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Sunday, September 16, 2012

Curried Goat Stew

Image of Curry Goat and rice at Notting Hill C...
Image of Curry Goat and rice at Notting Hill Carnival 2007 (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Goat is often used in Caribbean home cooking, but this dish is also delicious made with beef. Look for goat meat at Latin markets or special-order it from a butcher. Goat meat is also available online nowadays so you can cook curried goat stew in an instant.

You will need:

4 pounds 1½-inch cubes boneless goat meat (such as leg) or boneless beef chuck
3 tablespoons curry powder
1 tablespoon turmeric
1½ teaspoons salt

2 large onions, chopped
8 garlic cloves, chopped
5 fresh thyme sprigs
1 tablespoon finely chopped peeled fresh ginger
1 bay leaf

¼ teaspoon minced seeded Scotch bonnet or habanero chile
2 cups (or more) beef broth
1½ pounds white-skinned potatoes, peeled, cut into ½-inch cubes

1 cup chopped green onions, divided

Here's how:

Place meat in heavy large pot. Stir curry powder, turmeric, and salt in small bowl. Sprinkle over meat; toss to coat. Let stand at least 2 hours or chill up to 4 hours.

Mix onions, garlic, thyme, ginger, bay leaf, and chile into meat. Add 2 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour 15 minutes. Add potatoes; simmer uncovered until meat and  potatoes are tender, adding more broth to moisten if dry, about 15 minutes longer. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.)

Mix ½ cup green onions into stew; transfer to bowl. Sprinkle with remaining ½ cup green onions.

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