Jamaican Curry Goat

Method13 steps

1. 1

   Step 1: Set out a six-quart electric pressure cooker and check its lid, seal, valve, maximum-fill limit and minimum-liquid instructions. Use a cooker compatible with the recipe and follow its instructions throughout.

2. 2

   Step 2: Peel and chop the yellow onion (1) and all six garlic cloves. Wash the three fresh thyme sprigs and combine them with the chopped onion and garlic for the marinade.

   Uses 1 yellow onion, chopped in step 2 · 6 garlic cloves, chopped in step 2 · 3 fresh thyme sprigs

3. 3

   Step 3: Peel the russet potato (1 large) and cut it into small chunks. Keep it separate and refrigerated until the goat’s pressure-cooking stage is complete.

   Uses 1 large russet potato, chopped in step 3

4. 4

   Step 4: Pat the raw goat pieces dry with disposable kitchen paper and check they are cut into pieces about 5 cm / 2 inches across. Keep the meat separate from ready-to-eat food and clean your hands and utensils after handling it.

   Uses 3 lb goat meat, chopped into 5 cm / 2-inch chunks

5. 5

   Step 5: Mix all the goat with the actual prepared onion, garlic and thyme, one-and-a-half tablespoons of curry powder, the ground ginger (½ tsp), all-purpose seasoning (½ tsp) and allspice (¼ tsp). Cover and refrigerate for at least four hours, or up to overnight.

   Refrigerate seasoned goat for at least 4 hours · 240 minUses All the prepared goat meat · All prepared marinade aromatics · 1½ tbsp curry powder from the total 2½ tbsp · ½ tsp ground ginger · ½ tsp all-purpose seasoning · ¼ tsp ground allspice

6. 6

   Step 6: Separate the actual marinated onion and garlic from the goat into a bowl. Keep the goat and its thyme ready for browning, and retain the raw-goat-contact onion and garlic to cook fully in the curry.

   Uses All marinated goat with its actual aromatics

7. 7

   Step 7: Select high saute on the pressure cooker and heat one tablespoon of the measured oil (1 tbsp). Brown the actual marinated goat for about two to three minutes on each side, working in batches if needed. Transfer each browned batch to a plate; it will finish cooking under pressure.

   Brown one goat batch, 2–3 min each side · 6 minUses All the marinated goat and thyme, keeping onion and garlic separate · 1 tbsp oil from the total 2 tbsp

8. 8

   Step 8: With the browned goat on its plate, add the remaining tablespoon of measured oil to the cooker insert. Stir in the remaining tablespoon of curry powder for about ten seconds, then add all the retained marinade onion and garlic.

   Bloom remaining curry powder before onion and garlic · 1 minUses Remaining 1 tbsp oil from the total 2 tbsp · Remaining 1 tbsp curry powder from the total 2½ tbsp · All retained onion and garlic from the marinade

9. 9

   Step 9: Saute the actual onion and garlic for about four minutes until softened. If the pan looks dry, loosen it with a little of the separate extra water. Scrape any browned bits from the bottom so the cooker base is clear before pressure cooking.

   Soften retained marinade onion and garlic · 4 minUses All the aromatic cooker base · A little extra water only if the aromatic pan is dry

10. 10

    Step 10: Return all the actual browned goat and thyme to the aromatic insert and add the one-and-a-quarter cups of pressure-cooking water (1¼ cups). Add a little extra water only if your cooker’s stated minimum-liquid requirement needs it. The water need not cover the meat; keep within the maximum-fill line. Fit and seal the lid according to the cooker instructions, then cook at high pressure for forty minutes, counting from when full pressure is reached.

    Uses All the softened aromatic base · All actual browned goat and thyme from its plate · 1¼ cups water for pressure cooking · Extra water only if the cooker minimum-liquid instructions require it

11. 11

    Step 11: At the end of the forty-minute high-pressure cook, leave the cooker undisturbed for ten minutes of natural pressure release. Then release the remaining pressure according to its instructions, keeping clear of the steam. Do not open until the pressure indicator has fully dropped.

    Natural pressure release before venting remainder · 10 minUses The actual sealed cooker after its full pressure-cooking stage

12. 12

    Step 12: Once all pressure is released, open the lid carefully away from your face. Add all the actual prepared potato chunks and, if wanted, the whole intact Scotch bonnet (1) pepper. Select saute and bring the curry to a gentle simmer.

    Uses All the actual curry after complete pressure release · All the potato chunks · 1 optional whole intact Scotch bonnet pepper

13. 13

    Step 13: Simmer uncovered for ten to fifteen minutes until the potatoes are fully soft, the goat is fork-tender and the gravy has thickened. Continue cooking if either is not ready. Remove the whole Scotch bonnet if used and any thyme stems, then taste and season with salt and black pepper. Serve as six portions.

    Simmer potato in fully depressurised goat curry · 15 minUses All the goat and potato curry · Salt for final tasting, to taste · Black pepper for final tasting, to taste