Jamaican Curry Goat Recipe
Enjoy this delicious and authentic Jamaican Curry Goat recipe and bring the vibrant flavors of Jamaica right into your kitchen!
INGREDIENTS
- Goat meat: 2½ pounds, cut into bite-sized pieces.
- Jamaican Curry Powder: 3 tablespoons (a brand like Betapac is a good choice).
- All-purpose seasoning: 2 tablespoons.
- Scotch Bonnet Pepper: 1, finely chopped (use gloves to handle) (optional).
- Onion: 1 large, finely chopped.
- Garlic: 3 cloves, minced.
- Ginger: 1-inch piece, grated.
- Thyme: 2 sprigs, fresh.
- Scallions: 2, chopped.
- Pimento Berries (allspice): 5
- Carrot: 1 large, sliced.
- Potato (white): 2 medium, peeled and diced.
- Bell Pepper: 1 small, chopped.
- Coconut Milk: 1 cup (Grace or other authentic brands). (optional)
- Vegetable Oil: 2 tablespoons.
- Salt: to taste.
- Lime: 1, juiced, to wash the goat meat.
- Vinegar: 1 tablespoon, to wash the goat meat.
- Boiled water: As needed.
INSTRUCTIONS
Prepare the Goat Meat:
- Cut the goat meat into small pieces. Wash the goat meat thoroughly in a mixture of water, lime juice, and vinegar. Drain all excess water from the goat meat, and pat it dry with a kitchen towel if necessary.
Prepare the Vegetables:
- Chop the onion, garlic, ginger, scallions, and bell pepper as specified in the ingredients list.
Marinate the Goat Meat:
- In a large bowl, combine the goat meat, onion, garlic, bell pepper, Scotch bonnet pepper, pimento berries, ginger, all-purpose seasoning, and 1 tablespoon of the Jamaican curry powder. Mix everything thoroughly to ensure the goat meat is well-coated with the seasonings. Allow the mixture to marinate for at least 30 minutes, or longer for more intense flavor.
Cook the Goat meat:
- Heat the vegetable oil in a pot over medium heat.
- Burn the curry: This means, add the remaining 2 tablespoons of Jamaican curry powder to the pot and cook it for about 1 minute, stirring constantly. You'll know when the curry is ready when you can smell the aromatic spices and the curry powder has turned a rich golden brown color.
- Remove the excess seasoning (onion, garlic, bell pepper, Scotch bonnet pepper, pimento berries, ginger) from the marinated goat meat and place the marinated goat meat pieces into the pot, being careful not to overcrowd.
- Cook the goat meat until they are lightly browned on both sides, for about 2-3 minutes.
- Pour in enough hot water to cover the meat.
- Cover the pot and cook for 1.5 to 2 hours, or until the meat is tender. Occasionally check to ensure there is enough water in the pot.
Add Remaining Ingredients:
- Add the carrots, potatoes and thyme as specified in the ingredients list. Stir well to combine.
- Add the sliced onion, garlic, Scotch bonnet pepper, pimento berries, and ginger that were used to marinate the goat meat to the pot. Gently stir the ingredients together.
- Allow the goat meat and vegetables to cook for 20 minutes, ensuring there is enough liquid in the pot. If the water level is low or the gravy is too thick, add a small amount of water as needed.
- Taste and adjust by adding more all-purpose seasoning or salt.
- Once the goat meat and vegetables are cooked, and the liquid slowly reduces into a rich, flavorful curry gravy, it's time to serve.
Serve:
- Serve the Jamaican Curry Goat. Remove the thyme sprigs before serving.
NOTES
- Note: For a milder version of Jamaican Curry Goat, use half of a Scotch bonnet pepper with the seeds and inner membrane removed, as these parts contain most of the heat. If you prefer more spice, you can leave the pepper whole for moderate heat, or chop it finely for extra fiery heat. Keep in mind that the seeds and membrane significantly increase the spiciness, so adjust based on your spice preference.
1. What does marinating the goat meat means?
Marinating the goat meat means adding all the ingredients to the goat meat except the potato, carrot and thyme. Rub the seasoning thoroughly into the goat meat to ensure it is well-coated. Then, let the goat meat sit and soak in the flavors. The longer it sits, the more flavorful the goat meat will become. 2. What does "burn the curry" means?
In the context of the Jamaican curry goat recipe, "burn the curry" refers to briefly cooking the curry powder in oil before adding other ingredients. This step enhances the flavor by releasing the aromatic oils and deepening the taste of the curry. The term "burn" doesn't mean literally burning the curry; instead, it involves cooking the curry powder until it achieves a golden brown color. This careful process prevents bitterness and ensures a rich, flavorful base for the dish. 3. How can I make the curry less spicy?
To make the curry less spicy, reduce the amount of Scotch bonnet pepper or omit it altogether. 4. Do I have to use Jamaican Curry Powder
Yes, to achieve the authentic taste of Jamaican curry goat, be sure to use Jamaican curry powder. 5. Should I use coconut milk?
Traditionally, Jamaican Curry Goat doesn’t include coconut milk. However, some variations do include a splash of coconut milk. Adding coconut milk is optional and can be adjusted to your taste, but it’s not a standard ingredient in authentic Jamaican Curry Goat recipes. If you choose to include it, add it during Step 8 in the recipe instructions above.