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

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

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.
Pat dry the diced meat, season with salt and black pepper, then brown in a large pot using the rapeseed oil.
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
Begin to add your veg , mix again and top with enough water to just cover the contents of the pot.
Bring to a low simmer and add a few sprigs of thyme, the scotch bonnet chilli and the minced garlic.
Partially cover and simmer for approx. 2 hours.
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.