Curried Goat Stew
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
4 lbs 1 1/2-inch cubes boneless goat meat (such as leg) or boneless beef chuck
3 Tbsp curry powder
1 Tbsp turmeric
1 1/2 tsp salt
2 large onions, chopped
8 garlic cloves, chopped
5 fresh thyme sprigs
1 Tbsp finely chopped peeled fresh ginger
1 bay leaf
1/4 tsp minced seeded deveined Scotch bonnet or habanero chile
2 cups (or more) beef broth
1 1/2 lbs white-skinned potatoes, peeled, cut into 1/2-inch cubes
1 cup chopped green onions, divided
Place meat in heavy large pot. Stir curry powder, turmeric, and salt in small bowl. Sprinkle over meat. Toss to coat. Let stand at least 2 hours or chill up to 4 hours.
Mix onions, garlic, thyme, ginger, bay leaf, and chile into meat. Add 2 cups broth, and bring to a boil. Reduce heat to medium-low, cover, and simmer 1 hour 15 minutes. Add potatoes, and simmer uncovered until meat and potatoes are tender, adding more broth to moisten if dry, about 15 minutes longer. Season with salt and pepper. (can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.)
Mix 1/2 cup green onions into stew. Transfer to bowl. Sprinkle with remaining 1/2 cup green onions.
From Bon Appetit, May 2006.