JAMAICAN CURRY GOAT
Improved and Updated again
By Simbooker on the 11th September 2017
Files & Tags: recipes, index, curries, goat & lamb, jamaican, caribbean & latin american
I posted a Curry Goat recipe years ago here on Simbooker. I am keeping that recipe on file, but this is a new improved, simplified, and updated version of the recipe.
Curry Goat with Roti
Curry Goat is probably the most popular dish in Jamaican cuisine. You cannot talk about Jamaican food without mentioning Curry Goat. It's that simple. It is a key dish and prominent in Jamaican cooking. The dish is also popular in Trinidadian and Guyanese cuisine; as in other Caribbean/South American countries that gained influence from Indian Cuisine.
You must buy goat or mutton with the bone in for this dish, otherwise don't even bother. Because the key part of this dish is that the bone flavors the curry stock and releases masses of flavor. This is one of my all time favorite dishes, and is always served with rice in Jamaica. In Trinidad or Guyana it's perhaps more commonly served with Roti. Either way it's delicious. I like curry goat with both rice and roti, sometimes I choose one or the other.
I have a confession to make. I don't use Scotch Bonnet pepper in My Curry Goat. Almost every recipe in Jamaican cooking calls for it, but I like my Curry Goat flavorful and pretty mild. I now use a red sweet pepper but I slice it in half instead of cutting into small little pieces.
I have a confession to make. I don't use Scotch Bonnet pepper in My Curry Goat. Almost every recipe in Jamaican cooking calls for it, but I like my Curry Goat flavorful and pretty mild. I now use a red sweet pepper but I slice it in half instead of cutting into small little pieces.
CURRY GOAT RECIPE
THE INGREDIENTS
I recommend Caribbean Choice Curry Powder
by Grace Foods
2-3 POUNDS OF GOAT OR MUTTON
Step 1
Season the goat/mutton with 1 tsp salt, 2 tbs light soy sauce, 2 tsp garlic powder/granules,
2 tsp onion powder/granules, 1 tsp Caribbean curry powder. Mix the ingredients in well. Marinate for a minimum of 6 hours recommended, or skip marination and go to step 2.
Step 2
In a blender add 1/2 cup of vegetable oil) blitz 1 whole garlic bulb peeled and diced OR 2 tbs garlic paste, 1 yellow onion peeled and chopped up; as well as 1 large bunch of spring onions/scallion, 2 sprigs thyme,1 bunch of parsley and/or cilantro, add 1 + 1/2 ( 1 and a half) tsp of Caribbean curry powder to the mixture. Make sure all these ingredients are blended thoroughly to a smooth consistency. Add more water if you need to.
Step 3
Set aside: 2 tsp of Curry powder and 1 tsp cumin vigorously mixed into 1/3 cup of water
Heat a generous amount of vegetable or sunflower oil in a wide pot. Make sure the oil is heated to searing hot and covers the full surface of the pot.
Sear the goat meat in batches browning on each side, do not overcrowd pan. After browning goat, you need to take 4 tbs of the blitz and blended mixture made earlier and saute this mixture until it loses the raw flavor and becomes aromatic.
Then add in the curry powder and cumin mixture and saute even more until the curry powder has become aromatic. Add a sprinkling of garam masala about half a teaspoon to a teaspoon. And then add the goat back into the pot. Mix the goat with the curry sauce mixture, so it combines in well with the sauce.
Step 4...
Get Cooking 2 hours minimum
Then add about 7 cups of water and bring to a boil on high heat.
Add 1 + 1/2 tsp of salt and 1/2 tsp of ground black pepper. ADD 3 BAY LEAVES, 1 SWEET RED PEPPER SLICED IN MIDDLE AND 1 ONION SLICED IN THE MIDDLE.
Do not add anymore salt until the end of cooking; and only if you think it needs extra salt. Goat doesn't need too much salt. Boil the curry on medium high for much of the cooking time, it will speed up the process as goat is a tough meat and takes long to cook. You may have to add a little more water here and there, if the water starts to evaporate sufficiently before cooking time.
My Secret ingredients are 1 tsp sugar, 2 telma stock cubes, 1 small block of Japanese golden curry powder medium hot- only if I have to use a different Curry Powder. Near the end of cooking add fresh chopped tomatoes, and after 2 hours test with a fork how soft the goat is. If you use chopped potatoes in this dish add about 25 minutes before the end of cooking time. So once the goat is pretty much there add the potatoes.
The idea is to cook the goat til melting-ly tender. Once the goat is soft and sauce has thickened you may serve with rice or a flatbread.
Add 1 + 1/2 tsp of salt and 1/2 tsp of ground black pepper. ADD 3 BAY LEAVES, 1 SWEET RED PEPPER SLICED IN MIDDLE AND 1 ONION SLICED IN THE MIDDLE.
Do not add anymore salt until the end of cooking; and only if you think it needs extra salt. Goat doesn't need too much salt. Boil the curry on medium high for much of the cooking time, it will speed up the process as goat is a tough meat and takes long to cook. You may have to add a little more water here and there, if the water starts to evaporate sufficiently before cooking time.
My Secret ingredients are 1 tsp sugar, 2 telma stock cubes, 1 small block of Japanese golden curry powder medium hot- only if I have to use a different Curry Powder. Near the end of cooking add fresh chopped tomatoes, and after 2 hours test with a fork how soft the goat is. If you use chopped potatoes in this dish add about 25 minutes before the end of cooking time. So once the goat is pretty much there add the potatoes.
The idea is to cook the goat til melting-ly tender. Once the goat is soft and sauce has thickened you may serve with rice or a flatbread.