bell pepper, chopped
2 large carrots chopped
3 cloves garlic, minced
2 large potatoes cubed
olive oil to cook vegetables
2 tablespoons curry powder, or to taste
1 teaspoon sugar
1 teaspoon fresh minced ginger
2 pounds goat meat or lamb cubed and excess fat removed, pieces with bone in okay
1 1/2 cup chicken broth or water
salt and pepper
1 Scotch Bonnet chili pepper
directions
Goat meat may be tough but is fork tender when slowly simmered the following way.
In a pot heat some olive oil and add onions, ginger, carrots, peppers, garlic and curry powder and cook and stir over medium heat to soften vegetables. Add goat meat and cook and stir to brown meat.
Add liquid , sugar and potatoes with chili and bring to a boil. Cover and cook low simmer about 2 hours or until meat is fork tender.
Blot off/remove any excess fat . Remove chili pepper. Salt and pepper to taste.
NOTE: I leave the Scotch Bonnet pepper whole and atop the stew. For those of you who prefer hot, add some seeded and minced Scotch Bonnet pepper to the recipe.
added by
rosskat
nutrition data
Nutritional data has not been calculated yet.
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see more jamaican recipes
reviews & comments
I used the recipe as a reminder and springboard. I sauted everything first. Added eggplant and sweet potato. Delish!
This is probably more Carribean-style, most Jamaicans don't put green pepper, carrots, or potatoes in the dish -- and most use more than one Scotch Bonnet :)