Curried Goat Stew Recipes

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JAMAICAN CURRIED GOAT



Jamaican Curried Goat image

He likes it hot, I like it good. We compromise on jalapeno peppers.

Provided by Roxy

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h59m

Yield 8

Number Of Ingredients 12

2 pounds goat stew meat, cut into 1-inch cubes
2 fresh hot chile peppers, seeded and chopped
2 tablespoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 rib celery, chopped
2 ½ cups vegetable broth
1 bay leaf
3 potatoes, peeled and cut into 1-inch chunks, or more as desired

Steps:

  • Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
  • Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
  • Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
  • Remove stockpot from heat, skim off surface fat, and remove bay leaf.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 20.1 g, Cholesterol 53.2 mg, Fat 7.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 509.3 mg, Sugar 3.5 g

NEVIS CURRIED GOAT STEW



Nevis Curried Goat Stew image

This is the national dish in Nevis, West Indies. Delicious curried goat stew. It's really good and every restaurant on the island has it on the menu. Now I doubt this recipe will be reviewed by many, if at all. I just want to post it in case someone is looking for it and so I don't forget how to make it. If you do happen to make it, be sure to serve it over steaming hot white rice and with corn bread and ice cold beer!

Provided by Penny Stettinius

Categories     Curries

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs goat meat
1 teaspoon salt
1 teaspoon fresh ground black pepper
3 tablespoons curry powder (preferably Madras style)
2 garlic cloves, minced
1 onion, diced finely
2 scallions, diced finely
2 bay leaves
2 scotch bonnet peppers, minced
2 fresh thyme sprigs
3 cups vegetable stock

Steps:

  • Wash & cut meat into bite sized pieces. Combine ingredients & rub into meat.
  • Cover and marinate in the refrigerator for at least 6 hours.
  • Bring stock to a simmer in a heavy saucepan. Now add all the meat, ingredients, and marinade to the simmering stock.
  • Cover pot & cook slowly over medium heat, stir occasionally.
  • Continue to simmer for at least 2 hours or until meat is tender.
  • Add more stock if necessary.
  • Remove bay leaves before serving.
  • Serve over Basmati rice, accompanied by roti bread or corn muffins for sopping up the gravy.

Nutrition Facts : Calories 288.7, Fat 6.1, SaturatedFat 1.8, Cholesterol 129.3, Sodium 774.5, Carbohydrate 8.7, Fiber 2.8, Sugar 2.7, Protein 48.3

CURRIED GOAT STEW



Curried Goat Stew image

Curried Goat Stew an amazing recipe for goat stew that is intriguing and spicy without being overly hot . A stew widely consumed in the Caribbean and Africa.

Provided by Imma

Categories     Main

Time 1h45m

Number Of Ingredients 14

2 ½-3 pounds goat meat (cut in small pieces)
1/2 cup cooking oil
1 medium onion sliced
1 teaspoon minced ginger
1 teaspoons minced garlic
4 Roma tomatoes diced
3- 4 teaspoons curry powder
1- teaspoon white pepper
1 teaspoon smoked paprika
1 teaspoon chopped fresh thyme
2- tablespoon parsley
2 green onions sliced
1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper)
1 tablespoon Bouillon Maggie (optional)

Steps:

  • Boil goat meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 60 -90 minutes or more, depending on how you like your goat cooked. I sometimes use the pressure cooker to shorten the process. Reserve the stock for later use.
  • Add ¼ cup oil to the pot/pan and brown the goat for about 5-10 minutes.
  • Then, add the chopped onions, ginger, and garlic to perfume the oil and meat, continue frying the meat for1- 2 minutes, be careful not to let the garlic burn
  • Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme. Stir the pot frequently to prevent the sauce from sticking to the pot
  • Add salt and bouillon according to preference with about 2 cups of stock. Bring to a boil and let it simmer to blend all the flavors. Approximately 30-40 minutes. Stir occasionally adding water as needed
  • Finally add green onions. Adjust seasonings, sauce consistency with water/stock and salt.
  • Serve warm with desired side dish.

