Friday, 01 February 2013 07:38

Jamaican Curried Goat Stew

This tasty recipe allow for lots of flexibility with spice – add more for significant heat or less for a more mellow experience. Best when made the day before and allowed to rest overnight. Serve over rice. Makes 8 bowls.


  • 3 lbs. Christiansen's Family Farm goat stew meat
  • 4 - 6 organic Yukon Gold's or other medium-starch all-purpose potatoes
  • 2 white or yellow organic onions
  • 4 – 8 organic jalapeño or Serrano peppers
  • 1 thumb sized knob fresh organic ginger
  • 8 – 12 organic garlic cloves
  • 6-8 tablespoons organic Teeny Tiny Spice Co of Vermont British Curry powder
  • 2 tablespoons fresh organic thyme
  • 3 cups Coconut Milk
  • 2 cups tomato sauce
  • ¼ cup LHF California extra-virgin olive oil
  • Diamond kosher salt and Pohnpei Pepper Co. fresh pepper

Peel the potatoes and cut into 1-inch chunks
Chop the onions.
Seed and chop the peppers.
Mince or finely grate the ginger.
Chop the garlic.
Finely chop the thyme leaves.

Cut the meat into large 1 – 2 inch chunks, if necessary. Liberally salt all sides and set aside at room temperature for at least 30 minutes.
Heat a Dutch Oven or large pot over medium-high heat. Add in the oil, then stir in 2 tablespoons of the curry powder, stirring constantly until well combined and very fragrant.
Pat the meat dry. Working in batches, and taking care not to crowd your pan (or the meat will steam and not brown correctly) brown the goat meat well on all sides. Set the meat aside.
To the same pot, mix in the onions and hot peppers, plus salt and pepper to taste. Sauté, stirring occasionally, until the onions are lightly softened, about 3 – 5 minutes. Add in the fresh ginger and garlic, and sauté for a few minutes more.
Add the seared meat and any juices back into the pot. Stir in the coconut milk, tomato sauce and the remaining curry powder to combine, then mix in the chopped thyme and 3 cups of water.
Bring the broth to a simmer, then reduce the heat to medium-low and cook until the meat is very tender, around 2 hours. Occasionally skim any fat with a slotted spoon that has develops at the top.
Add in the potatoes and cook until tender, about 10 – 12 minutes. Salt and pepper to taste. Serve right away or hold in the fridge for a few days. The dish's flavor improves after a day or two's rest.

Last modified on Friday, 01 February 2013 16:04