One Pot Jamaican Curried Goat

Chef: Danny Clarke

Description: This is a recipe that I tinkered with during the COVID-19 Lockdown here in Donegal. I was inspired by the incredible flavours I experienced at a "hidden gem" Jamaican street food Deli on a trip to Manchester. I decided that when I could match the dishes as close as I could and simplify it, I'd love to share it with everyone so they too can experience this hearty and delicious dish!

Skill Level: Easy

vegan vegetarian gluten free dairy free very healthy sustainable

Prep Time
15 minutes
Total Time
135 minutes
Serves
4 to 4

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Ingredients

  • to taste Sea Salt/Cracked Black Pepper
  • 3.0 tbsp Rapeseed Oil
  • to taste Thyme
  • to taste Corriander
  • 2.0 whole Knorr Beef Stock Pots
  • 1.0 whole Canned Mixed Beans
  • 0.5 whole Scotch Bonnet Chilli
  • 2.0 tbsp Tomato Purée
  • 0.5 tsp White Pepper
  • 150.0 gram Button Mushrooms
  • 3.0 whole Carrots
  • 5.0 whole Baby Potatoes
  • 1.0 whole Leek
  • 2.5 tbsp Mild Curry Powder
  • 1.0 whole Spanish Onion
  • 4.0 unit Garlic Cloves
  • 600.0 gram Stewing Goat

Steps

  1. Roughly Chop all of the veg as you would for a stew ( chunky to hold up to slow cooking ). Half and deseed the Scotch Bonnet Chilli. Simply Place all of the prepped veg into a collander and wash well and leave to drain.

  2. Pat dry the diced meat, season with salt and black pepper, then brown in a large pot using the rapeseed oil.

  3. Once well browned, reduce the heat to low and add in the curry powder, tomato purée and white pepper and stir well. Add a cup of hot water and the beef stock pots and simmer for 20 minutes

  4. Begin to add your veg , mix again and top with enough water to just cover the contents of the pot.

  5. Bring to a low simmer and add a few sprigs of thyme, the scotch bonnet chilli and the minced garlic.

  6. Partially cover and simmer for approx. 2 hours.

  7. Serve in gently warmed bowls over couscous or *rice (recipe coming soon) . Top with finely chopped Corriander or any other herbs of your liking. Your favourite bread or naan is a great addition to this hearty meal.


Recipe by Danny Clarke, Danny Clarke