Curry Goat and Potatoes

Name: Curry Goat and Potatoes
Cuisine: Jamaica
Ingredients: 1 or 2 Scotch bonnet or habanero chiles, slit in a few places; 1 scallion, thinly sliced; 2 Yukon Gold or peeled russet potatoes (about 14 ounces/400 g), cut into ¾-inch (2-cm) pieces; 1 large tomato, peeled, seeded, and torn; 1½ teaspoons fresh thyme; 3 cloves garlic, chopped; 1 (13.5-ounce/400-ml) can coconut milk; 2 tablespoons olive oil; ½ sweet onion, chopped; Salt; ½ teaspoon turmeric; ½ teaspoon ground allspice; 3 tablespoons Madras (hot) or Jamaican curry powder (see Note); 2 pounds (910 g) well-trimmed boneless goat stew meat, in 1-inch (2.5-cm) pieces

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Hot curry powder plus two Scotch bonnet or habanero chiles will make a sinus-clearingly spicy curry (which is just right for me, but may be a bit much for others). Use a Jamaican or mild curry powder and/or just one chile to dial it back.

Ingredients

2 pounds (910 g) well-trimmed boneless goat stew meat, in 1-inch (2.5-

Americas
Jamaica
Main course
Gluten-free
Caribbean

Method

Morning

Put the goat in the slow cooker and toss the pieces in the curry powder, allspice, turmeric, and 1½ teaspoons salt to coat. In a large skillet or sauté pan, heat 1 tablespoon<