This slow-cooked stew in a Jamaican curry is a great foray into cooking with goat.
Goat meat is the best!
like welcomeHank Shawas he takes us through a wonderfully spicy way to prepare goat.
Elise Bauer
~Elise
What are we going to do with this goat?
Her acupuncturist Steve had given her an entire front shoulder of a goat from a local farm.
Why not goat curry?
Elise Bauer
Turns out this is one of the great dishes of Jamaica, along withjerk chicken.
Substitute beef if youd rather.
Is this stew spicy?
You bet, but its not so fiery as you might think.
We used one habanero chile, and I could barely detect the heat although Elise could taste it.
If you are into hot food, you could use as many as 4-5 habaneros here.
Time is your friend with goat curry.
While its good freshly made, the stew deepens over time and is actually better several days afterward.
If not, use regular curry powder and add the allspice to it.
Cut the meat into large chunks, maybe 2-3 inches across.
If you have bones, you might use them, too.
Salt everything well and set aside to come to room temperature for about 30 minutes.
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 dont overcrowd the pot.
It will take a while to do this, maybe 30 minutes or so.
Set the browned meat aside in a bowl.
Sprinkle some salt over them as they cook.
Add the ginger and garlic, mix well and saute for another 1-2 minutes.
Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder.
If you are using 2 cans of coconut milk, add 3 cups of water.
If youre only using 1 can, add 4 cups of water.
Longer if you have a mature goat.
The stew is done when the potatoes are.
Taste for salt and add some if it needs it.
You might need to skim off the layer of fat at the top of the curry before serving.
Do this with a large, shallow spoon, skimming into a bowl.
Also, be sure to remove any bones before you serve the curry.
The stew is better the day after, or even several days after, the day you make it.
Serve withJamaican rice and peas, a coconut rice with kidney beans.
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