For several hours or until the apple butter is thick and crimson, I bake and bake them in the oven.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 44 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 59 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds goat stew meat, cut into 1-inch cubes
- 2 fresh hot chile peppers, seeded and chopped
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 ½ cups vegetable broth
- 1 bay leaf
- 3 potatoes, peeled and cut into 1-inch chunks, or more as desired
Instructions
- Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
- Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
- Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
- Remove stockpot from heat, skim off surface fat, and remove bay leaf.
- Substitute homemade stock or water for the vegetable broth, if desired.
- The hotter the type of chile pepper you choose, the hotter the overall dish.
- Lamb or pork can be substituted for the goat.
- We prefer to serve this with bruschetta instead of rice.
- We like to serve this meal with Slow Cooker Tapioca for dessert.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 509 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe, I used the slow cooker, and the aroma from the seasoning just filled my home. Very traditional island flavor!
Delicious
I’ve never made curry before, this was delicious!
I loved it and so did my husband…I made several changes to the original recipe. I used more curry powder and I don’t know how much more because I’m a sight cook not measured. I used rice, frozen peas and carrots instead of potatoes. I didn’t use cayenne pepper I used a jerk seasoning for heat. I cooked it longer and used more liquid and allowed it to cook down till it was just enough to add my veggies which I returned it to boiling and when it did I added my minute rice and then turned it off. Tastes great.
delicious recipe and I did not use the hot chile peppers
It was very good! I probably won’t be ordering it at my local restaurant now that I can make it. I actually made it twice! The 1st time, I subbed [dried] cayenne for chili peppers and it was too hot and I wasn’t getting enough curry kick. This time I backed off the cayenne and upped the curry a tbsp. Tweaking complete!
We liked this a lot, but it was slightly too “peppery” for us. I used jalapenos, like the submitter (because I’m a spice wimp) – but I think mine were super hot, because my skin is still burning from removing the ribs and seeds. Next time I’ll cut it back to just one (and use gloves)! I threw in a couple of carrots, and cooked it in my cast iron dutch oven, initially on the stove, but then put into a 250 degree oven for 3 hours. The goat meat fell right off of the bone. We ate it with bread, but this would go great with rice too. Thanks for sharing this recipe!