CURRIED GOAT STEW

CURRIED GOAT STEW image

Yield 12 Servings

Number Of Ingredients 13

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4 LBS 1.5 inch cubes boneless goat meat (such as leg) or boneless beef chuck
3 TBSPs curry powder
1 TBSP turmeric
1.5 TSP salt
2 large onions, chopped
8 garlic cloves, chopped
5 fresh thyme sprigs
1 TBSP finely chopped peeled fresh ginger
1 bay leaf
1/4 TSP minced seeded Scotch bonnet or habanero chile
2 CUPs (or more) beef broth
1.5 LBS white-skinned potatoes, peeled, cut into 1/2-inch cubes
1 CUP chopped green onions, divided

Steps:

Place meat in heavy large pot. Stir curry powder, turmeric, and salt in small bowl. Sprinkle over meat; toss to coat. Let stand at least 2 hours or chill up to 4 hours. Mix onions, garlic, thyme, ginger, bay leaf, and chile into meat. Add 2 cups broth; bring to boil. Reduce heat to medium-low, cover, and simmer 1 hour 15 minutes. Add potatoes; simmer uncovered until meat and potatoes are tender, adding more broth to moisten if dry, about 15 minutes longer. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.) Mix 1/2 cup green onions into stew; ransfer to bowl. Sprinkle with remaining 1/2 cup green onions.