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home > recipes > meat > jamaican-style goat curry
from NY, USA 1 large onion chopped 1 large green bell pepper chopped 2 large carrots chopped 3 cloves garlic minced 2 large potatoes cubed olive oil to cook vegetables 2 Tbs. curry powder or to taste 1 tsp sugar 1 tsp fresh minced ginger 2 lbs Goat meat ( or lamb ) cubed and excess fat removed, pieces with bone in okay 1 to 1 1/2 cups chicken broth or water salt and pepper 1 Scotch Bonnet Chili Goat meat may be tough but is fork tender when slowly simmered the following way. In a pot heat some olive oil and add onions, ginger, carrots, peppers, garlic and curry powder and cook and stir over medium heat to soften vegetables. Add goat meat and cook and stir to brown meat. Add liquid , sugar and potatoes with chili and bring to a boil. Cover and cook low simmer about 2 hours or until meat is fork tender. Blot off/remove any excess fat . Remove chili pepper. Salt and pepper to taste. Serves 4 Note: I leave the Scotch Bonnet pepper whole and atop the stew. For those of you who prefer hot, add some seeded and minced Scotch Bonnet pepper to the recipe.

Jamaican-Style Goat Curry


average rating = 4 stars(4.00001 comment available)
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Recipe Alert Most Popular Recipes Photo
(posted February 12, 2003)

from NY, USA

1 large
onion chopped
1 large
green bell pepper chopped
2 large carrots chopped
3 cloves
garlic minced
2 large potatoes cubed
olive oil to cook vegetables
2 Tbs.
curry powder or to taste
1 tsp
sugar
1 tsp fresh minced ginger
2 lbs
Goat meat ( or lamb ) cubed and excess fat removed,
pieces with
bone in okay
1 to 1 1/2 cups
chicken broth or water
salt and pepper
1 Scotch Bonnet Chili

Goat meat may be tough but is fork tender when slowly simmered the following way.

In a
pot heat some olive oil and add onions, ginger, carrots, peppers, garlic and curry powder and cook and stir over medium heat to soften vegetables. Add goat meat and cook and stir to brown meat. Add liquid , sugar and potatoes with chili and bring to a boil. Cover and cook low simmer about 2 hours or until meat is fork tender. Blot off/remove any excess fat . Remove chili pepper. Salt and pepper to taste. Serves 4
Note: I leave the Scotch Bonnet pepper whole and atop the
stew. For those of you who prefer hot, add some seeded and minced Scotch Bonnet pepper to the recipe.



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from ottawa, Canada wrote:5  3

i added a bit of coconut milk was very good.
was tasty as it was but needed a little something
4 starsFebruary 15, 2003


 
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