This brothy version of a classic Jamaican stew is lighter than most. Marinating goat for one or two days with spices, aromatics and yogurt makes it exceptionally tender.
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10 scallions, quartered crosswise
1/2 medium onion, finely chopped
One 2 1/2-inch piece of fresh ginger, finely chopped
1/2 cup finely chopped cilantro
1/3 cup plain yogurt
1/4 cup plus 2 tablespoons West Indian curry powder (see Note)
1/4 cup ground coriander
3 tablespoons garam masala
3 tablespoons vegetable oil
4 pounds meaty, well-trimmed goat forequarter, cut into 2 1/2-inch pieces
1/4 cup vegetable oil
3 quarts vegetable stock
10 scallions, coarsely chopped
1 medium red pepper, coarsely chopped
1 medium red onion, coarsely chopped
1 large carrot, coarsely chopped
10 thyme sprigs
1 Scotch bonnet or habanero chile, stemmed and halved lengthwise
1 cup frozen peas
Apricot-Ginger Chutney and warm roti or naan, or Rice and Peas, for serving
How to Make It
Step 1 Marinate the goat
In a food processor, combine all of the ingredients except the pieces of goat and pulse until finely chopped. In a large bowl, rub all of the marinade into the meat. Cover with plastic wrap and refrigerate for at least 24 or up to 36 hours.
Step 2 Make the stew
Wipe the marinade off the goat and season the pieces with salt and pepper. In a large enameled cast-iron casserole, heat the oil. Working in batches, brown the goat on all sides over moderate heat, about 10 minutes per batch; transfer to a plate.
Pour off the fat in the casserole and return all of the goat to it. Add the vegetable stock and bring to a boil, scraping up any browned bits on the bottom of the casserole. Reduce the heat to moderate and simmer uncovered for 3 hours, skimming as necessary. Cover the casserole and continue cooking until the goat is tender, about 1 1/2 hours longer.
Add the scallions, red pepper, red onion, carrot, thyme and chile and simmer uncovered until the goat is very tender and the vegetables are softened, about 30 minutes. Stir in the peas and simmer for 5 minutes. Discard the thyme sprigs and skim off the fat. Season the stew with salt and pepper and serve with Apricot-Ginger Chutney and warm roti or naan, or Rice and Peas.
The curried goat can be refrigerated for up to 4 days. Skim off and discard the layer of fat on the surface
and bring to a simmer over moderate heat before serving.
West Indian curry powder usually contains allspice, which Indian blends often don’t, and it’s usually quite yellow thanks to a large amount of turmeric. It’s available at spice shops and at kalustyans.com. Goat forequarter includes the neck, shoulder and shank. Ask your butcher to cut the bone-in meat into 2 1/2-inch pieces.
WINE: Red Côtes du Rhône, usually a blend of Syrah and Grenache, tends to have juicy fruit and a spice edge that’s nice with this stew.
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