Jamaican Curry Goat

INGREDIENTS:

  • 3 pounds (1.5 kg goat) , cut into 1-inch cubes
  • 1 lime
  • 1 large onion, sliced
  • 6 cloves garlic, finely chopped (about 3 tbsp)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme leaves
  • 1 tsp finely chopped Scotch bonnet pepper
  • 2 tsp canola or vegetable oil
  • 1 tsp / 5 mL sugar
  • 5 green onions, chopped (about 1 cup / 250 mL)
  • 2 tsp curry powder
  • 2 potatoes, peeled and cut into half inch cubes

COOKING INSTRUCTIONS:

  1. Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
  2. In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown.
  3. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour a a quarter of a cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
  4. Add the potatoes and a quarter of a cup / 60 mL of water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add a quarter of a cup / 60 mL of water and simmer for another 5 to 10 minutes.

Makes about 4-5 portions, serve with rice or roti and a salad.

If you have any modifications to make this recipe more delicious then feel free to leave a comment.

14 responses so far

14 Responses to “Jamaican Curry Goat”

  1. # Brendaon 09 Feb 2010 at 4:54 am

    I was looking for this one. Many thanks!

  2. # Samanthaon 03 Nov 2010 at 4:16 am

    I cooked this recipe and my partner said it tasted great but the meat was a little tough, what can i do to make the meat soft and tender next time?

  3. # Jessicaon 17 Dec 2010 at 12:58 am

    Hi Samantha,

    I would leave it to cook until the meat is completly tender. Just keep an eye on it.

    Kind regards,
    Gael

  4. # kamole mcintoshon 25 Feb 2011 at 12:52 pm

    i’ll surely try this method yum!!!!!!!

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  6. # brownon 20 May 2011 at 4:47 am

    you do not put sugar in goat no jamaican put sugar inthere goat

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