Jamaican "Curry Goat" Recipe

Name: Jamaican "Curry Goat"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. boneless veal stew meat; flour; 2 Tbsp. oil; 1 large onion, minced; 2 cloves garlic, crushed; 1 Tbsp. curry powder; 1/2 tsp. cumin; 1/4 tsp. crushed red pepper; pinch of bouillon; 2 c. chicken broth; 2 Tbsp. lime or lemon juice; salt to taste; 1/2 c. minced scallions

Servings: persons

2 lb. boneless veal stew meat
flour
2 Tbsp. oil
1 large onion, minced
2 cloves garlic, crushed
1 Tbsp. curry powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper
pinch of bouillon
2 c. chicken broth
2 Tbsp. lime or lemon juice
salt to taste
1/2 c. minced scallions

1
Dust veal in flour.
2
Brown veal in very hot oil.
3
Remove and toss in garlic and onion.
4
When onion is transparent, stir in curry powder, cumin, red pepper and ginger.
5
Cook, stirring over low heat.
6
Pour in chicken broth and bouillon and bring to simmer, stirring up all the browned bits with a wooden spoon.
7
Return meat to the skillet; baste with broth.
8
Cover tightly and simmer over low heat for about 1 1/2 hours or until tender.
9
Stir occasionally to prevent scorching and add water or stock if sauce seems too thick.
10
Stir in lime juice and season to taste with salt.
11
Just before serving, sprinkle with minced scallions.
12
Serve with chutney and small dishes of chopped egg yolk, chopped egg white, ground peanuts and shredded coconut.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lb. boneless veal stew meat, flour, 2 Tbsp. oil, 1 large onion, minced, and more.

Yes, Jamaican "Curry Goat" falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jamaican "Curry Goat"

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