Jamaican Goat Curry
This is a variation from the
recipe posted at SimplyRecipes.com.
I'm writing this down to iterate on the changes.
Start with a Jamaican curry mix, or... preferably..., something like:
If possible, grind this much (or a little more) fresh on
the day when I buy the goat meat.
- 2 Tbsp. ground Tumeric
- 2 tsp. ground Allspice
- 4 tsp. ground Corriander
- 1 tsp. ground Fenugreek
- 1.5 tsp. ground Cumin
- 2 tsp. ground pepper
(Except Tumeric, where dry, pre-ground is fine)
in a plastic bag, with as little air as possible, and marinate for
between about 2 hours and 2 days. (24 hours is good)
- 1.5 lbs. Goat meat (in cubes)
- 1 Tbsp. (about 1/3 of above) curry powder mix
- 3/4 tsp. salt
- 2 chopped onions
- 3 Tbsp. minced fresh ginger
- 1 small head garlic (10-12 cloves), fresh, minced
- 1 seeded Scotch Bonnet pepper, minced.
Brown meat in oil, and remove. (should take 15-20 minutes)
Begin to brown onions in same oil, adding a little salt.
Then add garlic, and hot pepper, continue to brown.
When onions start to clear, add ginger, and brown for
another minute or two.
Add meat back to pot, and add:
Stir to mix, and add
- (1) 14-oz can coconut milk
- 2-4 Tbsp curry mix (rest of pre-prepared curry powder), to taste
- 1.5 tsp. dry Thyme (3 sprigs fresh, if available)
Bring to a rolling boil, stir, and add:
- (1) 14-oz can diced tomatoes
- (2) cans (28-oz) water
Simmer on low for about 2.5 hours, (remove thyme sticks if fresh used, leaving leaves behind) then add:
- Cubed, peeled potatoes (about 3-4)
- about 2 coarsely chopped, peeled carrots
Continue to simmer until vegetables are cooked, about 40 minutes,
Last modified: Mon Jan 21 14:48:25 MST 2013