Jamaican Style Goat Curry
From midgelet 15 years ago
- 120 minutes to make
- Serves 4
Goat meat may be tough but is fork tender when slowly simmered the following way. Sometimes our local supermarker carries goat meat Lamb also works out well this recipe! Serve with rice and pidgeon peas as the side
Ingredients
- 1 large onion chopped shopping list
- 1 large green bell pepper chopped shopping list
- 2 large carrots chopped shopping list
- 3 cloves garlic minced shopping list
- 2 large potatoes cubed shopping list
- olive oil to cook vegetables shopping list
- 2 Tbs. curry powder or to taste shopping list
- 1 tsp sugar shopping list
- 1 tsp fresh minced ginger shopping list
- 2 lbs Goat meat ( or lamb ) cubed and excess fat removed, shopping list
- pieces with bone in okay shopping list
- 1 to 1 1/2 cups chicken broth or water shopping list
- salt and pepper shopping list
- 1 Scotch Bonnet chili shopping list
How to make it
- 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.
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