Jamaican Curry Goat

• porce: 8 servings
• aktivní čas: 20 minutes
• celkový čas: 3 hours 20 minutes

Ingredience

4 lbs chopped goat meat

6 tablespoons Jamaican curry powder, divided

1 tablespoon Madras curry powder

2 teaspoons ground roasted geera (or ground cumin)

2 teaspoons ground Jamaican allspice

Kosher salt & freshly ground black pepper, to taste

2 tablespoons worcestershire sauce

5 tablespoons oil, I use vegetable oil- plus more as needed

1 medium white onion, chopped

6 scallions (green onions), chopped

6 cloves of garlic, pressed or finely minced

1 teaspoon ginger paste or freshly grated ginger

8 sprigs fresh thyme

1 tablespoon tomato paste

5 cups chicken stock/broth

1 Scotch Bonnet pepper, left whole– do not cut!

2 medium russet potatoes, peeled & then cut into quarters

Pokyny

Prep & season goat meat

Place the goat meat into a large bowl and cover with cool water in the sink. I like to soak/cleanse my goat meat with a little vinegar and lemon/lime wedges, too. This process is to remove any debris/grime from your goat meat. Then drain meat and rinse well. Pat goat meat dry with paper towel and add all meat into a clean bowl. Season goat meat with 4 tablespoons Jamaican curry powder, madras curry powder, ground roasted geera, allspice, salt/pepper, and worcestershire sauce. Use your hands (fitted with disposable gloves, if desired) to massage all the spices into the goat meat, massaging very well to ensure the meat is thoroughly coated.

Marinate goat meat

Cover the bowl with a lid/plastic wrap and transfer to the refrigerator to allow flavors to marinate for at least 2 hours or- more preferably, overnight (for the best results!).

Burn curry & brown goat meat

In a large heavy-bottomed pot or dutch oven; heat the oil over medium-high heat. Once the oil is shimmering, gently swirl the pot around to evenly coat the bottom. Sprinkle in the remaining 2 tablespoons of Jamaican curry powder. Use a wooden utensil to stir the spice into the oil. Burn the curry in the oil, stirring frequently, until the curry is fragrant and takes on a deep, golden brown color- about 30 seconds. Working in batches, add some goat meat into the pot, careful not to overcrowd. Cook goat meat for brownness until a nice sear appears, about 2 minutes on each side. Transfer the browned goat meat onto a clean vessel and repeat the process until all the goat meat is browned- adding a slick more of oil in between batches, only as needed. Then set the browned goat meat aside and reduce the heat to medium.

Add the aromatics & assemble the stew

Add the onion, scallions, garlic, ginger, fresh thyme, and tomato paste into the pot. Use a wooden utensil to sauté until lightly tender, scraping up any caramelized bits on the bottom of the pot and stirring the paste, about 3-4 minutes. Then add all browned goat meat back into the pot, nestling them right on top of the aromatics along with any residual juices that have collected. Pour the chicken stock/broth into the pot- the meat should be almost completely submerged under the liquid. Add the scotch bonnet pepper, and gently stir everything together until well combined.

Let it stew

Reduce the heat to low and cover the pot with a lid. Let cook for 2 – 2 1/2 hours, going back to the pot every 30 minutes or so to check + stir, until meat is extra tender and falling apart.

Add potatoes

Add the potatoes into the pot and gently stir to combine, make sure the potatoes are nestled in well with the stew. Let the potatoes cook up in the stew for 20 minutes- or until the potatoes are tender. The potatoes will thicken the curry goat gravy.

Serve

Discard the scotch bonnet pepper + thyme sprigs. Taste the curry goat and adjust with more salt/pepper, as desired. Serve immediately. I love serving this Jamaican curry goat right alongside Caribbean staples like rice and peas and plantains, too. Enjoy!