We know you can cook Jamaican curry goat recipe in a stew, roasted, BBQ or kebob but in Jamaica the curried goat rules supreme. It is a signature dish of Jamaica.
Jamaican curry powder has coriander seeds, black peppercorns, cardamom pods, fenugreek seeds, cinnamon stick, ground ginger and ground turmeric
Many associate curry with India, and curry came to Jamaica in the 17th Century when they took in large numbers of indentured workers, and they also brought roti which is another traditional dish now. They also introduced okra, dal, chutney,eggplant, mangoes, tamarind and more. In the Caribbean curry is also very popular in former British colonies that include Guyana, Trinidad and Tobago, St Kitts and Nevis as well as Jamaica.
Traditional recipes in Jamaica cook goat meat with bones left on to develop the rich flavors. Also they like to marinate for 24 hours. Marinating uses Jamaican spices and then slowly cooked in a curry sauce. They also use chillies in particular the fiery Scotch Bonnet peppers. Many curries also include potatoes.
1. Cut the goat meat into bite sized cubes
2. Wash the goat meat with the vinegar and water.
3. Rub the seasonings into the goat meat. Place in the refrigerator for 60 minutes, but marinating overnight works well.
4. Take the meat out and take off the seasoning, save the seasonings.
5. Heat the oil in a saucepan at high temperature until it starts to smoke.
6. Add in the curry powder slowly and stir in until the oil color changes.
7. Add in the goat meat and stir for around 2 minutes, stir frequently so that it does not burn and just seals the meat.
8. Add in around 1 oz. of water to the pot, and keep stirring. The goat meat muscle tissue will start to tighten up.
9. Reduce the stove heat to medium and add in 2 cups of water.
10. Place a cover on the pot and then simmer for 20 minutes.
11. Stir the meat and enough water to cover the meat.
12. Simmer for a further 20 minutes, until meat is medium soft in texture.
13. Add in the seasonings you removed and simmer for 15 minutes on low to medium heat.
14. Cook slowly with lid off until water reduces to a thick gravy like consistency.