Jamaican Goat Curry

1. 1

   Combine the goat meat, chile peppers, curry powder, garlic, salt, and black pepper in a bowl. Cover and marinate in the refrigerator for 1 hour to overnight.

2. 2

   Remove the goat meat mixture from the bowl and pat it dry, reserving the marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook the goat meat in batches, browning it on all sides for 5 to 6 minutes per batch; transfer to a plate. Add the onion and celery to the stockpot; cook and stir until the onion starts to brown, 4 to 6 minutes.

3. 3

   Stir the goat meat into the onion mixture. Add the reserved marinade, vegetable broth, and bay leaf; bring to a boil, cover, reduce the heat to low, and simmer for 1 hour. Stir in the potatoes; simmer until the potatoes and meat are tender, 35 to 45 minutes more.

4. 4

   Remove the stockpot from the heat; skim off the surface fat and remove the bay leaf.

• Calories 209.14 kcal Moderate
• Protein 3.54 g Low Source
• Carbs 33.83 g Moderate
• Total Fat 6.18 g Moderate
• Saturated Fat 1.01 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 1.01 mg Low Source
• Sodium 617.39 mg High
• Fiber 3.64 g Moderate
• Sugar 1.14 g Low Source
• Added Sugar 0.36 g Low Source
• Calcium 87.27 mg Low Source
• Iron 1.24 mg Low Source
• Potassium 454.01 mg Low Source
• Vitamin A 95.13 mcg_rae Moderate
• Vitamin C 2.76 mg Low Source
• Vitamin D 0.91 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