Every year I prepare a meal form a different country for my mother in law. This year we went French and I have never received so many compliments on a meat. Absolutely perfect quality meat, cook it to 57-60c degrees and it will melt in your mouth
Jamaican Goat Curry.
https://www.simplyrecipes.com/recipes/jamaican_goat_curry/
Julie’s comment: I used around 40% less Jamaican curry powder than this recipe says and less coconut milk.
I have made it with both goat, and beef.
Read recipe method through first.
Servings 8 to 12 servings
Ingredients
• 1/4 cup vegetable oil
• 6 to 8 tablespoons curry powder
• 1 tablespoon allspice (see Step 1)
• 3 pounds goat stew meat (use lamb or beef if you can't find goat)
• Salt
• 2 medium onions, chopped
• 1 to 2 habanero or Scotch bonnet peppers, seeded and chopped
• 1 (2-inch) piece ginger, peeled and minced
• 1 head garlic, peeled and chopped
• 1 to 2 (15-ounce) cans coconut milk
• 1 (15-ounce) can tomato sauce or crushed tomatoes
• 1 tablespoon dried thyme
• 3 to 4 cups water
• 5 Yukon gold potatoes, peeled and cut into 1-inch chunks
Method
Make the curry powder: if you can find Jamaican curry powder, definitely use it, or make your own or use regular curry powder and add the allspice to it.
You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.
Julie’s comment: I used around 40% less Jamaican curry powder than this recipe says.
Julie’s comment: I made my own Jamaican curry powder, recipe on page 3.
Cut the meat into large chunks, maybe 2-3 inches across.
If you have bones, you can use them, too.
Salt everything well and set aside to come to room temperature for about 30 minutes.
Julie’s comment: Yes, I salted the meat but I rinsed it off in cold water after, and pat dried it with paper towel.
Heat the oil in a large pot over medium-high heat.
Mix in 2 tablespoons of the curry powder and heat until fragrant.
Pat the meat dry and brown well in the curried oil.
Do this in batches and do not overcrowd the pot.
It will take a while to do this, maybe 30 minutes or so.
Set the browned meat aside in a bowl.
(When all the meat is browned, if you have bones, add them and brown them, too.)
Add the onions and habanero to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes.
Sprinkle some salt over them as they cook.
Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl.
Mix well.
Pour in the coconut milk, tomatoes, and 5 tablespoons of the curry powder
Julie’s comment: I only put less than 1 more tablespoon of the curry powder in, as felt the meat cooked in the oil that had 2 tablespoons of curry powder in it was enough and I think I was right, for the level of spiciness I wanted.
Stir to combine.
If you are using 2 cans of coconut milk, add 3 cups of water.
Julie’s comment: I used 1.5 cans coconut milk, and maybe 1 or so cups of water.
If you’re only using 1 can, add 4 cups of water.
Add the thyme.
Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours.
Longer if you have a mature goat.
Add potatoes: Once the meat is close to being done – tender but not falling apart yet – add the potatoes and mix in.
The stew is done when the potatoes are.
Taste for salt and add some if it needs it.
You might need to skim off the layer of fat at the top of the curry before serving.
Do this with a large, shallow spoon, skimming into a bowl.
Also, be sure to remove any bones before you serve the curry.
The stew is better the day after, or even several days after, the day, you make it.
Jamaican Curry Powder
Ingredients
2.5-tablespoons turmeric ground
1-tablespoon coriander seeds ground
1-tablespoon cumin seeds
2 tablespoons all spice
2-tablespoons ginger ground
2-tablespoons yellow mustard seeds dry
2-tablespoons fenugreek seeds ground
1.5-teaspoon black pepper (you can use white pepper)
1 whole clove dried, (use about 1/4 teaspoon ground)
1 teaspoon nutmeg ground, (optional)
.5 of a teaspoon scotch bonnet pepper ground, (you can use cayenne pepper)
Instructions
If using whole grain, lightly toast, on low heat, in a fry pan, for about 3-5 minutes, before grinding, just until the spices smell nice and toasty. Then grind in a coffee grinder. You may skip the toasting and just grind all the spices. Store in an airtight container for up to 6 months.
What a delicious little surprise to encounter a wonderfully amazing venison supplier!
Very nice, reminded me of German “Kassler” in taste. Definitely buy again.
Sausage exceptional and all meat are great.
Only bad not is the mix that you use to marinade the slouvaki kangaroo. Artificial stuff isn't great at all
Meat was great and delivered safely. Looking forward to order more soon .
I’m thrilled with my latest purchases - the venison smoked filet was delicious as part of a board with cheeses and other things - everyone wanted to know what it was!!!
Then the venison shanks were extra delicious!!! Everyone I’ve had over has enjoyed the meats I’ve cooked from Australian meats emenselly
Thank you Joanna, this is wonderful to hear. So thrilled when our delicious products can bring people together!
and no smell once opened . Not gamey. I’ve had venison in multiple countries and i was happy to have this .
First time trying the diced goat meat.Made it into a curry .It was so tender.Will definitely buy this again.
Did this cut in the Weber to a cooked temperature of 74 degrees C. Rosemary and garlic stuffed into the leg. Went down a treat with the family. Would recommend this above a leg of lamb with the reduced fat content.
I made a Curry with my wild goat mince, it's awesome. Great product, thank you.
Delivered in great condition, great way to get good quality meat. Recommend to anyone
Loving our first pack of Australian Meat. I would recommend this to anyone wanting to try out some Australian meats.
Lightly pan fried and finished off in a red wine and cranberry jelly, butter and garlic, superb, highly recommend
