Curry Goat and Potatoes

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Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

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-cm) pieces
  • 3 tablespoons Madras (hot) or Jamaican curry powder (see Note)
  • ½ teaspoon ground allspice
  • ½ teaspoon turmeric
  • Salt
  • 2 tablespoons olive oil
  • ½ sweet onion, chopped
  • 3 cloves garlic, chopped
  • 1 (13.5-ounce/400-ml) can coconut milk
  • teaspoons fresh thyme
  • 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
  • 1 or 2 Scotch bonnet or habanero chiles, slit in a few places
  • 1 scallion, thinly sliced

Method

Morning

Put the goat in the slow cooker and toss the pieces in the curry powder, allspice, turmeric, and teaspoons salt to coat. In a large skillet or sauté pan, heat 1 tablespoon of the oil over medium-high heat. Add half of the goat and cook until the pieces are browned on two or more sides, about 5 minutes total. Transfer to a bowl and repeat with the remaining oil and goat (it’s okay if some of the spices remain in the cooker). Return all the goat and any accumulated juices to the slow cooker.

To the skillet over medium heat, add the onion and garlic and cook until softened a bit, about 3 minutes. Pour in ½ cup (120 ml) water, scraping up any browned bits, then scrape into the cooker. Stir in the coconut milk, thyme, potatoes, and tomato, and tuck in the Scotch bonnet chiles. Cover and cook on low for 8 hours.

Evening

Turn the cooker to high. Remove and discard the chiles. Gently stir the curry a bit to loosen it up, then use a slotted spoon to transfer the goat, potatoes, and most of the tomatoes and other solids to a bowl. With an immersion blender, puree the sauce, tilting the cooker so the blender head is submerged. Return the goat and vegetables to the cooker and season with more salt, if needed. Serve, with the scallion sprinkled on top.