Best Blackened Curried Goat With Potatoes Recipe By Tasty Recipes

Curried Goat image

Provided by Food Network

Time 6h25m

Yield 6 servings

Number Of Ingredients 17

1 medium onion, chopped
2 tablespoons chopped garlic
1 tablespoon chopped ginger
10 sprigs thyme, leaves stripped
1 Scotch bonnet or habanero pepper, stemmed
1 tablespoon black pepper
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper
5 pounds goat leg, cut into 2-inch cubes
5 tablespoons West Indian/Caribbean curry powder
1 cup vegetable oil
1 cup medium-diced carrot
3 cups diced yellow onion
4 cups diced russet potato
1 cup chopped scallion

Steps:

For the wet jerk seasoning: To a blender, add the onions, garlic, ginger, thyme, Scotch bonnet, black pepper, brown sugar, salt, allspice, cayenne and 1 1/2 cups water. Blend well.
For the curried goat: Place the goat meat in a large mixing bowl. Add the wet jerk seasoning and 3 tablespoons of the curry powder; mix well. Cover and refrigerate for at least 4 hours, preferably overnight.
Heat the vegetable oil in a stockpot or braising pot. Add the remaining 2 tablespoons curry powder; stir into the hot oil. Add the seasoned goat and 2 cups water, and bring to a simmer. Cover and braise over medium heat for 1 hour, turning often.
Add the carrot, onion and potato. Simmer for an additional 30 minutes or until the potatoes are tender. Add the scallion and cook for an additional 5 minutes.

Blackened Curried Goat With Potatoes Recipe by Tasty image

Provided by Sulagna Saha

Categories Dinner

Yield 6 servings

Number Of Ingredients 21

2 ½ lb bone-in goat meat
5 medium potatoes
1 large red onion, thinly sliced
8 cloves garlic
1 ginger, paste
1 tablespoon hot green chili paste, optional
4 oz beaten yogurt
1 teaspoon coriander powder
½ teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon freshly ground black pepper
¼ teaspoon sugar
3 bay leaves
3 ground green cardamoms
3 cloves garlic
2 black cardamom pods
1 cinnamon stick, 1 in (2.5 cm)
2 dried red chilis
salt, to taste
mustard oil

Steps:

Marinade the meat with the yoghurt, the aromatics, 2 tablespoons of mustard oil and the spices with the exception of black pepper, chili powder and whole spices.
In a Dutch oven, heat 2 tablespoons of ghee or 5 tablespoons of mustard oil and temper it with the whole spices. Once the spices have lightly browned and the oil is fragrant, throw in the onion. Sweat the onion on high heat till it is translucent and add in the marinated mutton. On low to medium heat, cook it for about 40 minutes or till onion is caramelized, the meat has turned dark and most of the fat from the meat is rendered. Stir often and deglaze the bottom now and again with a splash of water as this gravy tends to stick to the bottom towards the end. In between add the chili powder. At the end of 40 minutes or so, sprinkle the freshly cracked pepper powder, toss in the potatoes and mix everything up.
Pour in hot water till everything is submerged ¾ of the way. Cover the pot and cook on low heat till potatoes are cooked through. Pull out the potatoes and continue cooking till the meat is tender and falling off the bone. Add water if the gravy dries up.
When the meat is done to the right point, return the potatoes and mix everything up with a gentle hand.
Serve warm with rice or naan/roti.

Nutrition Facts : Calories 219 calories, Carbohydrate 49 grams, Fat 2 grams, Fiber 11 grams, Protein 6 grams, Sugar 4 grams