Jamaican Curried Goat

He likes this Jamaican curried goat hot, I like it good. We compromise on jalapeño peppers.

Preparation Details

Prep Time: 15 mins

Cook Time: 1 hr 45 mins

Total Time: 3 hrs

Servings: 8

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

Steps

1. Combine goat meat, chile peppers, curry powder, garlic, salt, and black pepper in a bowl. Cover and marinate in the refrigerator, 1 hour to overnight.
2. Remove goat meat mixture from bowl; pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook goat meat in batches, browning on all sides, 5 to 6 minutes per batch; transfer to a plate. Add onion and celery to stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
3. Stir 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.
4. Remove stockpot from heat; skim off surface fat and remove bay leaf.