Jamaican Curry Goat Recipe

Method6 steps

1. 1

   Step 1: Wash the bone-in goat pieces with as-needed wash water, vinegar and lime or lemon juice. Drain thoroughly and pat dry if needed. Reserve the measured cooking water for the pot.

   Uses 2½ pounds bone-in goat meat, cut into stewing pieces · Water as needed for the goat wash, drained away; separate from cooking water · Vinegar as needed for the goat wash, drained away · Lime or lemon juice as needed for the goat wash, drained away

2. 2

   Step 2: Coat the washed drained goat with 1½ tablespoons of the curry powder, all salt (1 teaspoon), all-purpose seasoning (2 teaspoons), allspice berries (6), grated ginger (½ tablespoon), whole Scotch bonnet, chopped scallion (2 stalks)/onions (2) and crushed garlic (4). Drizzle in the separate 2–3 tablespoons marinade coconut oil and rub in the seasonings. Cover and refrigerate at least 2 hours; overnight is preferred.

   Minimum goat marinade · 120 minUses Complete washed and drained bone-in goat batch · 1½ tablespoons Jamaican curry powder for marinade · 1 teaspoon salt · 2 teaspoons all-purpose seasoning blend · 6 whole allspice berries (pimento) · ½ tablespoon freshly grated ginger · 1 whole Scotch bonnet pepper · 2 stalks scallion, chopped

3. 3

   Step 3: In a cooking pot over medium heat, warm the separate 4 tablespoons pot coconut oil with the remaining 1 tablespoon curry powder until fragrant. Do not burn the curry powder; keep onion and potato out of this oil-only preparation.

   Uses 4 tablespoons coconut oil for the pot, separate from marinade oil · 1 tablespoon Jamaican curry powder — remainder for the pot

4. 4

   Step 4: Add the marinated goat and its complete seasoning/oil mixture to the hot curry oil. Sear the meat on all sides, turning it so it colours evenly.

   Uses Complete marinated goat and marinade seasonings/oil · Complete hot pot oil and remaining curry powder

5. 5

   Step 5: Add enough water from the measured 4-cup cooking stock to cover the seared goat, and crumble in the single mutton-stock cube (1). Bring to a gentle simmer, cover and cook about 1½–2 hours, until the meat is tender. Check occasionally, topping up with unused measured water first and the separate extra water only if needed to keep the pot from drying.

   Simmer goat until tender · 120 minUses Complete seared marinated goat in curry oil · Water from the 4-cup cooking stock, enough to cover goat; initial amount unspecified · Any unused water from the same 4-cup stock for topping up; amount unspecified · 1 mutton-stock cube · Extra water as needed only if the measured cooking stock is used and the long-simmering pot needs topping up

6. 6

   Step 6: Add all peeled diced potato (1) and both fresh thyme (2 sprigs) sprigs to the tender goat pot. Simmer gently until the potato is cooked through and the sauce is thickened; this finishing phase is additional to the goat-tenderizing interval. Remove thyme stems, whole allspice berries and the whole pepper before serving 3 portions.

   Uses Complete tender goat curry and cooking sauce · 1 medium potato, peeled and diced · 2 sprigs fresh thyme