CURRY GOAT
I remember growing up in Jamaica, Curry Goat was a special dish made for parties and celebrations. It wasn’t something you’d eat every day. Today, curry goat is still special in my house compared to Curry Chicken, which I make all the time. If you For have never tried it, it’s a must-have Jamaican recipe. When cooked right, you’ll find it more tender and flavourful than any curry you have ever tasted.
Jamaica’s curry dishes are the remnants of the island’s Indian population. After slavery was abolished on the island, almost 40,000 people came from India to work on plantations as indentured workers. Over generations most intermarried with the larger African population, so Jamaica’s Indian community today is tiny in comparison. However, their influence in Jamaican cuisine lives on in dishes like curry goat.
Depending on where you live, you may have to go to a butcher to find goat meat. But in communities with large ethnic populations you may even find it at your local supermarket. I get mine at a local West Indian butchers, where they chop it into cubes (bones still in) perfect for making curry goat!
Ingredients
1 kg Goat leg & shoulder mixed. cut (Medium cubes)
2 spring onions
1 large onion
1 scotch bonnet pepper
10 pimento seeds
1 large medium diced white potatoe
1 large carrot sliced medium
5 crushed garlic cloves
2 tsp crushed ginger
4 tbsp Jamaica Valley Curry powder
3 tbsp Jamaica Valley Oxtail Meat seasoning
3 tbsp Jamaica Valley All purpose seasoning
2 tsp sea salt
250 ml coconut oil
600ml boiling water
5 sprigs Thyme
Directions : Total cooking time 2 - 2h 30m
Wash goat meat in a bowl. Drain. To bowl add WET seasonings. spring onion, Onion, scotch bonnet pepper, pimento, Garlic, ginger. Mix. Now add DRY seasonings. Jamaica Valley Curry powder, Jamaica Valley Oxtail Meat seasoning, Jamaica Valley All purpose seasoning, sea salt. Mix well. Add sliced carrots. Cover with cling film and refrigerate for up to 12 hours. In a medium pan heat coconut oil. Remove WET seasonings and carrots from goat meat. Put seasoning bowl to one side until later. Add goat meat to pan and brown evenly by turning meat. Turn to a low heat and place lid on pan. Keep looking at pot and stirring so meat does not stick. After 30 minutes remove lid and stir pot. The gravy should be very thick. Add 200ml boiling water. Stir and turn heat to low - medium. Replace lid. After 30 minutes take off lid and add a further 200ml boiling water. Stir and replace lid. Cook meat until meat is tender for a further 30 Minutes. Remove lid and add all wet seasonings including carrots. Add 200 ml boiling water. Stir. Replace lid. Cook for further 15 minutes .
Serve with any side of yout choice. Traditionally White Rice or Rice and Peas. But Roti, Or dumplings is also and option.