Jamaica is well known for its wonderful talents, beautiful landscape, and most of all its mouthwatering dishes including “The Jamaican Curry Goat”. Let us discover this amazing Recipe.
Jamaican Curried/Curry Goat
Jamaica is well known for its wonderful talents, beautiful landscape, and most of all its mouthwatering dishes. I grew up 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, the Jamaican Curried Goat is one of my favorite dishes.
It dates back to when our Indian ancestors came to settle in Jamaica and brought their delicious spices, recipes, the fusing of both cultures to make even 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. Usually, I pair it with rice and peas, mashed potatoes, or veggies.
Jamaican Curry Goat Recipe
My cooking reflects where I am from, hence it reflects my ingredients. Thyme and curry powder is a major part of Jamaican cuisine. Authentic Jamaican curry powder is not the same as original East Indian curry powder or Thai curry. It’s very unique as it is tied with Jamaican spices. It is also different in color due to the ratio of sices to Tumeric. You can purchase my favorite Jamaican Curry Powder here.
I do encourage you to marinate your meat for at least 2hrs to let all that seasoning soak in. Though you can use turmeric and make your own curry season. 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 ounces 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 almost positive that this recipe will be the best curry goat dish you ever had.
How to Cook Jamaican Goat Curry or Curry Goat?
It may seem complex but it’s pretty simple once you get the steps. For me, the 3 components in getting a Jamaican Curry goat recipe are: ( For the full detailed recipe check out my youtube channel)
- Getting the right Jamaican Curry Powder
- Natural Seasoning (Pimento, Thyme, garlic, scallion onion, and ginger)
- Water volume ( this is so important because if you flood the pot with water at any time you’re slowly losing the floors and enough water may not reduce even after the meat is tender.
This Jamaican Curried Goat goes perfectly with the Jamaican Rice and Peas dish.
Tips on Cooking Jamaican Curry/Curried Goat
- OPTIONAL: You can use a pressure cooker to reduce cooking time. Same method and procedure. Tip: Check the pressure cooker every 3o mins to make sure your water level is right and to avoid overcooking the meat.
- 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 flavor and texture.
- Add more powdered season if necessary in the end. sometimes, when you add water consistently the flavor reduces and you may have to add more salt or powdered seasoning to give it that kick to make it perfect.
- Adding the carrots too early will make the curry sweet.
- Adding the season too early will make it soggy.
Ingredients you can purchase:
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Jamaican Curried Goat
- Pressure Cooker
- Dutch Pot
- 3lbs lbs Goat Meat cut into chunky pieces
- 4 oz Jamaican Curry Powder
- 2 tbsp Bouillon
- 1 large Potato medium cubes
- 1 medium Carrot small cubes
- 2 stalk Scallion chopped
- 1 large Onion chopped
- 4 peg Garlic chopped
- 1 tbsp Pimento
- 3 spring Thyme
- 1 whole Scotch Bonnet Pepper
- 1 tbsp Black Pepper
- 3 tbsp Cooking Oil
- 1 oz Vinegar
- Salt to taste
- 1-2 inches ginger root or 1 tsp ginger powder smashed
- Clean and cut the goat meat into medium chunky pieces.
- Wash meat with vinegar/lime or lemon and rinse it thoroughly. (this helps to get rid of the gamey smell and taste) You can pat dry to avoid excess moisture.
- Add curry powder, black pepper, salt, and bouillon, and some of the natural seasoning (1 tbsp minced garlic, 1 sprig thyme, 1 tsp pimento, and ginger) and marinate for at least 1 hr or overnight.
- In a wide saute pan add oil to a high heat pan. Add goat meat slowly and brown until the flavors start to release and the meat changes color (muscles of the meat tightens) for roughly 2 minutes. (PLEASE DO NOT BURN MEAT) See video
- Add water, reduce to low heat, Periodically check the pot to see the level of water that remains. Add more water if necessary. *Add a small portion at a time. DO NOT flood the pot with water.
- Slow cook for 1hr 15minutes or until the meat is tender.
- When meat becomes tender add potatoes allow them to cook halfway. Then add the remaining natural seasoning and carrots.
- Simmer the pot for 10 mins or until the season releases its flavor into the pot.
- When the pot is well simmered and the gravy is formed you are ready to serve.