Subj : National Curry Week - 3
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 07:53 pm

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
 
MMMMM

.... "The only way you can beat the lawyers is to die with nothing" -- Will
oger
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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