This is a dish I first had in Jamaica
I have had goat stew before, but it wasn’t until I took a trip to Jamaica that I had a curry version of goat served on rice with peas. One of the great things about traveling is that you get a chance to explore new and different foods from various cultures.
Stopping by the @tnmeatco I was happy they had goat again, it is nice to have a butcher that knows there is more to life than beef.
- 3 lbs. cubed goat
- 2 cut Anaheim peppers
- 1 cut white onion
- 2 cans coconut milk
- 4 gloves garlic
- 1 piece ginger sliced
- 1/4 cup chicken broth
- 1-2 tbsp. curry
- 1-2 tbsp. paprika
- 1 tbsp. cummin
- 1 tbsp. turmeric
Braise the goat with salt and paprika, sit in fridge for 2 hours. In a large skillet (I am using my @smithey No. 12) sear your goat.
While the goat is cooking add the Anaheim peppers, onion, garlic, ginger, broth and spices into a blender. Blend until a nice paste.
Remove the goat from the pan and add your paste in. Let cook on a medium until the paste is a little dry.
Mix in the goat and let simmer for 4-5 min. Add coconut milk and stir until smooth.
Let low simmer for 1-2 hours or until the goat is tender.
When the goat is almost done, start your rice with peas. Use the pea water added to chicken broth to make a nice broth for your rice. When the water comes to a boil, add rice and peas, let cook for 25 min, or for as long as the rice requires.
#stillserving #veteranchef #cookingwithlove #goat #currygoat #currydish #jamacianfood #gruntstylefood