Jamaican Goat Curry
Recipe: #24643
August 09, 2016
Categories: Curries, Lamb/Mutton, Carribbean, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Canned Tomatoes, Spicy, Kosher Meat, more
"We love goat! Especially when it is curried...be it from India, Trinidad or Jamaica. This can be adapted to a crock pot or slow cooker."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (587 g)
- Calories 609.9
- Total Fat - 36.2 g
- Saturated Fat - 7.5 g
- Cholesterol - 117.5 mg
- Sodium - 805 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 7.8 g
- Sugars - 9.4 g
- Protein - 49.8 g
- Calcium - 136.1 mg
- Iron - 9.4 mg
- Vitamin C - 46.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Place the onion, garlic and ginger in a food processor and blend to a purée.
Step 2
Heat the oil in a dutch oven, add the onion mixture and cook for 5 minutes until softened.
Step 3
Add the chillies, curry leaves, thyme, curry powder and 2 tsp salt or to taste.
Step 4
Cook for 2-3 minutes until fragrant.
Step 5
Tip the goat into the pan.
Step 6
Cook for 5 minutes over a medium-high heat until the meat has browned.
Step 7
Add the chopped tomatoes and stock.
Step 8
Increase the heat, bring to the boil and cook for 10 minutes.
Step 9
Reduce heat, cover and leave to simmer gently for 2½ hrs – remove the lid for the final 30 minutes of cooking.
Step 10
Add the beans to heat through, plus more chilli if you want it spicier.
Step 11
After 5 minutes more, remove from the heat.
Step 12
Add the lemon juice and coriander, and stir well.
Step 13
Serve with warmed roti and rice.
Tips
No special items needed.
0 Reviews
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