Description
He likes it hot, I like it good. We compromise on jalapeno peppers.
Ingredients
- 2 pounds goat stew meat, cut into 1-inch cubes
- 2 fresh hot chile peppers, seeded and chopped
- 2 tablespoons curry powder
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 rib celery, chopped
- 2 ½ cups vegetable broth
- 1 bay leaf
- 3 potatoes, peeled and cut into 1-inch chunks, or more as desired
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 44 mins
Total Time: 2 hrs 59 mins
Servings: 8