Although curry goat is a dish that has its origin in South Asia, it has become very popular in Indo-Caribbean cuisine. This dish has spread throughout the English speaking Caribbean and also the Caribbean diaspora in North America and Great Britain.
It is an all-time favorite for Jamaicans and is a must have in any celebration.
Here is how it is prepared:
1kg goat’s meat (substitute for mutton or beef)
4 tbsp Dunn’s River curry powder (Jamaican Curry Powder)
1 onion, chopped
1 stalk of spring onion, chopped
4 cloves of garlic, peeled and minced
½ habanera or Scotch bonnet pepper, seeded and chopped (optional)
2 tsp of ginger, peeled and minced
2 sprigs of fresh thyme
Salt to taste
3 tbsp vegetable oil
5 medium sized potatoes, peeled and cut into 1-inch cubes
- Season meat with 2 tbsp curry powder, onions, spring onion, garlic, peppers, ginger, thyme, and salt and allow to marinade for at least 30 minutes or overnight in the refrigerator preferably.
- Remove as much of the seasoning as possible from the meat and set aside to use later.
- Heat the oil in a large pot over medium-high heat. Mix in the remaining 2 tablespoons of the curry powder and heat until fragrant for 1 minute.
- Place meat in the curried oil and turn frequently to brown and seal. This may take up to 30 minutes. (The meat may produce water, brown until all the water is gone).
- Add 500ml of water, cover and slow cook for 2 hr on a low heat.
- Add the seasoning and potatoes to meat and simmer for another 45 mins. Cook until the meat is soft and juice naturally thickens.
- Serve with steamed, fluffy white rice.
Chef’s Tip – You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon.
Edited by Jesus Chan
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