This recipe appears in:The Nasty Bits: Goat Meat, Part One
About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.
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- 1/4 cup vegetable oil
- 3 pounds bone-in goat meat for stew (about 2-inch chunks)
- 2 medium onions, chopped medium (about 2 cups)
- 3 medium cloves garlic, smashed
- 4 to 5 tablespoons Jamaican curry powder (spicy or non spicy)
- 2 to 3 habañero or Scotch bonnet peppers, seeded and chopped
- A 2-inch piece of ginger, peeled and minced (about 2 tablespoons minced)
- 1 quart cups water or low-sodium chicken broth
- Kosher salt
- 2 medium russet potatoes, peeled and cut into 1-inch cubes (about 2 cups)
Heat 2 tablespoons oil in a 3 quart saucepan or dutch oven over medium-high heat until shimmering. Add 1/3 of goat to pan and brown on all sides, about 6 minutes. Transfer to a plate. Repeat with remaining goat in two more batches, adding additional oil as necessary and controlling heat to prevent burning.
Return pan to heat and add onions and garlic. Cook, stirring frequently, until onions are softened, about 4 minutes. Add curry powder and cook, stirring constantly until fragrant, about 30 seconds.
Add ginger and pepper and cook, stirring frequently, until fragrant, about 1 minute. Add the water or chicken broth to the pot, along with the browned meat. Add 2 teaspoons kosher salt. Scrape up any browned bits from bottom of pot. Bring to a boil, reduce to a simmer, cover the pot, and cook for 1 1/2 hours. Add potatoes and continue cooking until goat is completely tender, 30 minutes to 1 hour longer.
Skim the fat off the broth. Or, let the curry cool and place it into the refrigerator. Skim off the solidified fat on top. Warm the curry again. Season to taste with more salt, and serve.