Jamaican Curry Goat
- Prep time 1Min
- Cook time 1Hr
- Technique
- Meat Goat
- Cut Flank
- Serves 0
Recipe courtesy Chef Eric Martinez, Marriott Orlando World Center
Ingredients
- As needed vegetable oil
- 3 lb fresh Australian meat
- 2 ea Scotch Bonnet peppers
- ½ tsp black pepper or allspice berries
- 2 ea yellow onion, diced
- 3 ea scallions, sliced
- 4 ea garlic cloves
- 3 ea thyme sprigs
- 1 ea small knob fresh , grated
- 2 tbsp salt
- 2 ea russet potatoes, diced
- 2 ea carrots, diced
- 2 qt vegetable stock
- ¼ c curry powder
- ½ tsp Chef Paul Prudhomme Cajun Seasoning
Method
- In a rondo, heat some oil and brown the goat meat. Remove and set aside.
- Add the Scotch Bonnet peppers, black pepper, onion, scallions, garlic, thyme, ginger, salt, potatoes, and carrots and saute for 2 to 3 minutes.
- Add goat meat back to pot and deglaze with stock. Stir in curry and Cajun seasoning. Simmer on low heat until goat meat is tender and delicious, about 1 hr.
