Jamaican Curried Goat

Name: Jamaican Curried Goat
Total time: 179
Yield: 8
Ingredients: 2 pounds goat stew meat, cut into 1-inch cubes; 2 fresh hot chile peppers, seeded and chopped; 2 tablespoons curry powder; 2 cloves garlic, minced; 1 teaspoon salt; 1 teaspoon ground black pepper; 3 tablespoons vegetable oil; 1 onion, chopped; 1 rib celery, chopped; 2 ½ cups vegetable broth; 1 bay leaf; 3 potatoes, peeled and cut into 1-inch chunks, or more as desired

Recipe by Roxy from allrecipes.com

Dinner 3 Hr. 59 Mins.

Ingredients

8 servings

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2 pounds goat stew meat, cut into 1-inch cubes
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2 fresh hot chile peppers, seeded and chopped
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2 tablespoons curry powder
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2 cloves garlic, minced
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1 teaspoon salt
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1 teaspoon ground black pepper

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3 tablespoons vegetable oil
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1 onion, chopped
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1 rib celery, chopped
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2 ½ cups vegetable broth
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1 bay leaf
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3 potatoes, peeled and cut into 1-inch chunks, or more as desired

Instructions

Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
Remove stockpot from heat, skim off surface fat, and remove bay leaf.