| Level: | Intermediate |
| Total: | 6 hr 25 min |
| Active: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 medium onion, chopped
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 10 sprigs thyme, leaves stripped
- 1 Scotch bonnet or habanero pepper, stemmed
- 1 tablespoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 5 pounds goat leg, cut into 2-inch cubes
- 5 tablespoons West Indian/Caribbean curry powder
- 1 cup vegetable oil
- 1 cup medium-diced carrot
- 3 cups diced yellow onion
- 4 cups diced russet potato
- 1 cup chopped scallion
Instructions
- For the wet jerk seasoning: To a blender, add the onions, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
- For the curried goat: Place the goat meat in a large mixing bowl. Add the wet jerk seasoning and 3 tablespoons of the curry powder; mix well. Cover and refrigerate for at least 4 hours, preferably overnight.
- Heat the vegetable oil in a stockpot or braising pot. Add the remaining 2 tablespoons curry powder; stir into the hot oil. Add the seasoned goat and 2 cups water, and bring to a simmer. Cover and braise over medium heat for 1 hour, turning often.
- Add the carrot, onion and potato. Simmer for an additional 30 minutes or until the potatoes are tender. Add the scallion and cook for an additional 5 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 915 |
| Total Fat | 47 g |
| Saturated Fat | 5 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 83 g |
| Cholesterol | 215 mg |
| Sodium | 728 mg |
Reviews
THIS RECIPE IS TO DIE FOR. I HAVE MADE SEVERAL OTHER RECIPES BUT THIS TOPS THEM ALL. I BROWN THE MEAT AND USE 4 CANS OF COCONUT MILK INSTEAD OF WATER.
YES THE BEST RECIPE RECEIVED.