JAMAICAN CURRIED GOAT
He likes it hot, I like it good. We compromise on jalapeno peppers.
Provided by Roxy
Categories World Cuisine Recipes Latin American Caribbean
Time 2h59m
Yield 8
Number Of Ingredients 12
Steps:
- Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
- Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
- Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
- Remove stockpot from heat, skim off surface fat, and remove bay leaf.
Nutrition Facts : Calories 238.3 calories, Carbohydrate 20.1 g, Cholesterol 53.2 mg, Fat 7.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 509.3 mg, Sugar 3.5 g
CURRIED GOAT
Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It's worth making to maximize the dish's depth and complexity, and the recipe here makes extra (which can be used in any kind of stew or braise). Hazel insists that the best way to prepare goat is not to brown the meat first, but to cook everything all at once in the same pot. "When you heat everything up together," she said, all the flavor "gets locked in there."
Provided by Priya Krishna
Categories dinner, meat, main course
Time 14h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
- Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
- Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
- Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
- Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.
Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams
NEVIS CURRIED GOAT STEW
This is the national dish in Nevis, West Indies. Delicious curried goat stew. It's really good and every restaurant on the island has it on the menu. Now I doubt this recipe will be reviewed by many, if at all. I just want to post it in case someone is looking for it and so I don't forget how to make it. If you do happen to make it, be sure to serve it over steaming hot white rice and with corn bread and ice cold beer!
Provided by Penny Stettinius
Categories Curries
Time 9h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash & cut meat into bite sized pieces. Combine ingredients & rub into meat.
- Cover and marinate in the refrigerator for at least 6 hours.
- Bring stock to a simmer in a heavy saucepan. Now add all the meat, ingredients, and marinade to the simmering stock.
- Cover pot & cook slowly over medium heat, stir occasionally.
- Continue to simmer for at least 2 hours or until meat is tender.
- Add more stock if necessary.
- Remove bay leaves before serving.
- Serve over Basmati rice, accompanied by roti bread or corn muffins for sopping up the gravy.
Nutrition Facts : Calories 288.7, Fat 6.1, SaturatedFat 1.8, Cholesterol 129.3, Sodium 774.5, Carbohydrate 8.7, Fiber 2.8, Sugar 2.7, Protein 48.3
CURRIED GOAT STEW
Curried Goat Stew an amazing recipe for goat stew that is intriguing and spicy without being overly hot . A stew widely consumed in the Caribbean and Africa.
Provided by Imma
Categories Main
Time 1h45m
Number Of Ingredients 14
Steps:
- Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
- Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.
- Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
- Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. Stir the pot frequently to prevent the sauce from sticking to the pot
- Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors. Approximately 30-40 minutes. Stir occasionally adding water as needed
- Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
- Serve warm with desired side dish.
Nutrition Facts : Calories 323 kcal, Carbohydrate 7 g, Protein 17 g, Fat 25 g, SaturatedFat 2 g, Cholesterol 51 mg, Sodium 325 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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