The Atlanta Journal-Constitution
BUFORD HIGHWAY FARMERS MARKET JAMAICAN GOAT STEW
3 1/2 pounds bone-in goat meat
cubes
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 cup canola oil
5 tablespoons Jamaican curry
powder
1 sliced yellow onion
2 green onions, sliced 2 teaspoons minced garlic 2 teaspoons chopped fresh
thyme leaves
1 teaspoon ground white
pepper
8 to 10 cups water, divided 2 cups diced white potatoes Cooked rice, for serving
Season goat with salt and black pepper and refrigerate for 2 hours.
In a large Dutch oven, heat oil over medium-high heat. Add goat meat and cook until browned on all sides. Do not crowd the cubes. Cook in batches if needed. When all cubes are browned, reduce heat to medium, return all the meat to the Dutch oven, add curry powder and cook 5 minutes, stirring occasionally. Stir in yellow onion, green onion, garlic, thyme and white pepper. Cook 20 minutes, stirring frequently. Add 8 cups water and bring mixture to a boil. Reduce heat to low and simmer stew for 1 hour. Add potatoes and additional 2 cups water if desired. Continue cooking until potatoes and meat are just tender. Do not overcook. Taste for seasoning and serve with rice, if desired. Makes: 13 cups
Per 1-cup serving: 239 calories (percent of calories from fat, 44), 26 grams protein, 7 grams carbohydrates, 2 grams fiber, 12 grams fat (2 grams saturated), 70 milligrams cholesterol, 350 milligrams sodium.