Curried goat is a popular dish in the West Indies, but lamb makes a fine substitute here in the United States, where goat meat is hard to find. This version, by the chef Martin Maginley from the Round Hill resort in Jamaica, is deeply flavored with allspice and Scotch bonnet peppers, but not overwhelming spicy. If you have time to make it the day before, it gets better as it sits, and gives you a chance to scoop some of the fat off the top of the stew before reheating over a low flame. And if you can procure goat, use it here in place of the lamb.
Notes
To make coconut rice, substitute coconut milk for half the water in your favorite rice recipe.
Ingredients
- 3 pounds boneless lamb stew meat - cut into 2-inch chunks
- 5 teaspoons curry powder - divided (1 tablespoon + 2 teaspoons)
- 1 tablespoon kosher salt - more to taste
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 large white onion - coarsely chopped
- 2 scallions - coarsely chopped
- 4 cloves garlic - smashed and peeled
- ½ inch fresh ginger - peeled if desired and coarsely chopped
- 4 whole allspice berries
- 2 sprigs thyme - leaves stripped
- 4 tablespoons extra-virgin olive oil - more as needed
- 1 ½ cups diced potato
- 1 cup diced carrots
- 1 to 2 small Scotch bonnet peppers - seeded and chopped
- cooked coconut rice - or white rice, for serving (see note)
- lime wedges - for serving
- mango chutney - for serving
- fresh cilantro leaves - for serving
Instructions
Season the lamb:
- Pat lamb dry with paper towels and place in a large bowl.
- In a small bowl, combine 1 tablespoon curry powder, salt, ground ginger and black pepper.
- Add spice mix to the large bowl and toss with the lamb.
Marinate the lamb:
- Combine onion, scallion, garlic, fresh ginger, allspice, thyme leaves and 2 tablespoons oil in a blender; purée until smooth.
- Scrape mixture over lamb and toss to combine.
- Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Brown the lamb:
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- Stir in 2 teaspoons curry powder and heat until fragrant, about 30 seconds.
- Working in batches to avoid overcrowding the pot, brown the meat on all sides.
- Drizzle in additional oil, if needed, to prevent meat from sticking to the bottom of the pot.
- Transfer browned meat to a plate as it browns.
Simmer the lamb:
- Once all the meat has been browned, return it to the pot, along with any juices on the plate.
- Add enough water to just cover meat.
- Bring liquid to a simmer, covered, then uncover the pot and cook gently for 45 minutes.
Simmer the vegetables:
- Stir potato, carrot and pepper into pot.
- Simmer until vegetables are fork tender and meat is cooked through, about 30 to 45 minutes longer.
Finish the sauce and serve:
- Using a slotted spoon, transfer meat and vegetables to a bowl.
- Simmer cooking liquid until it has reduced and thickened to a saucy consistency (to taste), about 15 minutes.
- Taste sauce and add more salt if needed.
- Pour sauce over meat.
- Serve over rice, topped with a squeeze of lime, a dollop of mango chutney, and fresh cilantro.