Jamaican Curry Goat Batch

Caribbean · 90 min · vegetarian, vegan, gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 3 lb goat meat, bone-in, cubed
• 3 tbsp Jamaican curry powder
• 2 medium yellow onion
• 6 garlic cloves
• 2 tbsp fresh ginger
• 1 Scotch bonnet pepper
• 3 medium Yukon gold potatoes
• 1 tbsp fresh thyme
• 1 tsp ground allspice (pimento)
• 3 tbsp vegetable oil
• 2 tsp salt

Method

1. Season goat with 2 tbsp curry powder, minced garlic, ginger, thyme, allspice, and salt; marinate 1 hour or overnight.
2. Heat oil in a heavy pot over medium-high and bloom remaining 1 tbsp curry powder 30 seconds.
3. Add goat and brown on all sides 8-10 minutes.
4. Add diced onion and whole Scotch bonnet, then pour in water to cover; bring to a boil.
5. Cover and simmer on low 50 minutes until the meat begins to tenderize.
6. Add cubed potatoes and simmer uncovered 20 minutes until goat is fork-tender and gravy thickens.
7. Remove the whole Scotch bonnet and cool before portioning.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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