Jamaican-curry-goat

Jamaican-Curry-Goat (Serves 4)

While this dish was once only for big celebrations it is good at anytime and I just love this version. The lime adds something and the sauce is delicious! Jamaican curry powder has coriander seeds, black peppercorns, cardamom pods, fenugreek seeds, cinnamon stick, ground ginger and ground turmeric

1.5 Kg (3 lbs) quality kid goat meat, cut into 1 inch

2 limes

2 medium onions sliced

6 cloves garlic, finely chopped (2 tsp minced garlic)

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon thyme

1 Scotch bonnet pepper, fine chopped

2 tablespoons vegetable oil

1 teaspoon sugar

5 green onions, finely chopped

2 tbsp Jamaican curry powder

2 potatoes, peeled and cut into ½-inch cubes

How to cook your Jamaican Curry Goat

1. Squeeze the lime juice all over the goat meat cubes

2. Place in frig and let stand for 5-10 mins

3. Rinse the meat in cold water and drain off excess water

4. Put the goat meat into a sealable plastic container.

5. Add in the onion, garlic, salt, black pepper, thyme, and the Scotch bonnet chili pepper.

6. Rub the spices into the goat meat (you will need rubber gloves)

7. Place in the frig to marinate for 2 hours uncovered

8. Heat the oil and sugar slowly in a large saucepan. Stir and heat until the sugar starts to brown, don’t burn it.

9. Add in the goat along with the marinade, green onions and the curry powder

10. Stir the mixture thoroughly.

11. Cover the pot, and reduce to a low heat. Simmer the goat in its own juices, and stir every 5 minutes

12. Cook for around 30 minutes until the goat meat is tender.

13. Add in the potatoes and ¼ cup of water and stir in thoroughly.

14. Cover the saucepan and simmer for another 15 minutes until the potatoes are cooked but still firm in texture.

15. Crush some of the potatoes cubes and stir in to thicken the sauce. You now have the best Jamaican-curry-goat there is!

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