MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Jamaican Goat Curry
Categories: Lamb/mutton, Curry, Chilies, Potatoes, Vegetables
     Yield: 10 Servings

   1/4 c  Vegetable oil
     8 tb Curry powder
     1 tb Allspice *
     3 lb Goat; can use lamb or beef
          - if you can't find goat
          Salt
     2 lg Onions; chopped
     2    Habanero or Scotch bonnet
          - chilies, seeded, chopped
     1    Ginger piece (2"); peeled,
          - minced
     1    Garlic head; peeled, chopped
     1    Can coconut milk; up to 2
    15 oz Can of tomato sauce or
          - crushed tomatoes
     1 tb Dried thyme
     4 c  Water; as needed
     5    Yukon gold potatoes; peeled
          - in 1" chunks

 Why not goat curry? It was one of my favorite Jamaican foods
 growing up in New Jersey, along with those awesome meat patties the
 street hawkers would sell on corners in New York City. Rich,
 filling and spicy, goat curry (often made with beef back then, when
 goat was a little harder to find in NYC) was just as good on a hot
 day as a cold one.

 * Make the curry powder. If you can find Jamaican curry powder,
   definitely use it. If not, use regular curry powder and add the
   allspice to it. You will need at least 6 tb of spices for this
   stew, and you can kick it up to 8 to 9 depending on how spicy you
   like it.

 Cut the meat into large chunks, maybe 2 to 3" across. If you have
 bones you can use them, too. Salt everything well and set aside to
 come to room temperature for about 30 minutes.

 Heat the oil in a large pot over medium-high heat. Mix in 2 tb of
 the curry powder and heat until fragrant.

 Pat the meat dry and brown well in the curried oil. Do this in
 batches and don't overcrowd the pot. It will take a while to do
 this, maybe 30 minutes or so. Set the browned meat aside in a bowl.
 (When all the meat is browned, if you have bones, add them and
 brown them, too.)

 Add the onions and habanero to the pot and saute, stirring from
 time to time, until the onions just start to brown, about
 5 minutes. Sprinkle some salt over them as they cook. Add the
 ginger and garlic, mix well and saute for another 1 to 2 minutes.

 Put the meat (and bones, if using) back into the pot, along with
 any juices left in the bowl. Mix well. Pour in the coconut milk and
 tomatoes and 5 tb of the curry powder. Stir to combine. If you are
 using 2 cans of coconut milk, add 3 cups of water. If you're only
 using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer
 and let it cook until the meat is falling-apart tender, which will
 take at least 2 hours. Longer if you have a mature goat.

 Once the meat is close to being done--tender but not falling apart
 yet--add the potatoes and mix in. The stew is done when the
 potatoes are. Taste for salt and add some if it needs it.

 You might need to skim off the layer of fat at the top of the curry
 before serving. Do this with a large, shallow spoon, skimming into
 a bowl. Also, be sure to remove any bones before you serve the curry.

 Time is your friend with goat curry. While it's good freshly made,
 the stew deepens over time and is actually better several days
 afterward. It will last for a week or so in the fridge, so make a
 batch big enough to feed the Jamaican bobsled team and eat it for
 your lunches during the week.

 The stew is better the day after, or even several days after, the
 day you make it.

 From: http://simplyrecipes.com/recipes

 Uncle Dirty Dave's Archives

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