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In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can't find goat meat you can substitute lamb or mutton.
• 2 pounds goat meat, diced
• 3 tablespoons curry powder, divided
• 2 medium onions, diced
• 3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
• 1 teaspoon black pepper
• 2 cloves garlic
• Salt to taste
• 2 green onions, thinly sliced
• 1 sprig fresh thyme
• 12 allspice berries
• 1/4 cup vegetable oil
• 2 large potatoes, peeled and diced
• 2 large carrots, peeled and diced
In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.
Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.
Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.
Serve with rice or flatbreads.
Ingredients
• 2 pounds goat meat, diced
• 3 tablespoons curry powder, divided
• 2 medium onions, diced
• 3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros)
• 1 teaspoon black pepper
• 2 cloves garlic
• Salt to taste
• 2 green onions, thinly sliced
• 1 sprig fresh thyme
• 12 allspice berries
• 1/4 cup vegetable oil
• 2 large potatoes, peeled and diced
• 2 large carrots, peeled and diced
Instructions
In a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight.
Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes.
Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes.
Serve with rice or flatbreads.
| Servings |
| 4 |
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In Jamaica, they call pimento allspice. You can find allspice berries in the spice section of your grocery store, but they are often less expensive bought in bulk at a natural foods store. If you can't find goat meat you can substitute lamb or mutton.
Ingredients• 2 pounds goat meat, diced • 3 tablespoons curry powder, divided • 2 medium onions, diced • 3 (or more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros) • 1 teaspoon black pepper • 2 cloves garlic • Salt to taste • 2 green onions, thinly sliced • 1 sprig fresh thyme • 12 allspice berries • 1/4 cup vegetable oil • 2 large potatoes, peeled and diced • 2 large carrots, peeled and diced InstructionsIn a large bowl, toss the meat with 2 tablespoons curry and everything except the potatoes and carrots. Cover the bowl with plastic wrap and refrigerate overnight. Pour the oil into a very large skillet over medium high heat. Add 1 tablespoon curry to the oil and stir. Add the meat, marinade, carrots and potatoes to pan and stir. Pour in 1 1/2 cups water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 minutes. Taste and adjust seasonings. If desired, add another Scotch bonnet, whole, and cook 5 more minutes. Serve with rice or flatbreads.
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