Jamaican Curried Goat Popular Recipes

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Jamaican Curried Goat

"He likes it hot, I find it irresistible accurate. We compromise on jalapeno peppers."

Ingredients :

2 pounds goat stew meat, reduce into 1-inch cubes
2 fresh warm chile peppers, seeded and chopped
2 tablespoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
three tablespoons vegetable oil
1 onion, chopped
1 rib celery, chopped
2 1/2 cups vegetable broth
1 bay leaf
3 potatoes, peeled and cut into 1-inch chunks, or extra as favored

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H59M

Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to permit flavors to combo, 1 hour to in a single day.
Remove goat meat combination from bowl and pat dry, booking marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all aspects, five to 6 minutes in step with batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir till onion starts to brown, four to six minutes.
Stir browned goat meat into onion aggregate. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cowl, lessen warmth to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are smooth, 35 to forty five minutes more.
Remove stockpot from heat, skim off floor fat, and remove bay leaf.

Notes :

Substitute home made inventory or water for the vegetable broth, if preferred.
The warmer the type of chile pepper you choose, the hotter the overall dish.
Lamb or red meat can be substituted for the goat.
We opt to serve this with bruschetta rather than rice.
We like to serve this meal with Slow Cooker Tapioca for dessert.

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