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West Indian Goat Curry--With Beef

yield: 4 total time: 55 minutes
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Ingredients

  • 1 bunch cilantro stems only, reserve leaves, don't be super picky about it, just cut lower half of bunch off
  • 1/2 onion medium, chopped
  • 1/2 peppers or more habanero, to heat tolerance
  • 3 inches ginger piece of, chopped
  • 1 tablespoon fresh thyme leaves
  • 5 teaspoons curry powder
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon fenugreek seeds ground
  • 1/2 teaspoon brown mustard seeds ground
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 3 tablespoons fresh lime juice
  • 2 teaspoons annatto seeds ground, achiote, sub with paprika if necessary
  • salt to taste
  • 14 ounces coconut milk divided, some will be reserved for curry
  • 4 pounds beef chuck cut into 2-inch chunks
  • 2 tablespoons vegetable oil
  • 2 1/2 onions medium, chopped
  • 8 garlic cloves minced
  • 15 ounces fire roasted tomatoes
  • 2 tablespoons brown sugar to taste
  • coconut milk reserved
  • 2 sweet potatoes large, cut into bite sized chunks
  • 3 bell peppers sweet, seeded and chopped
  • cilantro leaves chopped
  • lime wedges
  • chile peppers minced habanero
  • hot sauce or Caribbean style
  • basmati rice cooked

Nutrition

  • Calories : 1680 calories
  • Carbohydrate : 66 grams
  • Cholesterol : 305 milligrams
  • Fat : 115 grams
  • Fiber : 13 grams
  • Protein : 98 grams
  • SaturatedFat : 54 grams
  • Sodium : 830 milligrams
  • Sugar : 16 grams
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