Savory Jamaican Curry Goat Recipe
A Taste of the Caribbean
This mouth-watering curry goat recipe has been passed down from a Jamaican restaurant owner and is sure to delight your taste buds. With its rich flavors and tender meat, it’s no wonder it’s been praised as the best curry goat ever tasted.
Preparation Time
Before you start cooking, make sure to trim excess fat from the goat meat cubes and season them with 2 tablespoons of Goya Adobo Seasoning without cumin. Let it sit for 30 minutes to allow the flavors to meld.
Chop, Chop, Chop!
While the meat is marinating, chop the onions, garlic, and scallions. These aromatics will add depth and complexity to your curry goat.
Heat Up the Pot
Heat 2 tablespoons of vegetable or corn oil in a large, heavy-bottomed pot over medium heat. Fry 1 tablespoon of Jamaican curry powder in the oil until it darkens, then immediately add the goat meat cubes, chopped onions, garlic, scallions, thyme, whole allspice, and black pepper. Stir and fry for about 5 minutes, stirring constantly.
Add Aromatics and Spices
Add the remaining curry powder, 2 whole Scotch Bonnet peppers with an “X” cut in the bottom, and about 1 tablespoon more of the Adobo seasoning. Pour in hot water to cover the mixture, stir well, and bring to a boil. Lower the heat to a simmer and let it cook for 40 minutes.
Remove the Heat
After 40 minutes, remove the whole Scotch Bonnet peppers (unless you like extremely hot food, in which case you can leave them in). Continue cooking, uncovered, until the meat is very tender, almost falling off the bone. You may need to replenish hot water several times during the cooking process.
Add Potatoes (Optional)
If you’re using potatoes, add them to the pot and cover it. Simmer on the lowest heat until the potatoes are just tender. If the sauce is still watery, remove the potatoes with a slotted spoon, turn up the heat to medium, and cook off excess liquid until a somewhat thick sauce forms. Return the potatoes to the pot and stir.
Serve and Enjoy!
This dish is best served with Indian-style roti or pita bread, warmed to perfection. You can warm the bread by wrapping it in foil and heating it in a low oven for a few minutes, or by microwaving it for about a minute. Serve the curry goat over the bread and enjoy the flavors of the Caribbean!
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