MAIN DISH
GOAT CURRY
Immigrants from India brought this curry dish to Jamaica. Serve with steamed rice or flatbread (roti) and a side of greens. Fresh or frozen goat meat is available at Caribbean markets and halal butcher shops.
• 2 tablespoons vegetable oil
• 1 ½ pounds goat meat, cut in 1-inch cubes
• 3 large onions, diced
• 2 garlic cloves, crushed
• 2 tablespoons curry powder
• 2 large potatoes, diced
• 2 tomatoes, chopped
• 3 cups chicken stock (homemade or canned)
• 1 tablespoon wine vinegar
• Salt and freshly ground pepper to taste
• 1 teaspoon cayenne
Heat oil in a Dutch oven over medium heat, then brown the meat in batches. Remove meat with a slotted spoon and cook onions and garlic in drippings until soft but not brown, 4 to 5 minutes. Stir in curry powder and potatoes; cook about 3 minutes to release curry flavor. Add tomatoes, stock, vinegar, salt, pepper and cayenne. Return meat to pan, cover and simmer over low heat for about 1 ½ hours. Add ½ cup of water if the mixture is too dry. Cook about 30 minutes more or until the meat is fork tender. Makes 4 servings.
Source: Adapted from The Food of Jamaica by John DeMers, (Periplus, 1998).
Per serving: 422 calories (29 percent from fat), 13.5 g fat (3 g saturated, 4.5 g monounsaturated), 99 mg cholesterol, 43.5 g protein, 26 g carbohydrates, 8 g fiber, 1,110 mg sodium.
