Jamaican goat curry
Jamaican goat curry features prominently in Jamaican cuisine. If a list of popular Jamaican dishes is drawn up goat curry will make it to the top 5. It is meaty, juicy and spicy, amazing.
Jamaican cuisine has been influenced by so many cultures and curry is an Indian influence. The difference between Indian curry and Jamaican curry is the combination of spices used. Jamaican Goat Curry is usually served at special occasions like weddings, just like the Nigerian vegetable sauce.
Goat meat being one of my favourite types of meat, I am always looking for recipes and ways to have it on the dinner table. I fell in love with Jamaican Goat Curry after eating it at a Jamaican restaurant. The blend of spices, the richness of the gravy, the fall-off-the-bone softness and juiciness of the meat, makes this dish extra special. Worth every ounce of energy and time put into getting it to the table.
Jamaican curry powder is the perfect curry blend for this dish, it contains pimento (allspice). If you can’t get a hold of Jamaican curry powder, use whatever curry you can find but not Indian.
Using goat meat with its bones adds to the richness of the sauce. Lamb makes a good alternative to goat in case you can’t readily buy goat meat.
If you are using the meat of the uncastrated male goat (called high-scent), which has a very strong flavour, it is best to treat it with vinegar or else, it will overpower the dish and ruin it. Place the high-scent meat in a dish and pour some vinegar over it. Stir it around a bit, drain and rinse in water, then use. The flavour will be milder and it will also soften it.
Vinegar can also be used to remove some of the gamey taste in the regular goat meat for those who don’t like goat meat for this reason.
If you love goat meat read the 20 interesting facts about Goat meat and if you don’t love goat meat, then you need to read it.
To prepare Jamaican goat curry
500g Goat meat, (2-inch cubes) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon + 1/2 tablespoon curry powder 1 spring onions (scallions) 1 small onion, sliced 1/2-inch fresh ginger (optional) 3 cloves garlic 2 tablespoons vegetable oil 1 small onions, chopped 1/2 teaspoon dry thyme 1 whole scotch bonnet, fresh pepper 1 1/2 cups water 1/2 tablespoon tomato puree (tomato paste) 2 + 1 seasoning cubes 2 irish potatoes 1 carrot (optional)
Wash goat meat and place in a bowl.
Sprinkle with salt, black pepper and 1 seasoning cube. Mix.
In a blender with a little water, place 1/2 tablespoon curry powder, spring onion, 1 small sliced onion, ginger and garlic. Blend.
Pour over the meat and mix very well.
Cover with plastic wrap and leave to marinate in the refrigerator overnight or least 5 hours.
Pick out goat meat, scraping off marinade, and place on a plate. Set aside.
Heat oil in a pot or saucepan on high heat, add meat, fry to brown but do not burn, stirring all the time.
Fry until only oil is seen and the water has all evaporated.
Add marinade, chopped onions, thyme and 1 tablespoon curry powder.
Cut scotch bonnet into 2 and add.
Stir, cover and reduce the heat to medium, cook till liquid has evaporated, about 5 minutes.
Stir in 2 cups water, 2 seasoning cubes, salt and tomato paste.
Bring to a boil then reduce to a gentle simmer, cover and cook for 1 hour until goat meat has softened.
Add potato, cook on low heat for 45 minutes.
Taste and if it is not quite thick but tastes right, crush some potato to thicken the sauce.
If it tastes watery, keep cooking for another 15 minutes until it has reduced further and thickened, correct seasoning if necessary.
Take off the heat.
- A pressure pot can be used to cut down on the cooking time of the goat meat.
- Be sure to add enough water, if it is too watery when the meat is done, just boil curry vigorously with the pressure pot open.
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