Recipe courtesy of Beverley Watson-Horsted
Curry Goat
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 273
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 44
- Cholesterol
- 119
- Sodium
- 702
- Total: 1 hr 10 min
- Prep: 20 min
- Cook: 50 min
Ingredients
2 1/2 to 3 pounds goat meat, cut into cubes
Vinegar
Water
2 tablespoons curry powder
1 1/2 teaspoons salt
1 teaspoon black pepper
5 cloves garlic, minced
2 scallion stalks, sliced
2 sprigs fresh thyme
1 large onion, sliced
3 pimento seeds
1 Scotch Bonnet
1 small white potato, cubed
1 small carrot, sliced
Directions
- Wash meat with water and vinegar. Place meat in a bowl and season with curry powder, salt and pepper. Add garlic, scallions, thyme, onion, pimento seeds and pepper. Let marinade for at least 30 minutes.
- Add seasoned meat to a pressure cooker, and cover with water. Place lid on the cooker and cook over medium heat until you hear a steam hissing sound. Cook for for 30 minutes (or cover with 2 cups of water and cook in a Dutch oven for 1 hour). Halfway through cooking process turn pressure cooker off and let rest for about 5 minutes to reduce steam pressure. Remove lid and add potatoes and carrots. Simmer, uncovered for 10 more minutes or until the gravy thickens and the vegetables are cooked.