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| Image of Curry Goat and rice at Notting Hill Carnival 2007 (Photo credit: Wikipedia) |
By Juvy S. Iliwiliw
Goat is often used in Caribbean home cooking, but this dish is also delicious made with beef. Look for goat meat at Latin markets or special-order it from a butcher. Goat meat is also available online nowadays so you can cook curried goat stew in an instant.
You will need:
4 pounds 1½-inch cubes boneless goat meat (such as leg) or boneless beef chuck
3 tablespoons curry powder
1 tablespoon turmeric
1½ teaspoons salt
2 large onions, chopped
8 garlic cloves, chopped
5 fresh thyme sprigs
1 tablespoon finely chopped peeled fresh ginger
1 bay leaf
¼ teaspoon minced seeded Scotch bonnet or habanero chile
2 cups (or more) beef broth
1½ pounds white-skinned potatoes, peeled, cut into ½-inch cubes
1 cup chopped green onions, divided
Here’s how:
Place meat in heavy large pot. Stir curry powder, turmeric, and salt in small bowl. Sprinkle over meat; toss to coat. Let stand at least 2 hours or chill up to 4 hours.
Mix onions, garlic, thyme, ginger, bay leaf, and chile into meat. Add 2 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour 15 minutes. Add potatoes; simmer uncovered until meat and potatoes are tender, adding more broth to moisten if dry, about 15 minutes longer. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.)
Mix ½ cup green onions into stew; transfer to bowl. Sprinkle with remaining ½ cup green onions.
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