Jamaican Goat Curry recipe
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Ingredients
- 3 pounds bone-in goat meat, cubed ½ cup white vinegar 1 large onion, chopped ½ cup Jamaican curry powder, divided 2 Scotch bonnet peppers, seeded and chopped 3 cloves garlic, chopped 6 allspice berries (pimento seeds) ½ teaspoon salt ½ teaspoon ground black pepper 4 sprigs fresh thyme, leaves stripped 2 tablespoons vegetable oil 2 large potatoes, diced 2 carrots, diced water to cover
Nutrition Info
- 379.8 caloriescarbohydrate: 29.8 gcholesterol: 106.3 mgfat: 10.2 gfiber: 6.2 gprotein: 42.4 gsaturatedFat: 2.3 gservingSize: -sodium: 331.6 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Jamaican Goat Curry
Directions
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Combine goat meat and vinegar in a large bowl, cover with water. Let stand, about 5 minutes. Drain, massaging the meat.
Mix onion, 6 tablespoons curry powder, Scotch bonnet peppers, garlic, allspice berries, salt, pepper, and thyme together in a bowl to make a spice rub. Rub into goat meat until coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
Scrape spice rub off the goat meat, reserving it in a bowl.
Heat oil in a large saucepan over high heat. Add remaining 2 tablespoons curry powder, stir until dark and fragrant, about 1 minute. Add goat meat, cook until browned, 1 to 2 minutes per side.
Stir reserved spice rub, potatoes, and carrots into the saucepan. Pour in enough water to cover. Bring to a boil, reduce heat to medium-low and simmer, covered, adding more water as needed, until goat meat is tender, 1 1/2 to 2 hours. Discard allspice berries. Season with salt and pepper.