This rich and satisfyingly delicious Caribbean Curry Goat is best served along with rice and peas; made with hearty goat meat stewed away until extra tender, fresh spices, and so much flavor!
- 4 lbs goat meat, chopped and cut into cubes
- 5 tablespoons Jamaican curry powder
- 1 tablespoon madras curry powder
- 1 teaspoon ground roasted geera
- 1 teaspoon Jamaican allspice
- 1/2 teaspoon garam masala
- 2–3 teaspoon salt, to taste
- 1/2 teaspoon white pepper
- 5 tablespoon oil (olive oil/canola/vegetable)
- 1 medium onion, chopped
- 4 sprigs of scallions, chopped
- 2 teaspoon minced garlic
- 4–6 sprigs of fresh thyme
- 1 Scotch Bonnet pepper, left whole
- 1 tablespoon tomato paste
- 2 medium-sized potatoes, quartered
- Clean and pat dry goat meat with paper towels.
- In a large bowl, add goat meat and season meat with dry seasonings (curry powders, ground roasted geera, garam masala, allspice, and salt/pepper) and let marinate for 30-45 minutes.
- Using a large dutch oven or stock pot with a lid, on medium-low heat, heat up oil.
- Add in seasoned meat and toss around to sear for brownness, about 10-15 minutes.
- Add in onions, scallions, garlic, thyme, scotch bonnet pepper and tomato paste, stir to combine.
- Pour in enough water to cover the meat. Cover pot with lid, and let cook until tender, stopping to stir every 30 minutes, for about 2-3 hours.
- About 20 minutes before done, add in potatoes and stir together. Cover with lid and let potatoes cook through, about 15 minutes.
- Enjoy warm as is or alongside rice and peas.
1. You’ll find most of these ingredients in your local Caribbean market.
2. The scotch bonnet pepper goes in whole, not sliced, so the heat factor is reduced.
3. Be sure not to cut up your potatoes too small otherwise they’ll break up during the cooking process.
Keywords: caribbean, curry, goat, Jamaican