Name: Jamaican Curried Goat
Prep time: 1 h
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: World
Ingredients: 2 lbs Goat stew meat; 2 Chili pepper; 2 tbsp Curry; 2 Garlic clove; 1 tsp Salt; 1 tsp Black pepper; 3 tbsp Vegetable oil; 1 Onion; 1 rib Celery; 2½ cups Vegetable broth; 1 Bay leaf; 3 Potatoes

Recipe Description

This Jamaican Curried Goat is one of my favorite recipes. I love experimenting with different cuts of meat. Sometimes this means cooking with chicken thighs rather than breasts or slow cooking tougher cuts of beef. One of my latest discoveries is stews made with goat meat. I love them and I know you will too.

To make this start by mixing goat meat with chili pepper, curry powder, garlic and season with salt and black pepper. Cover and place in the refrigerator overnight. When you are ready to cook the stew, remove the goat from the marinade. Pat the meat dry with paper towels and reserve the marinade. Brown the goat meat in batches and set aside. In the same stock pot, cook the onion and celery. Add marinade and broth and bring to a simmer until tender. Add potatoes and continue to simmer until tender and delicious.

To make Jamaican Curried Goat, you will need the following ingredients:

Recipe Features

Dairy-Free Recipes

Gluten Free Recipes

Spicy Recipes

Cuisine

No specific cuisine for this recipe

Steps to make

1

Marinate meat

60 min

In a large bowl, mix 2 pounds of goat meat cubes with 2 chopped fresh hot chili peppers, 2 tablespoons of curry powder, 2 minced cloves of garlic, 1 teaspoon of salt and 1 teaspoon of ground black pepper. Cover the bowl and place in the refrigerator for at least 1 hour or preferably overnight.
2

Pat meat dry

1 min

When you are about to cook, remove meat from the marinade and pat dry using paper towels. Set the marinade aside to reserve it.
3

Brown the goat meat

10 min

Heat 1 tablespoon of vegetable oil in a large stock pot over medium-high heat. Cook the goat meat in batches until it is browned all over. Transfer the browned meat to a plate and set aside.
4

Cook onions and celery

5 min

Cook the onion and celery in the stock pot until tender.
5

Add goat, marinade and broth

60 min

Stir the goat meat into the onion mixture and add a bay leaf. Pour in the reserved marinade and 2½ cups of vegetable broth. Bring to a boil before reducing the heat to low. Simmer for about an hour.
6

Add potatoes

45 min

Add potatoes. Simmer the sauce for about 35-45 minutes until the potatoes and meat are tender.
7

Finalize the stew

1 min

Remove the pot from the heat and, using a large spoon, skim off any surface fat. Remove the bay leaf and discard.
8

Serve

Serve warm in large bowls.