Name: Curried Goat
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT6H25M0.000S
Yield: 6 servings
Cuisine: caribbean
Ingredients: 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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Cool Runnings Jamaican Grill, Houston, TX

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