Directions:
- To make the marinade, combine the curry, thyme, scotch bonnets, onions, scallions, salt, and pepper. Marinate the goat meat overnight.
- Remove the goat meat from the marinade. Reserve leftover marinade.
- In a hot braising pan, brown the goat meat and garlic. Add carrots, tomatoes, potatoes, ginger, and reserved marinade. Add stock and stew for approximately 1 hour until meat is tender or about to fall off the bone.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 585.24 Kcal (2450 kJ) | ||
| Calories from fat | 110.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.31g | 19% | |
|---|---|---|---|
| Cholesterol | 180.86mg | 60% | |
| Sodium | 757.16mg | 32% | |
| Potassium | 1847.05mg | 39% | |
| Total Carbs | 40.91g | 14% | |
| Sugars | 12.03g | 48% | |
| Dietary Fiber | 7.14g | 29% | |
| Protein | 75.97g | 152% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 13.7mg | 76% | |
| Calcium | 154.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 80.74 Kcal (338 kJ) | ||
| Calories from fat | 15.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 19% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 60% | |
| Sodium | 104.46mg | 32% | |
| Potassium | 254.82mg | 39% | |
| Total Carbs | 5.64g | 14% | |
| Sugars | 1.66g | 48% | |
| Dietary Fiber | 0.98g | 29% | |
| Protein | 10.48g | 152% | |
| Vitamin C | 1.4mg | 17% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 1.9mg | 76% | |
| Calcium | 21.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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