Jamaican · intermediate
Jamaican Curry Halal Goat Stew With Cho-Cho And Potatoes
Tender halal goat shoulder simmered in aromatic Jamaican curry sauce with chayote squash and yellow potatoes.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Rub goat cubes with curry powder, ground allspice, garlic, and scallions; marinate for 15 minutes.
- 02
Heat vegetable oil in a heavy Dutch oven over medium-high heat.
- 03
Sear goat pieces in batches until browned on all sides, about 6 to 8 minutes per batch.
- 04
Return all meat to the pot, add scotch bonnet, thyme, and 2 cups of hot water, then cover and simmer over low heat for 35 minutes.
- 05
Stir in the cubed chayote squash and Yukon Gold potatoes; cover and cook for another 20 minutes until meat and root vegetables are tender.
- 06
Remove thyme stems, taste for seasoning, and serve hot over cooked white rice.
A LITTLE KITCHEN KNOW-HOW
Dry Rub Curry Toasting
Searing curry-marinated meat allows spices to bloom in oil before simmering, deepening flavor complexity.
Notes from the kitchen
- Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
- If the stew dries out during simmering, add hot water 1/4 cup at a time.
- Original home-cooking adaptation inspired by Jamaican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.