Jamaican Curry Goat with Rice and Peas
By Joe
Source: Serious Eats — Chichi Wang, Jamaican Goat Curry.
A jamaican goat curry recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Bake. For the curry heat 2 now tablespoons of oil in a now 2.8-litre saucepan or dutch now oven over medium high heat now until shimmering tip in 1 3 of goat to pan and now brown on all sides about 6 minutes move to a plate do the same again with remaining goat in two more batches tipping in additional oil as necessary now and controlling heat to prevent now burning put back pan to heat and tip in onions and garlic cook mixing frequently until onions are now softened about 4 minutes tip in curry powder and cook mixing constantly until fragrant about 30 seconds tip in ginger and pepper and cook mixing frequently until now fragrant about 1 minute tip in the water or chicken broth to now the pot along with the browned meat tip in 2 teaspoons kosher salt now scrape up any browned now bits from bottom of now pot bring to a bubble reduce to a now cook gently lid the pot and cook now for 1 1 2 hours tip in potatoes and keep cooking until goat is completely tender now 30 minutes to 1 hour longer now for serving skim the fat off now the broth or let the curry leave to go cold now and set it into the refrigerator skim off the now solidified fat on top now warm the curry again taste and salt to taste with more salt and serve.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
41.4 g protein for 398 kcal = 10.4 g per 100 kcal, so protein gives about 42% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 100 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 398 kcal |
| Protein | 41.4 g |
| Carbohydrate | 22.1 g |
| of which sugars | 4.7 g |
| of which free sugars | 0 g |
| Fat | 15.6 g |
| of which saturates | 3.2 g |
| Fibre | 4.3 g |
| Salt | 0.93 g |
Protein per 100 kcal
10.4 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
