CURRIED GOAT

Curried Goat image

Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It's worth making to maximize the dish's depth and complexity, and the recipe here makes extra (which can be used in any kind of stew or braise). Hazel insists that the best way to prepare goat is not to brown the meat first, but to cook everything all at once in the same pot. "When you heat everything up together," she said, all the flavor "gets locked in there."

Provided by Priya Krishna

Categories dinner, meat, main course

Time 14h

Yield 8 to 10 servings

Number Of Ingredients 18

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Ingredients

4 tablespoons cumin seeds
4 tablespoons coriander seeds
2 tablespoons ground turmeric
1 tablespoon fenugreek seeds
1 tablespoon ground black pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons ground allspice
3 pounds boneless goat meat, such as shoulder or leg, cut into 2-inch cubes
1/2 cup vegetable or canola oil
1 large white onion, sliced
6 garlic cloves, minced
1 Scotch bonnet chile, sliced, seeds removed
3 fresh thyme sprigs
2 teaspoons Lawry's Seasoned Salt, plus more if needed
1/4 teaspoon ground black pepper
3 medium russet potatoes, peeled and chopped into 1-inch pieces
Cooked white rice, for serving

Steps:

Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams

Hasham Mughal

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I've made this recipe several times and it's always a hit. The goat is always tender and the sauce is always flavorful. I love that I can adjust the spice level to my liking. This is a great recipe for a weeknight meal or for a special occasion.

Dishan Tripura

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This recipe is a keeper! The goat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it with rice and vegetables and it was a perfect meal. I will definitely be making this again.

Herman Bullins

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I love this recipe! The goat is always so tender and the sauce is so flavorful. I've made it for my family and friends and they all loved it. It's a great recipe for a special occasion or for a weeknight meal.

LaRediya Tymez

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This was my first time cooking goat and I'm so glad I tried this recipe. It was easier than I thought it would be and the results were amazing. The goat was tender and juicy and the sauce was delicious. I will definitely be making this again.

Angel Arguijo

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Chand Chand

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This recipe was easy to follow and the results were amazing. The goat was tender and juicy and the sauce was flavorful. I will definitely be making this again.

I've made this recipe several times and it always turns out great. The goat is always tender and the sauce is always flavorful. I love that I can adjust the spice level to my liking. This is a great recipe for a weeknight meal or for a special occasi

tam tamimi

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Aabukr Gayen

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I'm not usually a fan of goat, but this recipe changed my mind. The curry spices really complemented the meat and the goat was cooked perfectly. I'll be adding this to my regular rotation of recipes.

Michelle

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This curried goat recipe was a hit at my dinner party! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.

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