Jamaican Curried Stew

The recipe calls for goat, but it is expensive and hard to come by for us. We have substituted with Lamb and Grassfed beef.

Photo by Vikki A.

PREP TIME

30

minutes

TOTAL TIME

210

minutes

SERVINGS

8

Servings

PREP TIME

30

minutes

TOTAL TIME

210

minutes

SERVINGS

8

servings

Ingredients

  • 2-3

    POUNDS GOAT MEAT OR LAMB, CUBED (NOTE: IF USING GOAT MEAT, HAVE YOUR BUTCHER CUT IT INTO CUBES, AS IT USUALLY HAS BONES.)

  • DASH SALT

  • 1/4

    CUP VEGETABLE OIL

  • 8

    TABLESPOONS JAMAICAN CURRY POWDER, DIVIDED

  • 2

    ONIONS, CHOPPED

  • 4

    SCOTCH BONNET OR HABANERO PEPPERS, CORED AND SEEDED

  • I (2-X-3-INCH) GINGER ROOT, PEELED

  • I GARLIC BULB, PEELED AND CHOPPED

  • 2

    (13.S-0UNCE) CANS COCONUT MILK

  • I (lS-0UNCE) CAN CRUSHED TOMATOES

  • I TABLESPOON THYME, DRIED

  • 4

    CUPS WATER

  • 5

    SWEET POTATOES, PEELED AND CUT INTO CUBES

Directions

I. Salt meat and set aside for 30 minutes. 2. Heat the oil in a large pot over medium-high heat, and add 2 tablespoons of curry powder. Stir into the oil for about 3 minutes. Add the meat in batches without crowding, stirring to brown and coat with the curry. After all the meat from your batches have browned, remove from pot and set aside. Add the onions and habaneros to the pot; sprinkle with salt, and saute until the onions start to brown. Add the ginger and garlic to the onion mixture and sauté for another 2-3 minutes. Put the meat back in the pot; add the coconut milk, tomatoes and the remainder of the curry powder. Stir to combine. Add the thyme and water and mix well. Reduce heat to a simmer and continue cooking for 2 hours. 3. Add the potatoes and continue cooking until they are tender. Can be served with rice and kidney beans or pigeon peas.

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