Jamaican curried goat

    (3)
    2 hours 59 min

    This Jamaican one-pot meal has marinated cubes of goat, flavoured with spicy chillies, curry powder and garlic, slow cooked with potatoes, onions and celery until tender.


    2 people made this

    Ingredients
    Serves: 8 

    • 900g goat meat, cut into cubes
    • 2 fresh hot chilli peppers, seeded and chopped
    • 2 tablespoons curry powder
    • 2 cloves garlic, minced
    • 1 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons vegetable oil
    • 1 onion, chopped
    • 1 celery stalk, chopped
    • 600ml vegetable stock
    • 1 bay leaf
    • 3 potatoes, peeled and cubed, or more as desired

    Method
    Prep:15min  ›  Cook:1hr44min  ›  Extra time:1hr marinating  ›  Ready in:2hr59min 

    1. Combine cubes of goat, chilli pepper, curry powder, garlic, salt and black pepper in a bowl. Cover and refrigerate to allow flavours to blend, 1 hour to overnight.
    2. Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a large pot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the pot; cook and stir until onion begins to brown, 4 to 6 minutes.
    3. Stir browned goat meat into onion mixture. Add reserved marinade, vegetable stock and bay leaf. Bring to the boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
    4. Remove pot from heat, skim off surface fat and remove bay leaf.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    1

    We liked this a lot, but it was slightly too "peppery" for us. I used jalapenos, like the submitter (because I'm a spice wimp) - but I think mine were super hot, because my skin is still burning from removing the ribs and seeds. Next time I'll cut it back to just one (and use gloves)! I threw in a couple of carrots, and cooked it in my cast iron dutch oven, initially on the stove, but then put into a 250 degree oven for 3 hours. The goat meat fell right off of the bone. We ate it with bread, but this would go great with rice too. Thanks for sharing this recipe!  -  11 Jul 2016  (Review from Allrecipes US | Canada)

    by
    0

    delicious recipe and I did not use the hot chile peppers  -  07 May 2017  (Review from Allrecipes US | Canada)

    by
    0

    It was very good! I probably won't be ordering it at my local restaurant now that I can make it. I actually made it twice! The 1st time, I subbed [dried] cayenne for chili peppers and it was too hot and I wasn't getting enough curry kick. This time I backed off the cayenne and upped the curry a tbsp. Tweaking complete!  -  13 Mar 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 6 collections