Smoked and Braised Goat Curry

Ingredients

• 1.5 kg Goat meat (Ex-dairy or kid goat, cut into chunks)
• 4 tbsp Homemade curry powder (Toasted and ground spices)
• 2 Onions (Diced)
• 6 Garlic cloves (Minced)
• 2 tbsp Fresh ginger (Grated)
• 1 Scotch bonnet pepper (Whole or pierced)
• 4 sprig Fresh thyme
• 750 ml Beef or goat stock (Enough to cover the meat)
• 2 tbsp Vegetable oil (For browning)
• Salt (To taste)

Steps

1. 1

   Prepare your smoker or BBQ for indirect cooking at a low temperature (around 225°F / 110°C).

2. 2

   Place the goat meat chunks on the smoker and smoke for approximately 1 hour to infuse a subtle smoky background flavor.

3. 3

   While the meat smokes, prepare the curry base. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

4. 4

   Add the diced onions and sauté until softened and starting to brown, about 8-10 minutes.

5. 5

   Stir in the minced garlic, grated ginger, and curry powder. Cook for 2 minutes until the spices are highly fragrant.

6. 6

   Remove the smoked goat meat from the smoker and add it to the pot, stirring to coat every piece thoroughly with the spice and onion mixture.

7. 7

   Pour in the stock until the meat is just covered. Add the fresh thyme sprigs and the whole scotch bonnet pepper.

8. 8

   Bring the liquid to a gentle simmer, then cover with a tight-fitting lid.

9. 9

   Braise the curry on low heat (either on the stovetop or in a 300°F/150°C oven) for 2 to 3 hours, or until the goat meat is completely tender and the sauce has thickened.

10. 10

    Season with salt to taste and remove the thyme stems and scotch bonnet before serving.

Notes

The author recommends using ex-dairy goat for a deeper flavor or kid goat for extra tenderness. The recipe is adapted from Melissa Thompson's book 'Motherland'. Smoking the meat is an optional step but highly recommended for the 'Smokin' Elk' signature flavor.

Nutrition per serving

• main
• goat
• curry
• jamaican-style
• smoked
• braised
• dinner
• slow-cooked