He likes it hot, I like it good. We compromise on jalapeno peppers.

Roxy

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Recipe Summary

prep:
15 mins
cook:
1 hr 44 mins
additional:
1 hr
total:
2 hrs 59 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

Substitute homemade stock or water for the vegetable broth, if desired.

The hotter the type of chile pepper you choose, the hotter the overall dish.

Lamb or pork can be substituted for the goat.

We prefer to serve this with bruschetta instead of rice.

We like to serve this meal with Slow Cooker Tapioca for dessert.

Nutrition Facts

238 calories; protein 21.9g; carbohydrates 20.1g; fat 7.8g; cholesterol 53.2mg; sodium 509.3mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 4 stars
03/13/2017
It was very good! I probably won't be ordering it at my local restaurant now that I can make it. I actually made it twice! The 1st time, I subbed [dried] cayenne for chili peppers and it was too hot and I wasn't getting enough curry kick. This time I backed off the cayenne and upped the curry a tbsp. Tweaking complete! Read More
(5)
7 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/13/2017
It was very good! I probably won't be ordering it at my local restaurant now that I can make it. I actually made it twice! The 1st time, I subbed [dried] cayenne for chili peppers and it was too hot and I wasn't getting enough curry kick. This time I backed off the cayenne and upped the curry a tbsp. Tweaking complete! Read More
(5)
Rating: 5 stars
03/26/2018
I loved it and so did my husband...I made several changes to the original recipe. I used more curry powder and I don't know how much more because I'm a sight cook not measured. I used rice, frozen peas and carrots instead of potatoes. I didn't use cayenne pepper I used a jerk seasoning for heat. I cooked it longer and used more liquid and allowed it to cook down till it was just enough to add my veggies which I returned it to boiling and when it did I added my minute rice and then turned it off. Tastes great. Read More
(4)
Rating: 4 stars
07/12/2016
We liked this a lot, but it was slightly too "peppery" for us. I used jalapenos, like the submitter (because I'm a spice wimp) - but I think mine were super hot, because my skin is still burning from removing the ribs and seeds. Next time I'll cut it back to just one (and use gloves)! I threw in a couple of carrots, and cooked it in my cast iron dutch oven, initially on the stove, but then put into a 250 degree oven for 3 hours. The goat meat fell right off of the bone. We ate it with bread, but this would go great with rice too. Thanks for sharing this recipe! Read More
(3)
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Rating: 4 stars
05/07/2017
delicious recipe and I did not use the hot chile peppers Read More
(2)
Rating: 5 stars
02/03/2019
Delicious Read More
(2)
Rating: 5 stars
11/18/2018
I've never made curry before, this was delicious! Read More
(1)
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Rating: 5 stars
11/28/2020
Great recipe, I used the slow cooker, and the aroma from the seasoning just filled my home. Very traditional island flavor! Read More
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