Editorial sample recipeJamaicanintermediatehalaldairy-freegluten-free

Jamaican Curry Halal Goat Stew With Cho-Cho And Potatoes

Name: Jamaican Curry Halal Goat Stew With Cho-Cho And Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.5 lbs halal boneless goat shoulder, cut into 1-inch pieces; 2 tbsp Jamaican curry powder; 0.5 tsp ground allspice; 2 tbsp vegetable oil; 0.5 item scotch bonnet pepper, deseeded and minced; 1 item chayote squash, peeled and diced; 2 item Yukon Gold potatoes, peeled and cubed; 3 item scallions, chopped; 4 clove garlic, minced; 4 item fresh thyme sprigs

Tender halal goat shoulder simmered in aromatic Jamaican curry sauce with chayote squash and yellow potatoes.

Prep: 20 min
Cook: 60 min
Total: 80 min

Technique to learn

Dry Rub Curry Toasting

Searing curry-marinated meat allows spices to bloom in oil before simmering, deepening flavor complexity.

Instructions

Step 1: Rub goat cubes with curry powder, ground allspice, garlic, and scallions; marinate for 15 minutes.
Step 2: Heat vegetable oil in a heavy Dutch oven over medium-high heat.

Step 3: Sear goat pieces in batches until browned on all sides, about 6 to 8 minutes per batch.

Step 4: 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.

Step 5: Stir in the cubed chayote squash and Yukon Gold potatoes; cover and cook for another 20 minutes until meat and root vegetables are tender.

Step 6: Remove thyme stems, taste for seasoning, and serve hot over cooked white rice.

Cooking tips

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.

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