Jamaican Goat Curry

Back in the Caribbean, it is time again for this great and healthy meat, so hard to get in the US, yes GOAT. Here in the form of a Jamaican goat curry, modified with thanks from the recipe by Hank Shaw to reduce cooking time and propane burn.







Ingredients

• 2 lb cubed goat  (goat stew)
• 1/4 cup vegetable oil
• 6 Tbsp curry powder
• 1 Tbsp allspice (see step 1)
• Salt
• 2 onions, chopped
• 1 chopped habanero pepper, or 2 Tbsp Matouk hot sauce
• 2-inch piece of ginger, peeled and minced
• 1 head of garlic, peeled and chopped
• 1 can coconut milk
• 1 small can of diced or crushed tomatoes
• 1 Tbsp dried thyme
• 2-3 cups water
• 5 potatoes, peeled and cut into 1-inch chunks

Preparation

• Bring the meat to room temperature and pat it dry; salt it
• Mix the Allspice and Curry powder (spice)
• Heat the oil in a pressure cooker over medium high; add 2 Tbsp of spice and heat for 1 minute
• Brown the meat cubes and any bones on all sides, in small batches
• Remove the meat to a bowl and sauté the onions until light brown. Add the ginger, garlic and pepper or hot sauce and heat for 1 minute
• Return the meat, bone and juices to the cooker; pour in the water, coconut milk, tomatoes, thyme and the rest of the spice; stir well
• Pressure cook for 45 minutes 
•  De pressurize cooker, add potatoes and fast simmer for 20 minutes.

• Let cool, skim grease and remove bones

The curry can now be eaten, or better, let to rest and reheated the next day. Served with rice or quinoa pilaw or beans and rice.