Nutrition Facts : Calories 323 kcal, Carbohydrate 7 g, Protein 17 g, Fat 25 g, SaturatedFat 2 g, Cholesterol 51 mg, Sodium 325 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CURRY GOAT



Curry Goat image

Provided by Food Network

Categories     main-dish

Time 15h30m

Yield 6 servings

Number Of Ingredients 16

1/2 cup soy sauce
1/4 cup curry powder
1/4 cup chopped garlic
2 tablespoons chopped fresh basil
1 tablespoon crushed red pepper
1 teaspoon dried oregano
1 teaspoon ground black pepper
2 pounds goat meat, cut into 2-inch chunks
1/2 cup oil
4 cups coconut milk
2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped carrots
1/4 cup chopped green onion
4 bay leaves
Rice or rice and peas, for serving

Steps:

  • For the marinade: Mix the soy sauce, curry powder, garlic, basil, crushed pepper, oregano and black pepper in a large bowl. Add the goat to the bowl and marinate overnight.
  • For the curry: Remove the goat from the marinade. Heat the oil in a large pan and add the goat. Turn the heat to medium and sear the goat until brown, about 15 minutes. Add the coconut milk and 4 cups water. Cover and cook, about 2 hours.
  • Add the onions, bell peppers, carrots, green onions and bay leaves and simmer, about 1 hour.
  • Serve with rice or rice and peas.

JAMAICAN CURRIED GOAT



Jamaican Curried Goat image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 3 to 4 servings

Number Of Ingredients 10

2 pounds goat meat
1 teaspoon ground allspice
1 teaspoon seasoning salt
2 tablespoons minced garlic
2 tablespoons finely grated fresh ginger
3 tablespoons canola or olive oil
2 tablespoons Jamaican curry powder
3 scallions, sliced
1/2 scotch bonnet pepper, minced, optional
1 pound potatoes, peeled and cubed

Steps:

  • Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
  • On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
  • Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
  • Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

CURRIED GOAT



Curried Goat image

Provided by Food Network

Categories     main-dish

Time P1DT2h45m

Yield 10 to 12 servings

Number Of Ingredients 16

6 pounds goat stew meat, shoulder cut into 1 1/2-inch pieces
4 cups onions, sliced
1 large tomato, seeded and chopped
2 tablespoons ginger, chopped
6 garlic cloves, crushed
6 tablespoons curry powder
Salt and freshly ground pepper
6 tablespoons ghee or vegetable oil, recipe follows
Water
Cheryl's Hot Sauce, recipe follows, to taste
4 Yukon Gold potatoes, peeled and cut into large dice
1 bunch scallions, thinly sliced for garnish
1 pound unsalted butter, cut into chunks
10 whole Scotch bonnet peppers, rinsed and stems removed
1 to 1 1/2 cups white vinegar
10 whole pimento seeds

Steps:

  • In a large bowl, season goat meat with onions, tomato, ginger, garlic, curry powder, salt and pepper. Mix well and allow to marinate refrigerated overnight.
  • Remove meat from marinade. In a large braising pot, over a moderately high heat, brown off meat in 2 tablespoons ghee or oil until golden brown on all sides. When done browning all of the meat, pour excess fat from pot. Add rest of ghee or oil to pot and all of the reserved marinade, some hot sauce and saute for 6 minutes, then return meat to pot with enough water to just cover the meat and bring to a boil. Cover and put the pot in preheated 375-degree oven for 1 1/2 hours. Add potatoes to pot. Return pot to oven and cook for 1/2 hour or until meat is tender.
  • Simmer sauce over medium heat and uncovered to thicken. Season with salt and more hot sauce if desired. Garnish meat with scallions. This can be served with roti or white rice.
  • Put butter in a heavy bottomed saucepan and into a preheated 300 degree oven for 1 1/2 to 2 hours. Skim foam from top and pour the liquid into a glass jar, leaving behind any milk solids on the bottom of the pot. This is good for 6 months kept in the refrigerator.
  • To a blender, add peppers and 1 cup of vinegar and puree. Add rest of vinegar if needed. Stir in pimento seeds. Store in a bottle or jar in refrigerator.

GOAT STEW



Goat Stew image

This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!

Provided by Olivia Tuggle

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h40m

Yield 4

Number Of Ingredients 15

1 pound bone-in goat meat, cut into large chunks
¼ cup vinegar
¼ cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, cut into 1-inch squares
1 cup tomato sauce
2 cups beef stock
1 potato, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
½ cup green peas
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper

Steps:

  • Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
  • Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
  • Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 27 g, Cholesterol 53.1 mg, Fat 6.5 g, Fiber 5.4 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 1670.3 mg, Sugar 9.7 g

JAMAICAN GOAT CURRY



Jamaican Goat Curry image

Slow cooked goat stew Jamaican-style. This stew can be made on the stove-top or in the crockpot. Times reflect stove-top cooking. This can be made with lamb or beef in lieu of goat, as availability requires. Additional coconut milk or curry powder can be added to taste. Modified from simplyrecipes.com. Posted for ZWT9.

