INGREDIENTS
1 kg goat stew meat (bone-in) cut into 2-inch pieces
1 tsp cumin powder
1 tsp Coriander powder
1 tbsp gang paste
1 tsp black pepper
1 tsp Garamond masala powder optional
1 tbsp onion powder unsalted
1 tbsp garlic powder unsalted
1 tbsp ginger powder
1 medium tomato diced
1 large onion chopped
½ half large red bell pepper diced
1/2 half of large size green
1 bunch thyme or 2tbsp dried thyme
2 stalks scallion chopped
1 medium potato diced
INSTRUCTIONS
In a large bowl, rinse the goat stew in lime or lemon juice then drain completely.
Season the goat stew with salt, black pepper, curry powder, cumin powder, allspice, onion powder, garlic powder and ginger powder,
Prep (cut up)the fresh herbs and spices (onion, garlic, thyme, bell pepper, scallion,tomato) and separate the fresh seasoning into 2 equal parts.
Add half the portion of fresh seasoning to the goat stew and mix in well.
Set aside the second portion of fresh seasoning to use later in the cooking process.
Use a large utensil to thoroughly coat the goat stew meat with all the seasoning.
Cover and let the goat stew marinate in the refrigerator for half n hours or move immediately to the next step.
Heat the cooking oil and Immediately add 1 tablespoon of the curry powder and stir quickly and thoroughly for few sec.
Add the seasoned goat stew, stir for 30 seconds, cover the pot and let cook on medium heat for 3 minutes.
Next, add enough boiling water to cover the goat stew. Cover the pot and let cook on high heat for 2 ½ to 3 hours.
Remember to check and stir the pot every 10 minutes, ensuring the water doesn’t dry out too much.
Each time your water runs low, add more boiling water to completely cover the goat stew until the meat is cooked.
When the goat meat is completely soft/cooked, add the chopped irish potatoes, the second portion of fresh seasoning and 2 cups water. Cover and cook on medium-high heat for a further 8 -10 minutes.
Taste the gravy. If it needs more spices or salt.
Reduce heat to medium, stir the pot, then cover it. Cook the curry goat for another 5 minutes. leave it uncovered to allow the gravy to thicken.
After 5 minutes, stir the pot and check the consistency of the gravy. If the gravy is too thin, uncover the pot and allow it to thicken.
When the gravy has the desired consistency, turn the burner off, re-cover the pot, and allow the curry goat to soak up all the delicious flavours from the gravy! (3 minutes)
Serve hot with rice, roti or boiled ground provisions, then bless up and enjoy it!
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