Curry goat is a traditional Jamaican dish, rich with peppers and tomatoes, and spicy -- not too hot. Tenderising the goat meat properly takes awhile, so the dish itself takes longer to cook. Seasoning is to taste but follows a standard flavour profile of curry and allspice. The dish is served with rice and a fried plantain side.
Combine the curry powder and allspice together and set aside.
Cut the meat into large chunks at least 2 inches in size.
Preheat a pan to medium-high heat with oil and 2 tablespoons of the spice mixture.
Dry the meat with paper towels and set aside.
Brown the meat in the oil on all sides and remove when done.
Add the onions and peppers to the oil and sauté until tender.
Add salt, ginger and garlic and continue to cook for another 2 minutes.
Add the meat back to the pot along with the coconut milk, water, tomatoes, thyme and remaining spice mixture.
Bring to boil then reduce the heat to a simmer.
Cover and cook for at least 2 hours until extremely tender.
Add potatoes to the pot close to the end of the cooking time, and serve when the potatoes cook through and fork tender. The dish serves 8 to 10 people.
Make the curry in advance and refrigerate until ready to serve. Letting the curry goat stand for a day enhances the flavour.
Tips and warnings
- Make the curry in advance and refrigerate until ready to serve. Letting the curry goat stand for a day enhances the flavour.
Things you need
- 1/4 cup oil
- 6 tbsp curry powder
- 1 tbsp allspice
- 2 to 3 pounds goat meat
- 2 onions, chopped
- 1 to 2 hot peppers, chopped
- Ginger, small piece, peeled and minced
- 1 head, garlic, peeled and chopped
- 2 cans coconut milk
- 3260gr. can crushed tomatoes
- 1 tbsp thyme
- 3 to 4 cups water
- 4 to 5 potatoes, peeled, cubed