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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Jamaican Goat Curry   
    Categories: Lamb/mutton, Curry, Chilies, Potatoes, Vegetables   
         Yield: 10 Servings   
       
       1/4 c  Vegetable oil   
         8 tb Curry powder   
         1 tb Allspice *   
         3 lb Goat; can use lamb or beef   
              - if you can't find goat   
              Salt   
         2 lg Onions; chopped   
         2    Habanero or Scotch bonnet   
              - chilies, seeded, chopped   
         2    Inch pc of ginger; peeled,   
              - minced   
         1    Head garlic; peeled, chopped   
         1    (to 2) cans coconut milk   
        15 oz Can of tomato sauce or   
              - crushed tomatoes   
         1 tb Dried thyme   
         4 c  Water; as needed   
         5    Yukon gold potatoes; peeled   
              - in 1" chunks   
       
     Why not goat curry? It was one of my favorite Jamaican   
     foods growing up in New Jersey, along with those awesome   
     meat patties the street hawkers would sell on corners in   
     New York City. Rich, filling and spicy, goat curry (often   
     made with beef back then, when goat was a little harder   
     to find in NYC) was just as good on a hot day as a cold   
     one.   
        
     * Make the curry powder. If you can find Jamaican curry   
     powder, definitely use it. If not, use regular curry   
     powder and add the allspice to it. You will need at   
     least 6 tablespoons of spices for this stew, and you   
     can kick it up to 8-9 depending on how spicy you like   
     it.   
        
     Cut the meat into large chunks, maybe 2-3 inches across.   
     If you have bones you can use them, too. Salt everything   
     well and set aside to come to room temperature for about   
     30 minutes.   
        
     Heat the oil in a large pot over medium-high heat. Mix   
     in 2 tbs 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 will   
     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 habanero to the pot and saute,   
     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   
     saute 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 5 tablespoons of   
     the curry powder. Stir to combine. If you are using 2   
     cans of coconut milk, add 3 cups of water. If you're   
     only using 1 can, add 4 cups of water. Add the thyme.   
     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.   
        
     Once the meat is close to being done -- tender but not   
     falling apart yet -- Add the potatoes and mix in. The   
     stew is done when the potatoes are. Taste for salt and   
     add some if it needs it.   
        
     You might need to skim off the layer of fat at the top   
     of the curry before serving. Do this with a large,   
     shallow spoon, skimming into a bowl. Also, be sure to   
     remove any bones before you serve the curry.   
        
     Time is your friend with goat curry. While it's good   
     freshly made, the stew deepens over time and is actually   
     better several days afterward. It will last for a week   
     or so in the fridge, so make a batch big enough to feed   
     the Jamaican bobsled team and eat it for your lunches   
     during the week.   
        
     The stew is better the day after, or even several days   
     after, the day you make it.   
        
     Serves 8-12   
        
     From: http://simplyrecipes.com/recipes   
        
     Uncle Dirty Dave's Archives   
       
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