Curry goat

Name: Curry goat
Total time: 2 h 30 min
Yield: 4 portions
Ingredients: 800 g goat (raw); 2 medium potato; 1 medium onions; 4 cloves garlic; 3 centimeters ginger; 1 small chilli peppers, red hot; 3 Tbsp curry powder; 1 Tsp allspice; 1 Tsp thyme; 2 Tbsp sunflower oil; 600 ml tap water; 1 Tsp salt

Jamaican goat curry slowly cooked with potatoes and spices.

2 h 30 minto make
4portions
Mediumto cook

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A very high footprint

8.2 kg CO₂e a portion, or 16.05 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A very high nutrition rating

398 kcal and 45 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 4 portions

800 g goat (raw)
2 medium potato
1 medium onions
4 cloves garlic
3 centimeters ginger
1 small chilli peppers, red hot
3 Tbsp curry powder
1 Tsp allspice
1 Tsp thyme
2 Tbsp sunflower oil
600 ml tap water
1 Tsp salt

Method

Rub the goat with half the curry powder, the garlic, ginger, thyme, allspice and salt, and leave for at least an hour.
Fry the rest of the curry powder in the oil for a minute, then brown the goat.
Add the chopped onion, the whole chilli and the water, cover and simmer for 1½–2 hours, until tender.
Add the diced potatoes for the last 30 minutes.

Nutrition

	A portion (511 g)	100 g
Energy	398 kcal	78 kcal
Protein	45 g	8.8 g
Carbohydrate	26.1 g	5.1 g
of which sugars	2.6 g	0.5 g
Fat	12.3 g	2.4 g
of which saturates	2 g	0.4 g
Fibre	5.6 g	1.1 g
Salt	2 g	0.4 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	8.2 kg	16.05 kg
Nutrient pollution (N eq)	45.46 g	89 g
Land use for a year	14.63 m²	28.65 m²
Water use	2,771 l	5,424 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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