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Title: Jamaican Goat Curry
Categories: Lamb/mutton, Curry, Chilies, Potatoes, Vegetables
Yield: 10 Servings

1/4 c Vegetable oil
8 tb Curry powder
1 tb Allspice *
3 lb Goat; can use lamb or beef
- if you can't find goat
Salt
2 lg Onions; chopped
2 Habanero or Scotch bonnet
- chilies, seeded, chopped
2 Inch pc of ginger; peeled,
- minced
1 Head garlic; peeled, chopped
1 (to 2) cans coconut milk
15 oz Can of tomato sauce or
- crushed tomatoes
1 tb Dried thyme
4 c Water; as needed
5 Yukon gold potatoes; peeled
- in 1" chunks

Why not goat curry? It was one of my favorite Jamaican
foods growing up in New Jersey, along with those awesome
meat patties the street hawkers would sell on corners in
New York City. Rich, filling and spicy, goat curry (often
made with beef back then, when goat was a little harder
to find in NYC) was just as good on a hot day as a cold
one.

* Make the curry powder. If you can find Jamaican curry
powder, definitely use it. If not, use regular curry
powder and add the allspice to it. You will need at
least 6 tablespoons of spices for this stew, and you
can kick it up to 8-9 depending on how spicy you like
it.

Cut the meat into large chunks, maybe 2-3 inches across.
If you have bones you can use them, too. Salt everything
well and set aside to come to room temperature for about
30 minutes.

Heat the oil in a large pot over medium-high heat. Mix
in 2 tbs of the curry powder and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do
this in batches and don’t overcrowd the pot. It will
take a while to do this, maybe 30 minutes or so. Set
the browned meat aside in a bowl. (When all the meat
is browned, if you have bones, add them and brown them,
too.)

Add the onions and habanero to the pot and saute,
stirring from time to time, until the onions just start
to brown, about 5 minutes. Sprinkle some salt over them
as they cook. Add the ginger and garlic, mix well and
saute for another 1-2 minutes.

Put the meat (and bones, if using) back into the pot,
along with any juices left in the bowl. Mix well. Pour
in the coconut milk and tomatoes and 5 tablespoons of
the curry powder. Stir to combine. If you are using 2
cans of coconut milk, add 3 cups of water. If you're
only using 1 can, add 4 cups of water. Add the thyme.
Bring to a simmer and let it cook until the meat is
falling-apart tender, which will take at least 2 hours.
Longer if you have a mature goat.

Once the meat is close to being done -- tender but not
falling apart yet -- Add the potatoes and mix in. The
stew is done when the potatoes are. Taste for salt and
add some if it needs it.

You might need to skim off the layer of fat at the top
of the curry before serving. Do this with a large,
shallow spoon, skimming into a bowl. Also, be sure to
remove any bones before you serve the curry.

Time is your friend with goat curry. While it's good
freshly made, the stew deepens over time and is actually
better several days afterward. It will last for a week
or so in the fridge, so make a batch big enough to feed
the Jamaican bobsled team and eat it for your lunches
during the week.

The stew is better the day after, or even several days
after, the day you make it.

Serves 8-12

From: http://simplyrecipes.com/recipes

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