Curry Goat
81kcal2.2g protein0.2g fat18.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (curry powder, goat, scotch bonnet) · dairy (goat, scotch bonnet) · egg (goat, scotch bonnet) · peanut (goat, scotch bonnet) · tree nut (goat, scotch bonnet) · sesame (goat, scotch bonnet) · soy (goat, scotch bonnet) · shellfish (goat, scotch bonnet) · fish (goat, scotch bonnet)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkVegan · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 kg | bone-in goat pieces |
| 4 tbsp | Jamaican curry powder |
| 1 unit | onion (chopped) |
| 5 clove | garlic |
| 25 g | ginger |
| 6 sprig | thyme |
| 1 unit | Scotch bonnet chile |
| 500 g | potatoes |
| 1 l | water |
| 2 tsp | salt |
Steps
- marinate60 minrefrigeratedCoat the goat with most of the curry powder, onion, garlic, ginger, thyme and salt and refrigerate. Work the seasoning around the bones and joints so the eventual gravy tastes integrated rather than like curry powder added only to cooking liquid.
- sear20 mingoat browned in batchesBrown the marinated goat in batches in a heavy pot. Do not crowd it; moisture released from too much meat at once steams the surface and sacrifices the roasted flavor that supports the curry gravy.
- saute3 minremaining curry fragrantAdd the remaining curry powder to the pot and cook briefly in the rendered fat and aromatics. This short bloom removes raw spice harshness, but stop before the spices scorch.
- braise120 mingentle simmer, goat becoming tenderReturn all goat to the pot, add the Scotch bonnet and enough water to nearly cover, then simmer gently until the meat is approaching tenderness. Goat shoulder and bony pieces need time for collagen to soften; boiling harder does not speed that conversion cleanly.
- simmer35 minpotatoes tender, gravy concentratedAdd the potatoes and continue simmering until both potatoes and goat are tender and the liquid reduces to a glossy gravy. Remove or break the Scotch bonnet according to desired heat; an intact chile perfumes more gently than a ruptured one.
- rest10 minoff heatRest briefly and skim excess surface fat if needed. Taste the gravy again for salt before serving; reduction concentrates seasoning, so final adjustment belongs at the end rather than early in the braise.