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.

 

 

• 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

 

METHOD:

1. 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.
2. Remove the sliced onions and scotch bonnet pepper from the bowl of marinated goat meat and set aside.
3. Heat cooking oil in large saucepan on High. Place goat meat in pan and brown to seal in juices.
4. 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
5. Chop 1 medium onion and add to pot along with the sliced onion and Scotch bonnet pepper that was set aside earlier
6. Add 2 cups of boiling water and bring to a boil
7. Taste and remove Scotch bonnet pepper based on your taste; add more curry powder to taste
8. Add potatoes and tomato ketchup; simmer on low heat for 1/2 hour, or until the meat is falling off the bone

 

Recipe from Cook Like a Jamaican, July 2012