Jamaican Curry Goat Recipe
This finger-licking dish is one of Jamaica's most popular cuisines. Try this Jamaican curry goat recipe for dinner today.
Servings 4 servings
Calories 20kcal
Ingredients
- 2½ lb goat meat
- 2½ tbsp curry powder
- 2 tbsp all-purpose season
- ½ tsp salt
- 1 scotch bonnet pepper* seeds remove and finely chopped
- 6 pimento berries (allspice) crushed
- 1 medium onion chopped
- 2 stalks scallion chopped
- 4 garlic cloves crushed
- 3 sprig thyme
- 1 tsp grated fresh ginger
- 1 large potato peeled and diced
- cooking oil
- water
- 1 lime ot lemon to wash the meat
- 2 tbsp vinegar to wash the meat
Instructions
- Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
- In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
- Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
- Add the goat meat and allow it to seared on all sides.
- Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
- Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.
Notes
* I used one whole scotch bonnet pepper but you can adjust the amount to suit your taste.
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg