Nevis Curried Goat Stew Food

CURRIED GOAT

Steps:

• Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
• Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
• Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
• Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
• Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.

JAMAICAN CURRIED GOAT

Steps:

• 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.

JAMAICAN GOAT CURRY

Steps:

• If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
• Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
• Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
• Pat the meat dry and brown well in the curried oil. Do this in batches and don't overcrowd the pot. It may take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.).
• Add the onions and pepper to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
• Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
• If you want to cook on the stove, bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
• If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
• If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
• If you used bones, remove them before serving.

NEVIS CURRIED GOAT STEW

Steps:

• Wash & cut meat into bite sized pieces. Combine ingredients & rub into meat.
• Cover and marinate in the refrigerator for at least 6 hours.
• Bring stock to a simmer in a heavy saucepan. Now add all the meat, ingredients, and marinade to the simmering stock.
• Cover pot & cook slowly over medium heat, stir occasionally.
• Continue to simmer for at least 2 hours or until meat is tender.
• Add more stock if necessary.
• Remove bay leaves before serving.
• Serve over Basmati rice, accompanied by roti bread or corn muffins for sopping up the gravy.

CURRIED GOAT STEW

Steps:

• Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
• Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.
• Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
• Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. Stir the pot frequently to prevent the sauce from sticking to the pot
• Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors. Approximately 30-40 minutes. Stir occasionally adding water as needed
• Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
• Serve warm with desired side dish.

GOAT STEW

Steps:

• Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
• Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
• Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.