|Jamaican style goat and potato|
While this can be made in any heavy saucepan, I like doing it on the stove-top in a Dutch Oven.
First you want to take 2 lbs. of cubed bone-in goat meat and season it thoroughly with the following:
Approx. 2 tablespoons of curry powder ( you want the goat totally coated)
2 tablespoons sea salt (or to taste)
|Season goat and let rest in the fridge 3-4 hours min.|
6 minced garlic cloves
2 tablespoons of a Caribbean style hot sauce of your choice. (Or to taste). I used Grace's Scotch Bonnet based Hot Pepper sauce.
Toss the goat to coat with all these ingredients and then put in the fridge for at least 3-4 hours and for as long as 12 hours.
When you are ready to cook the goat first brown it in the dutch oven on the stove-top in olive or vegetable oil.
|Simmer in water and stock for one hour|
After an hour taste. At this point you can add salt, more curry powder and more hot sauce to taste if desired.
|Add potato and tomato paste to simmer for another 1/2 hour|
Then add 4 quartered (cut into four pieces) medium sized uncooked, unpeeled potatoes. Also add 1 tablespoon of tomato paste. Bring it all to a boil again, reduce the heat and simmer for approximately another 30 minutes.
The goat should be fall-off-the-bone and the
potatoes truly delicious. The dish will also have a nice, thick gravy.
This is perfect served with rice or rice and peas, a green salad, extra hot sauce on the side and ice cold lagers or a hearty red wine.
See Also: Slow Cooked Curried Goat Stew
See Also: Clay Baked Spicy Curried Goat