Goat meat is fantastic! Join Hank Shaw as he guides us through a spicy and flavorful goat curry recipe.
“What are we going to do with this goat?” Elise asked. Her acupuncturist Steve had given her a whole front shoulder of a goat from a local farm.
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Why not make goat curry? It’s one of my favorite Jamaican dishes, alongside those amazing meat patties from New York City street vendors. Rich, filling, and spicy, goat curry (sometimes made with beef in the past when goat was harder to find) is perfect for any weather.
This dish is a Jamaican classic, like jerk chicken. Long-simmered stews are great for using tough cuts of meat or those with bones. Goat is ideal if you can find it, often available in ethnic markets, especially halal ones. If not, lamb or beef are good substitutes.
Jamaican curry powder differs from Indian curry powder, though they share many ingredients like turmeric, coriander, cumin, mustard, and cayenne. Jamaican curry emphasizes allspice, so if you can’t find it, mix some allspice with regular curry powder.
Is this stew spicy? Yes, but not overwhelmingly so. We used one habanero chile, and the heat was subtle. For a spicier dish, you can use 4-5 habaneros.
Goat curry improves with time. While delicious fresh, it becomes even better over a few days. It lasts about a week in the fridge, so make a big batch to enjoy throughout the week.
Ingredients
- 1/4 cup vegetable oil
- 6 to 8 tablespoons curry powder
- 1 tablespoon allspice
- 3 pounds goat stew meat (or lamb/beef)
- Salt
- 2 medium onions, chopped
- 1 to 2 habanero or Scotch bonnet peppers, seeded and chopped
- 1 (2-inch) piece ginger, peeled and minced
- 1 head garlic, peeled and chopped
- 1 to 2 (15-ounce) cans coconut milk
- 1 (15-ounce) can tomato sauce or crushed tomatoes
- 1 tablespoon dried thyme
- 3 to 4 cups water
- 5 Yukon gold potatoes, peeled and cut into 1-inch chunks
Method
1. Make the curry powder:
If you can find Jamaican curry powder, use it. If not, combine regular curry powder with allspice. You’ll need at least 6 tablespoons for this stew, more if you like it spicy.
2. Prepare the goat meat:
Cut the meat into large chunks (2-3 inches). Salt well and let it sit at room temperature for about 30 minutes.
3. Heat the curry powder in oil:
In a large pot, heat the oil over medium-high heat. Add 2 tablespoons of curry powder and heat until fragrant.
4. Brown the meat:
Pat the meat dry and brown it in batches in the curried oil. Set the browned meat aside in a bowl.
5. Cook the vegetables:
Add the onions and habanero to the pot and sauté until the onions start to brown, about 5 minutes. Add the ginger and garlic and cook for another 1-2 minutes.
6. Combine ingredients:
Return the meat (and bones if using) to the pot. Add the coconut milk, tomatoes, remaining curry powder, and thyme. Stir well. Add water: 3 cups if using 2 cans of coconut milk, 4 cups if using 1 can.
7. Simmer:
Bring to a simmer and cook until the meat is tender, at least 2 hours, longer if using mature goat.
8. Add potatoes:
Once the meat is tender but not falling apart, add the potatoes. The stew is done when the potatoes are tender. Taste and add salt if needed.
9. Skim fat and serve:
Skim off excess fat from the top of the curry before serving. Remove any bones. Serve with Jamaican rice and peas (coconut rice with kidney beans).
Enjoy your delicious, spicy goat curry!