Ingredients
- 1 cup curry powder
- 3 large sprigs thyme
- 3 scotch bonnet peppers, finely chopped
- 2 onions, diced
- 1 bunch scallions, diced
- Salt and freshly ground black pepper
- 4 pounds goat meat, bone in (lamb meat may be substituted)
- 1/2 cup chopped fresh garlic
- 1 carrot, diced
- 2 tomatoes, diced
- 1 pound potatoes, diced
- 1/2 cup chopped ginger
- 3 quarts chicken stock
Directions
To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.
Remove the goat meat from the marinade. Reserve leftover marinade.
In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.
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By xfildchild
Neptune, NJ
on May 17, 2012
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This was very tasty, and very easy to prepare. I was so excited when I finally found a local butcher by me that carried goat, and I have been dying to try this recipe. I am glad I did, and I will definitely make it again. I added some vinegar to the marinade to make it a little wetter and to help with the gamey flavor of the meat. I think next time I will also add some tomato paste, because I was missing the tomato flavor using only fresh. I also used serrano peppers instead of scotch bonnets so it was not as hot.
By bgmitchell444_1...
atlanta
on September 29, 2009
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We loved this recipe. I did not have chicken stock but used a chicken base instead.
By noralukan_8172225
graz, AK
on September 09, 2007
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this is a great approach to cooking with goat if you've never done it before, and are not sure about the taste.this excellent blend of spices goes perfectly with the goat and makes it a delicious meal for everyone. Nora Lukan
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