Dad’s Curry Goat

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Dad's Curry Goat
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In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can't find goat meat you can substitute lamb or mutton.

Ingredients


•    2 pounds goat meat, diced
•    3 tablespoons curry powder, divided
•    2 medium onions, diced
•    3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
•    1 teaspoon black pepper
•    2 cloves garlic
•    Salt to taste
•    2 green onions, thinly sliced
•    1 sprig fresh thyme
•    12 allspice berries
•    1/4 cup vegetable oil
•    2 large potatoes, peeled and diced
•    2 large carrots, peeled and diced


Instructions


In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.

Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.

Serve with rice or flatbreads.
Servings
4
Servings
4
Dad's Curry Goat
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can't find goat meat you can substitute lamb or mutton.

Ingredients


•    2 pounds goat meat, diced
•    3 tablespoons curry powder, divided
•    2 medium onions, diced
•    3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
•    1 teaspoon black pepper
•    2 cloves garlic
•    Salt to taste
•    2 green onions, thinly sliced
•    1 sprig fresh thyme
•    12 allspice berries
•    1/4 cup vegetable oil
•    2 large potatoes, peeled and diced
•    2 large carrots, peeled and diced


Instructions


In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.

Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.

Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.

Serve with rice or flatbreads.
Servings
4
Servings
4
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