WITH brown rice and peas
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.
Put the goat in the slow cooker and toss the pieces in the curry powder, allspice, turmeric, and
To the skillet over medium heat, add the onion and garlic and cook until softened a bit, about 3 minutes. Pour in
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.
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