Food & Drink

Jamaican Curried Goat

Curried Goat Holiday Dinner

 

Jamaica is well known for its wonderful talents, beautiful landscape and most of all its mouthwatering dishes. I grew in Jamaica and one of our staples we indulge in at least once a week is ‘Curried Goat’. Most Jamaicans refer to it as ‘Curry Goat’ or just ‘Goat’ but you probably may know it as ‘Goat Curry’. Whatever you want to call it, Curry Goat is one of my favourite dishes. It dates back from when our Indian ancestors came to settle in Jamaica and brought their delicious spices, recipes and of course if you’re like many in the Caribbean that are fused with Indian and African you know better to twist and fuse both cultures to make even more tastier meals.

‘Curried Goat’ can be served with many different things and can be cooked based on how you prefer your meat. I can’t have meat without bone and I can’t do tough meat either. I definitely must add carrots, scotch bonnet pepper and potatoes to my goat pot. I usually pair it with rice and peas, mashed potatoes and veggies. However, on this occasion, it was served with pesto pasta and corn salad.

I do encourage you to marinate your meat for at least 2hrs to let all that seasoning soak in. Though you can use turmeric I prefer to use my authentic Indian curry powder. I find that with turmeric you have to give it your own taste by adding extra seasoning and that’s too time-consuming.

Also, traditionally Jamaicans season their meat with natural seasoning when marinating and after marinating we separate the seasoning from the meat. The season is then used to season the pot after the meat is cooked. This is optional, it gets messy, so what I do is pre-season with just a few ozs of the natural season so I won’t need to pick throughout the meat to separate the season and the meat.

Whatever you choose to do, I AM most positive that this recipe will be the best curry goat dish you ever had. If you would like to purchase some of the ingredients you can do so here.

Ingredients you can purchase:

Scotch Bonnet Pepper

Jamaican Curry Powder

Bouillon

I purchase my goat meat at a Halal store in Pittsburgh called Salem’s Halal  Meat Market & Grill.

curry goat

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Recipe Name
Curried Goat
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Jamaican Curried Goat
Jamaica is well known for its wonderful talents, beautiful landscape and most of all its mouthwatering dishes. Including Curry Goat.
Jamaican Curried Goat
Course Main Dish
Cuisine Jamaican
Prep Time 15 mins
Cook Time 90 mins
Servings
Servings
Ingredients
Course Main Dish
Cuisine Jamaican
Prep Time 15 mins
Cook Time 90 mins
Servings
Servings
Ingredients
Jamaican Curried Goat
Instructions
  1. Add vinegar to goat meat and wash it thoroughly.
  2. After rinsing, add curry powder, black pepper, salt and bouillon and 1/4 of prepared natural seasoning (garlic, onion, thyme, pimento and scallion) and marinate for at least 1 hr or overnight.
  3. When ready, In a saucepan on high heat at oil until it's hot. Add goat meat slowly and sautee stir until the flavours start to release and the mutton changes colour (muscles of the meat tightens) roughly 2 minutes. (PLEASE DO NOT BURN MEAT)
  4. Turn fire down to low heat and cover pot. Slow cook for 1hr 15minutes until meat is tender. Allow the natural juices/water of the meat to cook it for 15 minutes or until the water starts to dry out.
  5. Add 2 cups of water when the water dries out and cover the pot to cook.
  6. Periodically check the post to see the level of water that remains. Add if necessary.
  7. When meat becomes tender add potatoes and scotch bonnet pepper. Cook half way and then add the remaining natural seasoning.
  8. Simmer pot for 10mins or until the season releases its flavour into the pot.
  9. Add carrots and stir for 2 min.
Recipe Notes

OPTIONAL: You can use a pressure cooker to reduce cooking time.

Tips: Try not to add too much water and make the curry watery. This recipe should have an almost think gravy texture. Adding too much water may ruin the flavour and the texture.

Adding the carrots too early will make the curry sweet.

Adding the season too early will make it soggy.

NYAMMINGS!!!

 

goat curry

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