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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant. | 4. 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.). | 5. 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. | 6. 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. | 7. 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. | 8. 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. | 9. 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. | 10. If you used bones, remove them before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
curry powder	6 -8	tablespoons		0.0	0.0	0.0	0.0
allspice	1	tablespoon		15.78	4.3272	0.3654	0.5214
goat meat	3	lb		1944.8044	0.0	368.5608	41.2081
salt				-	-	-	-
onion	2		chopped	128.0	29.888	3.52	0.32
habaneros	1	habaneros	seeded chopped	-	-	-	-
ginger	1	teaspoon		1.6	0.3554	0.0364	0.015
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
coconut milk	1	can		827.5862	19.934	8.2399	85.7811
tomato sauce	1	can	crushed	-	-	-	-
thyme	1	tablespoon	dried	2.424	0.5868	0.1334	0.0403
water	3 -4	cups		0.0	0.0	0.0	0.0
yukon gold potato	5		peeled cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.