(Jamaican curried goat stew)
4 to 6 servings
- Goat meat, cut into cubes -- 2 1/2 to 3 pounds
- Onion, finely chopped -- 1
- Scallions, finely chopped -- 5
- Scotch bonnet or habanero chiles, minced -- 2 to 4
- Lime, juice only -- 1
- Garlic, minced -- 4 to 6 cloves
- Ginger, minced -- 1 tablespoon
- Fresh thyme -- 2 teaspoons
- Allspice berries (optional) -- 4 or 5
- Salt and pepper -- to season
- Oil -- 1/4 cup
- Curry powder -- 2 tablespoons
- Water -- 1 cup
- Carrots, peeled and chopped -- 4
- Medium potatoes, peeled and chopped -- 4
- In a large bowl, mix together the goat meat, onions, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, salt and pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the meat from its marinade, reserving the marinade. Heat the oil in a large pot over medium-high flame and, working in batches, brown the meat in the hot oil.
- When the meat has been browned, stir the curry powder into the remaining oil until it darkens in color, about 15 to 30 seconds. Add the reserved marinade and saute for 3 or 4 minutes.
- Stir in the browned meat and the 2 cup waters and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 hour.
- Stir in the carrots, potatoes and more water if needed and simmer uncovered for another 30 to 45 minutes, or until the vegetables are cooked through and the goat is tender.
- Adjust seasoning to taste and serve hot with rice or rice and peas.
- Adding one or two goat shank bones to the simmering curry will improve its flavor and body.
- Substitute lamb for the goat meat if you prefer.