Saint Lucia Curry Goat
Main Dish • Herb & Spice Blend, Herbs & Spices, Lamb, Potatoes, Vegetable
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Ingredients
- 3-3½ pounds (1.5-2k) goat meat ((cut into chunks))
- ¼ cup (60ml) cooking oil
- 4-5 tablespoons (30-40g) Jamaican curry powder
- 2 teaspoons (10g) minced garlic
- 1-2 teaspoons (5-10g) minced ginger
- 1 medium onion, (sliced)
- 1 teaspoon (2-3g) white pepper
- 1-2 teaspoons (1-2g) fresh thyme
- 2 green onions, (sliced)
- 1 tablespoon (15g) tomato paste
- water (to cover)
- 2-3 medium potatoes, (peeled and cut into chunks)
- 1 whole scotch bonnet pepper ((or any hot pepper; adjust to suit tastes))
- 1 tablespoon (10g) bouillon powder ((optional))
- salt (to taste)
Directions
- 1. Season the goat meat with salt and pepper, and set aside.
- 2. In a large pot, heat oil over medium heat until hot, then add the meat, stirring frequently and scraping browned bits off the bottom.
- 3. When the meat has browned, add the curry powder and stir for 1-2 minutes.
- 4. Then add the garlic, ginger, onion, white pepper, thyme, scallions (green onions), tomato paste, and scotch bonnet pepper, and stir for another minute.
- 5. Pour in just enough water (or broth) to cover the meat, bring to a boil, and simmer until tender. The time will depend on the meat, altitude, and preference, but mine takes 2-3 hours. Stir occasionally and add more liquid as needed.
- 6. Add the potatoes and bouillon powder 15-20 minutes before the stew is done. Continue cooking it until the potatoes are tender. For a thicker stew, cook the potatoes until they start falling apart. You can thin it with water or stock if it gets too thick.
