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Recipe courtesy of Cool Runnings
Curried Goat
- Level: Intermediate
- Total: 6 hr 25 min (includes marinating time)
- Active: 50 min
- Yield: 6 servings
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- Level: Intermediate
- Total: 6 hr 25 min (includes marinating time)
- Active: 50 min
- Yield: 6 servings
Ingredients
Wet Jerk Seasoning:
1 medium onion, chopped
2 tablespoons chopped garlic
1 tablespoon chopped ginger
10 sprigs thyme, leaves stripped
1 Scotch bonnet or habanero pepper, stemmed
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
Curried Goat:
5 pounds goat leg, cut into 2-inch cubes
5 tablespoons West Indian/Caribbean curry powder
1 cup vegetable oil
1 cup medium-diced carrot
3 cups diced yellow onion
4 cups diced russet potato
1 cup chopped scallion
Directions
- For the wet jerk seasoning: To a blender, add the onions, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
- For the curried goat: Place the goat meat in a large mixing bowl. Add the wet jerk seasoning and 3 tablespoons of the curry powder; mix well. Cover and refrigerate for at least 4 hours, preferably overnight.
- Heat the vegetable oil in a stockpot or braising pot. Add the remaining 2 tablespoons curry powder; stir into the hot oil. Add the seasoned goat and 2 cups water, and bring to a simmer. Cover and braise over medium heat for 1 hour, turning often.
- Add the carrot, onion and potato. Simmer for an additional 30 minutes or until the potatoes are tender. Add the scallion and cook for an additional 5 minutes.
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