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Krista Darnell
Childress, Texas

Curry Goat
by
Krista Darnell

This was listed as one of the national dishes of Jamaica, reserved for special occasions. Whenever I have wethers butchered, I usually tell them to take the scrawniest two or three (usually NubianXs) and just do them up entirely into stew and chili meat. That's what I used on this and it was fantastic. The original receipe calls for the bones to be included and cooked until tender, but they're using a wild kid goat, not a 100 pound, 6 month old wether so I left the bones out.

2 pounds goat meat (stew meat or chili meat works)
1 large onion, chopped
1 garlic clove, minced
1 hot pepper, chopped and seeded (if you
  like it hot, leave the seeds in)
2 tablespoons of curry powder
salt and pepper to taste
2 tablespoons vegetable oil
2 cups of water

Cut meat into bite sized pieces if it's not already cut up. Combine with the onion, garlic, hot pepper, curry powder, and salt and pepper in a resealable bag. Let it sit in the fridge for 1 hour.

Heat the oil in a skillet over medium heat and brown the meat and vegetables until evenly cooked. Add the water, cover, and simmer for 1 hour. Correct the seasonings to taste and add more water if needed after the hour, then continue to cook until the meat is tender, 20-25 minutes more depending on the meat.

Serve over white rice with green bananas, fried plantains and chutney, or anything you want. You can also add cubed sweet potato or tomatoes to the curry as it cooks.


 

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