Recipe courtesy of The Highlander
Curried Goat
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 525
- Total Fat
- 33
- Saturated Fat
- 23
- Carbohydrates
- 32
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 29
- Cholesterol
- 80
- Sodium
- 168
- Total: 2 hr 50 min
- Active: 35 min
Ingredients
2 pounds goat meat, cut into 1/2-inch cubes
1/4 cup fresh lime juice (from about 2 limes)
1 teaspoon ground allspice
1 teaspoon jerk seasoning
1/2 teaspoon ground ginger
2 sprigs fresh parsley
2 sprigs fresh thyme
1 bunch fresh chives
1 bay leaf
2 tablespoons canola oil
1 teaspoon cumin seeds
5 cloves garlic, finely chopped
2 tablespoons Jamaican curry powder
2 large sweet yellow onions, finely diced (about 3 cups)
1 whole habanero pepper, wrapped in cheesecloth
2 tablespoons tomato paste
Two 13.5-ounce cans coconut milk
4 medium carrots, cut into 1/2-inch dice (about 2 cups)
2 large russet potatoes, cut into 1/2-inch dice (about 2 cups)
1 tablespoon Jamaican brown rum
4 tablespoons butter
Jasmine rice, for serving
Directions
Special equipment:
cheesecloth- Wash the goat and cover in lime juice in a bowl; set aside.
- Stir together allspice, jerk seasoning, ginger, parsley, thyme, chives and bay leaf in a bowl and set aside. Heat oil in a Dutch oven until it starts to smoke, then add cumin seeds and garlic. Fry until toasted, then add curry powder, onions and habanero and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 1 minute. Add coconut milk and simmer until it boils. Add goat (discard lime juice), carrots and potatoes and simmer on medium-low for 45 minutes. Turn flame to low and stir in rum and butter, then simmer for 1 hour 30 minutes.
- Discard habanero. Serve over Jasmine rice.