Curry Goat

Curry Goat

Jamaican Curry Goat is a Jamaican known dish and is generally served on white rice, however some people prefer it served on rice and peas, with salad and plantain.

 

Prep Time 15 minutes 

 Cook Time 2 Hours 30 
 Total Time 2 Hours 45 Minutes

Ingredients:

  • 3- 3 1/2 pounds goat meat (cut in chunks)
  • 1- ½ cup cooking oil
  • 2 teaspoons minced garlic
  • 1 -2 teaspoons minced ginger
  • 1 medium onion sliced (I prefer to use red onion)
  • 4-5 Tablespoons Curry Powder (I prefer to use Beta Curry Powder)
  • 1- teaspoon white pepper
  • 1-2 teaspoons fresh thyme
  • 2 green onions sliced, better known as scallion
  • 2-3 medium potatoes
  • 1 Tablespoon tomato paste
  • 1 scotch bonnet pepper (adjust to suit taste buds or replace with any hot pepper such as a habanero pepper)
  • 1 tablespoon Bouillon powder (optional)
  • Salt to taste

Instructions:

  • Season goat with salt and pepper.
  • Set aside in a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring frequently, any browned bits off the bottom of the pot, until goat is brown
  • Then add curry, stir for about 1-2 minutes.
    Add the garlic, ginger, white pepper, onions, thyme, tomato paste, scallions (green onions) and scotch bonnet pepper stir for about a minute.
  • Then pour in just enough water to cover the goat and bring to a boil and let it simmer until tender (depending on the goat size and preference) about 2 hours or more, stirring the saucepan occasionally and adding more water as needed.
  • About 15-20 minutes before you remove from the stove add potatoes and bouillon powder. Continue cooking until potatoes are tender, if you want thick curry goat then let the potatoes cook even more.
  • You may adjust thickness of soup with water or stock.

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