Jamaican Curry Goat
A dish packed with rich flavours that will have you saying 'ye mon' after uncontrollably consuming it's succulent meat. The Jamaican Curry goat is synonymous with the Jamaican culture, it's gravy is often served with Fried Chicken.
- 4 oz. Jamaican Curry Powder
- 1 Scotch Bonnet Pepper (chopped and seeded)
- 2 cloves Garlic (chopped)
- 1 Large Onion (chopped)
- 3 lb. Goat Meat (cut up in bite size pieces)
- 1 oz. Cooking Oil
- 1 oz. Ground Black Pepper
- 2 tbsp. Salt
- 6 Pimento Seeds (Allspice)
- 1/2 oz. Vinegar
- 4 sprig. Thyme
- Wash goat meat with vinegar and water. Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
- Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
- In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
- Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes; be careful not to burn the meat.
- Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
- Turn down the heat to medium and add 2 cups of water to the meat in the saucepan. Cover the pot and let this stew simmer for 20 minutes. Check on the meat in the pot, stir again and add water to cover the meat.
- Cook for another 20 minutes, and then check to see if the meat is medium soft.
- If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
Bonus. You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.