Jamaican style Goat Curry

Combo of aspects of several recipies I have seen, with one important difference. I found that simmering long enough to tenderize goat or mutton tends to muddy the spices. This version starts with a bland stew base, then adds spicing and vegetables toward the end so they taste fresh.

about 600g goat or mutton. 1 Kg if very bony.
1 medium chopped onion, perhaps 250ml volume
4 Tbsp Jamaican curry powder (or other curry, perhaps madras, with extra Allspice and Tumeric)
salt
2 hananero or scoth bonnet peppers, minced
about 25cc ginger, minced
about 300ml coconut milk (less than 1 can)
1 tsp fresh ground allspice
1/2 tsp fresh ground white pepper
1/2 head garlic, minced
1/2 tsp thyme
2 Tbsp tomato paste
1-2 potatoes, cubed
1-2 carrots, cubed
2cc Worchestershire Sauce (optional)

Brown or roast goat/mutton with onions, some of the curry powder (about 1-2 Tbsp), some of the garlic (2-3 cloves worth), white pepper, allspice, about 1/2 tsp salt.

When meat is browned, add about half of the coconut milk, mostly liquid.
Save some of the creamy part for spice mix later.

Cover with water or stock and simmer until meat is starting to get tender, e.g. it can be removed from bones with spoon. About 3-4 hours.

Add potatoes and carrots, cover with water and start vigorous simmer.

In a pan, saute remaining curry powder, garlic, ginger, hot peppers in fatty part of coconut milk. You may want to start with a little oil, then add coconut fats to complete the blending. About 2-3 minutes.

Add tomato paste to spice blend, for another minute or so.

Take saute pan off of the heat, and blend in thyme.

About 10-20 minutes after potatoes and carrots were added, add the spice blend to the simmering pot. Season to taste with salt, Worchestershire. Add more peppers if too mild. Add more tomato paste or some citric acid if too hot. Add water until a little thinner than desired.

Simmer until potatoes and carrots are tender, andother 10-20 minutes.

Last modified: 220712