Curry goat is one of the most well-known and cherished dishes in Jamaican cuisine, with a bold taste and aroma. The fragrant blend of curry powder, thyme, scotch bonnet peppers, and allspice combined with the soft, slow-cooked goat meat results in a flavorful, multifaceted experience that is sure to be unforgettable.
INGREDIENTS NEEDED FOR JAMAICAN CURRY GOAT
1. Goat Meat (mutton)
2. Garlic Powder
3. Onion Powder
4. Black Pepper
5. Allspice/Pimento
6. Salt
7. All Purpose Seasoning
8. Ginger Powder
9. Thyme
10. Scallion/Green Onion
11. Minced Garlic
12. Meat Seasoning
13. Potato
14. Scotch Bonnet Pepper
15. Curry Powder – For authentic flavour, use Betapac Curry Powder.
16. Oil
HOW TO MAKE JAMAICAN CURRY GOAT
1. Wash your meat with water, vinegar, and or lime.
2. Season your meat with 1 1/2 tbsp curry powder and your remaining seasonings. Marinate overnight or for at least 2 hours.
3. Remove from the fridge 15-30 minutes before cooking.
4. Heat your pot on medium low heat. Add 2 tbsp of oil and your remaining curry powder. Cook ‘burn’ the curry for 30 seconds.
5. Add in your meat and sear for about 1 min per side. You can sear some of your meat or all of it if you have time.
6. Add in a bit of water to your bowl and pour out the remaining seasoning. Cover and simmer for 10 minutes.
7. Periodically add boiling water to your pot while cooking. Frequently check your pot and stir to make sure the meat does not burn. It will take 2 hr 30 mins to 2 hr 45 mins depend on the size of your meat.
8. Add in 2 diced potatoes in the last 10-15 mins of cooking and cook until fork tender.
9. Serve hot with your favorite pairings.
WHAT TO SERVE WITH IT?
1. Jamaican Boiled Dumpling
2. Ground Provisions
3. Avocado
5. White Rice
6. Coleslaw
7. Potato Salad
8. Fried Plantain
HOW TO STORE IT
Store it in the fridge in an airtight container for up to 5 days.
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JAMAICAN CURRY GOAT
Ingredients
MARINATE
- 2 ½ lbs Goat Meat
- 1 tsp Salt
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 ½ tbsp Curry Powder
- 1 tbsp All Purpose Seasoning
- ½ tbsp Meat Seasoning
- 1 tsp Ginger Powder
- 1 tsp Ground Pimento
- 2 Garlic Cloves, minced
- 4 Thyme Sprigs
- 2 Stalks of Scallion
- ½ tsp Black Pepper
- 1 Scotch Bonnet Pepper whole
COOKING
- 2 tbsp Oil
- 1 tbsp Curry Powder
- 2 Medium Potatoes diced
Instructions
- Wash your meat with water, vinegar, and or lime.
- Season your meat with 1 1/2 tbsp curry powder and your remaining seasonings. Marinate overnight or for at least 2 hours.
- Remove from the fridge 15-30 minutes before cooking.
- Heat your pot on medium low heat. Add 2 tbsp of oil and your remaining curry powder. Cook 'burn' the curry for 30 seconds.
- Add in your meat and sear for about 1 min per side. You can sear some of your meat or all of it if you have time.
- Add in a bit of water to your bowl and pour out the remaining seasoning. Cover and simmer for 10 minutes.
- Periodically add boiling water to your pot while cooking. Frequently check your pot and stir to make sure the meat does not burn. It will take 2 hr 30 mins to 2 hr 45 mins depend on the size of your meat.
- Add in 2 diced potatoes in the last 10-15 mins of cooking and cook until fork tender.
- Serve hot with your favorite pairings.
