JAMAICA VALLEY CURRY GOAT
2kg small diced goat leg & shoulder mixed
1 un-waxed lemon
½ handful each of fresh Coriander (Cilantro) & Parsley
3 large Scallion (Spring onions)
2 & ½ large onions
1tbsp of fresh ginger
7 sticks of Thyme
1 whole scotch bonnet pepper with seeds
Jamaica Valley seasoning list:
5 tbsp Curry powder
4 tbsp All Purpose
4 tbsp Oxtail Meat seasoning
2 tbsp Garlic powder
200g Coconut Oil
5 cups of water
Wash goat meat with lemon, lime or vinegar.
Remove any visible grizzle on meat.
For the green seasoning: Coriander, Parsley, Scallion, 1 & ½ Onions, Ginger, Scotch bonnet. Chop small enough to be place in food blender
Add a cup of boiling water & blend ingredients to a paste
Pour over washed meat
To same bowl add Jamaica Valley seasonings
Rub ingredients into meat thoroughly.
Place pan on a stove turned to high heat
Add coconut oil to pan
Reduce heat to medium and add ½ tbsp curry powder to oil
Use wooden spoon to mix curry and oil until oil and curry turns to a medium/ dark brown colour
Turn the heat back up, and start to add the goat meat
Once all meat is in the pan, reduce fire to medium, and brown the meat, by turning ensuring all meat is sufficiently brown
Add 1 & ½ cups of boiling water to pan
Reduce to medium heat mixing occasionally, until meat softens (2.5 hours)
Add rest of the onions chopped into circles. Turn to stove to low heat and allow to simmer for further 25-30 minutes.