Provided by strawberrybird

Categories     Curries

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil
6 -8 tablespoons curry powder
1 tablespoon allspice (see step 1)
3 lbs goat meat (can use lamb or beef if you can't find goat)
salt
2 onions, chopped
1 habaneros or 1 jalapeno pepper, seeded and chopped
1 teaspoon ginger, garlic
1 tablespoon garlic, minced
1 (8 ounce) can coconut milk
1 (15 ounce) can tomato sauce or 1 (15 ounce) can crushed tomatoes
1 tablespoon dried thyme
3 -4 cups water
5 yukon gold potatoes, peeled and cut into 1-inch chunks

Steps:

  • If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
  • Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
  • Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons 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 may 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 pepper to the pot and sauté, 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 sauté for another 1-2 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 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
  • If you want to cook on the stove, 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. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
  • If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
  • If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
  • If you used bones, remove them before serving.

CURRIED BEEF STEW



Curried Beef Stew image

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

Steps:

  • Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

CURRIED GOAT



Curried Goat image

Hazel Craig, the mother of the pastry chef Jessica Craig, prepares this hearty, spicy dish from her native Jamaica with her homemade curry powder blend. It's worth making to maximize the dish's depth and complexity, and the recipe here makes extra (which can be used in any kind of stew or braise). Hazel insists that the best way to prepare goat is not to brown the meat first, but to cook everything all at once in the same pot. "When you heat everything up together," she said, all the flavor "gets locked in there."

Provided by Priya Krishna

Categories     dinner, meat, main course

Time 14h

Yield 8 to 10 servings

Number Of Ingredients 18

4 tablespoons cumin seeds
4 tablespoons coriander seeds
2 tablespoons ground turmeric
1 tablespoon fenugreek seeds
1 tablespoon ground black pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons ground allspice
3 pounds boneless goat meat, such as shoulder or leg, cut into 2-inch cubes
1/2 cup vegetable or canola oil
1 large white onion, sliced
6 garlic cloves, minced
1 Scotch bonnet chile, sliced, seeds removed
3 fresh thyme sprigs
2 teaspoons Lawry's Seasoned Salt, plus more if needed
1/4 teaspoon ground black pepper
3 medium russet potatoes, peeled and chopped into 1-inch pieces
Cooked white rice, for serving

Steps:

  • Prepare the Jamaican curry powder: In a skillet, toast the spices over low heat, gently shaking the pan, until fragrant, about 2 minutes. Let cool. Transfer to a spice grinder, blender or mini food processor and pulse until the mixture forms a fine powder.
  • Prepare the goat: Set the meat in a large bowl. Put on a pair of disposable latex or vinyl gloves. (Scotch bonnet chile can be very hot to the touch.) Add the oil, onion, garlic, chile, thyme sprigs, seasoned salt, black pepper and half the prepared Jamaican curry powder (or 4 tablespoons store-bought) to the bowl and massage the marinade into the meat. (Save remaining spice mix for another use.)
  • Transfer the meat to an airtight container and refrigerate at least 12 hours and up to 3 days.
  • Place the meat in a large pot or Dutch oven. Add the potatoes and 2 cups water. Cook over medium-high heat until the mixture comes to a boil.
  • Reduce the heat to low, cover and simmer, stirring every 20 minutes, until the potatoes break down, the sauce has thickened and the meat is tender and cooked through, about 1 1/2 to 2 hours. The curried goat will look like a thick stew. Add more seasoned salt, if needed. Serve with the rice.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 565 milligrams, Sugar 1 gram, TransFat 0 grams

CURRIED GOAT



Curried goat image

Enjoy this Jamaican goat curry that's packed with flavour for a family feast. Bring the pot to the table and let everyone help themselves

Provided by Jo and Leisa Creed

Categories     Dinner

Time 2h20m

Number Of Ingredients 14

1kg goat meat, cut into cubes (we got ours from Cabrito Goat Meat)
4 tbsp curry powder
1 tbsp turmeric
1 tsp black pepper
1 tsp Jamaican allspice (ground pimento)
3 tsp salt, to taste
1 medium onion, sliced
4 spring onions, thinly sliced, plus extra to serve
2 tsp minced garlic
6-7 thyme sprigs
5 tbsp oil (vegetable or coconut)
1 medium carrot, cut into cubes
1 medium potato, cut into 2cm cubes
1 Scotch bonnet chilli, left whole

Steps:

  • Put the goat in a large mixing bowl and add all the ingredients except the oil, carrot, potato and chilli. Rub everything into the meat until well coated. Put in the fridge to marinate for at least 1 hr or overnight.
  • Heat the oil in a large heavy-bottomed pan over a medium to high heat and add the meat. Stir until browned on all sides. Pour in enough hot water to just cover the meat (about 800ml). Put the lid on and allow to simmer over a low heat for 2 hrs, or until the meat is soft and tender. Keep checking and stirring every 30 mins and add a little more water if it reduces too much, to prevent the pan from drying out.
  • For the last 30 mins of cooking, add the carrots, potatoes, and chilli. Remove the lid and simmer for a little longer to thicken, if you like. Stir and season to taste, then scatter over some extra spring onion.

