Jamaican Curry Goat Recipe
"You’ll find it more tender and flavorful than any beef stew you ever had"
This one is a personal favourite which I have cooked many times! This lovely historic dish is a staple meal in Jamaica with scents that delight - definitely one you should try to make.
PREP: 30 MINS (and marination)
COOK: 3 HOURS
SERVES: 4 - 6 People
- 1.4 kg Goat meat, chopped in cubes
- 2 tsp Salt
- 1 tsp Black pepper
- 5-6 Tbsp Curry Powder
- 1 large Onion, sliced
- 4-6 cloves Garlic, minced
- 1 Scotch bonnet Pepper, slice and discard seeds (handle with care)
- 4 Tbsp Cooking oil
- 4 cups boiling Water
- 1 large spring thyme
- 1 medium Onion, chopped
- 3 medium Potatoes, each cut in 3 pieces
- 1 Tbsp Tomato ketchup
- Mix together goat meat, salt, black pepper, 4 Tbsp curry powder, 1 large onion sliced, garlic, Scotch bonnet pepper. Please in the fridge overnight (or at least 5 hours) to marinate.
- Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.
- Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.
- Once the meat is browned add thyme and 2 cups of boiling water; cover, lower heat to Medium-Low and simmer for about 1 hour
- Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier
- Add 2 cups of boiling water and bring to a boil
- Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste
- Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone