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Jmaican Curried Goat

Ingredients

  • 2 pounds goat stew meat
  • 2 fresh hot chile peppers, seeded and chopped
  • 2 tbsp curry powder
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 3 tbsp vegetable oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 1/2 c vegetable broth
  • 1 bay leaf
  • 3 potatoes


Directions

  • cut meat into 1 inch cubes.
  • peel and cut potatoes into 1 inch cubes.
  • in a large bowl, combine meat, chile pepper, curry powder, garlic, salt, and black pepper.
  • Cover and refrigerate 1 - 12 hours to marinate.
  • remove goat meat from bowl and pat dry, keep remaining marinade for use later.
  • Heat vegetable oil in a stockpot over medium-high heat.
  • Cook meat in batches browning on all sides, cooking 5 to 6 minutes per batch.
  • After cooking, move meat to a plate.
  • Add onion and celery to the stockpot. Stir constantly, cooking until onion begins to brown.
  • Stir browned goat meat into onion mixture.
  • Add remaining marinade, vegetable broth, and bay leaf.
  • Bring stock pot to a boil, cover, then reduce heat to low and simmer for 1 hour.
  • Stir in potatoes; simmer until potatoes and meat are tender, 35 - 45 minutes.
  • Remove stockpot from heat, skim off surface fat, and remove bay leaf.