0.0 – 0 reviews • Gluten Free
| Level: |
Intermediate |
| Total: |
2 hr 50 min |
| Active: |
35 min |
| Yield: |
8 servings |
Ingredients
- 2 pounds goat meat, cut into 1/2-inch cubes
- 1/4 cup fresh lime juice (from about 2 limes)
- 1 teaspoon ground allspice
- 1 teaspoon jerk seasoning
- 1/2 teaspoon ground ginger
- 2 sprigs fresh parsley
- 2 sprigs fresh thyme
- 1 bunch fresh chives
- 1 bay leaf
- 2 tablespoons canola oil
- 1 teaspoon cumin seeds
- 5 cloves garlic, finely chopped
- 2 tablespoons Jamaican curry powder
- 2 large sweet yellow onions, finely diced (about 3 cups)
- 1 whole habanero pepper, wrapped in cheesecloth
- 2 tablespoons tomato paste
- Two 13.5-ounce cans coconut milk
- 4 medium carrots, cut into 1/2-inch dice (about 2 cups)
- 2 large russet potatoes, cut into 1/2-inch dice (about 2 cups)
- 1 tablespoon Jamaican brown rum
- 4 tablespoons butter
- Jasmine rice, for serving
Instructions
- Wash the goat and cover in lime juice in a bowl; set aside.
- Stir together allspice, jerk seasoning, ginger, parsley, thyme, chives and bay leaf in a bowl and set aside. Heat oil in a Dutch oven until it starts to smoke, then add cumin seeds and garlic. Fry until toasted, then add curry powder, onions and habanero and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 1 minute. Add coconut milk and simmer until it boils. Add goat (discard lime juice), carrots and potatoes and simmer on medium-low for 45 minutes. Turn flame to low and stir in rum and butter, then simmer for 1 hour 30 minutes.
- Discard habanero. Serve over Jasmine rice.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
525 |
| Total Fat |
33 g |
| Saturated Fat |
23 g |
| Carbohydrates |
32 g |
| Dietary Fiber |
5 g |
| Sugar |
5 g |
| Protein |
29 g |
| Cholesterol |
80 mg |
| Sodium |
168 mg |