Nutrition Facts : Calories 241 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

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CURRY STEW (ED) GOAT.
2021-12-15 Let it go for about 10 minutes with lid on. Place the water in the same bowl you marinated the goat in and swish around to pick up any remaining marinade. After 10 minutes, remove the lid and crank up the heat to burn off all that natural liquid. In the process we’ll develop a lovely color. It will take 4-6 minutes.
From caribbeanpot.com


CURRIED GOAT STEW | CURRY GOAT, GOAT RECIPES, GOAT STEW RECIPE
Sep 25, 2018 - Curried Goat Stew — An amazing recipe for goat stew that is intriguing and spicy without being overly hot. A stew widely consumed in the Caribbean and Africa. Okay, I know that goat meat can be off-putting and you may have some reservations about eating it but don’t be so quick to dismiss it yet. ... View More . Sep 25, 2018 - Curried Goat Stew — An …
From pinterest.ca


RECIPE CURRIED GOAT - GRACE
Heat vegetable oil in a heavy bottom skillet over medium heat and add the remaining one tablespoon curry powder. Add the marinated meat and allow to sear. Turn the meat and add 4 cups boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender. Add the diced potato and cook for 5 minutes.
From gracefoods.com


CURRIED GOAT STEW | GOAT STEW, GOAT RECIPES, GOAT STEW RECIPE
Feb 15, 2017 - Curried Goat Stew — An amazing recipe for goat stew that is intriguing and spicy without being overly hot. A stew widely consumed in the Caribbean and Africa. Okay, I know that goat meat can be off-putting and you may have some reservations about eating it but don’t be so quick to dismiss it yet. ... View More . Feb 15, 2017 - Curried Goat Stew — An …
From pinterest.ca


CURRIED GOAT STEW - MY MEAT NETWORK
2020-05-11 Curried goat stew Published by Philosopher on May 11, 2020 May 11, 2020. Goat is one of those meats that is a must-have at parties, birth celebrations, weddings and huge gatherings in the Caribbean, Latin America and throughout Africa. In fact, did you know it is the most popular meat throughout the world and as an added bonus, it is great for your diet …
From mymeatnetwork.com


GOAT CURRY IN A HURRY (INSTANT POT RECIPE) | MY HEART BEETS
2015-10-04 Press the sauté button on the Instant Pot, and add the oil and goat meat to the pot. Once the outside of the meat begins to brown, add the onion, garlic, ginger and spices. Stir-fry for 2-3 minutes. Pour in the diced tomatoes, water and potatoes if using. Secure the lid, close the pressure valve and cook for 45 minutes at high pressure.
From myheartbeets.com


JAMAICAN CURRY GOAT - IMMACULATE BITES
2015-10-21 Season goat with, salt and pepper. Set aside. In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until goat is brown. Then add curry, stir for about 1-2 minutes. Add the garlic,ginger, white pepper, onions,thyme, tomato paste, scallions (green ...
From africanbites.com


RECIPE: JAMAICAN CURRY STEW - FOOD NEWS
Heat vegetable oil in a saucepan over medium heat, adding garlic, onion, spring onion and scotch bonnet pepper and stir for 3 minutes. In a plastic food storage bag, combine cubed beef, flour, curry powder, ginger, onion powder, salt, and pepper. Shake to …
From foodnewsnews.com


JAMAICAN CURRY GOAT STEW - THERESCIPES.INFO
Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes. Step 3
From therecipes.info


SLOW COOKER GOAT CURRY - MY HEART BEETS
2014-01-06 Instructions. In a coffee grinder, finely grind cloves and cardamom. In crock pot, add all ingredients listed except tomatoes, water and garam masala (you will add this at the end). Set to high and cook for 4 hours – stirring the curry every hour or so. After four hours, add tomatoes, garam masala and water.
From myheartbeets.com


DELICIOUS JAMAICAN CURRY GOAT RECIPE (WITH VIDEO!) - ROXY CHOW …
In Jamaica, whenever a goat is butchered, the whole goat is used to prepare the meal. So celebrations would kick off with a cup of hot and peppery goat head and belly soup (mannish water), then close with a plate of rich, spicy curry goat stew often served with a side of white rice. To this day, whenever there’s an event that caters to ...
From roxychowdown.com


CURRIED GOAT STEW - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Curried Goat Stew are provided here for you to discover and enjoy. Healthy Menu. Healthy Low Cholesterol Lunch Recipes Healthy Low Cholesterol Lunches Green Healthy Cooking Lorena ...
From recipeshappy.com


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