“Just like our Jamaican Mannish Water, no event in Jamaica is complete without a good curried goat. Curried goat is a curry dish that originated in South Asia and has become very popular in Jamaican cuisine. This dish is usually served spicy with fluffy white rice.” – Chef Noel Cunningham,
2 lb. goat meat (substitute for mutton)
1 tsp. pimento berries
1 tsp. seasoning salt (optional)
2 Tbsp. minced garlic
2 Tbsp. finely grated fresh ginger
3 Tbsp. canola or olive oil
3 Tbsp. Jamaican curry powder
3 stalk scallions, sliced
2 sprigs of fresh thyme
1/2 scotch bonnet pepper, minced
2 medium carrots, peeled and diced
2 potatoes, peeled and cubed
Season meat with 2 tablespoons curry powder, onions, scallions, pimento, garlic, peppers, ginger, thyme and salt and allow to marinade for at least 30 minutes or overnight in the refrigerator.
Remove as much of the seasoning as possible from the meat and set aside to use later.
Heat the oil in a large pot over medium-high heat. Mix in the remaining 1 tablespoon of curry powder and heat until fragrant for 1 minute.
Place meat in the curried oil and turn frequently to brown and seal. This may take up to 15 minutes. (The meat may produce water, just let it brown until all the water is gone.)
Add enough water to cover meat and slow cook for about 2 hours on low heat. Add more water when needed, or until meat is tender.
Add the marinating seasoning that you removed from the meat earlier, the carrots and potatoes to pot and simmer for another 20 minutes. Cook until the meat is soft and the juice naturally thickens. Adjust seasoning to your liking.
Serve with steamed, fluffy rice.
– You may need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon.
Recipe first published by Cooking Sense Magazine.