CURRIED GOAT

Curried Goat

Curried goat is a popular party dish in Jamaica, and at a ‘big dance’ a local expert or ‘specialist’ is often brought in to cook. This is a traditional dish for almost every event held in Jamaica. This is a traditional meal made tradition by our ancestors and the tradition lived on. I love the curry powder use to season the chicken and the pepper used to spice flavor the pot. This is a significant dish for me because my great grandmother who passed away 6 years ago used to prepare this mean on every holiday or every event before she passed away. She always gave me more pieces of meat than my cousins got. Eating Curried goat always put a smile on my face

There is the ingredients and directions to try it on your own

Ingredients:

  1. 2 pounds goat meat, cut into bite sized pieces
  2. 2 Potatoes, Peeled & quartered
  3. 1 bunch of scallions, chopped
  4. 1 large onions, chopped
  5. 1 large Tomato, chopped
  6. 1 Scotch bonnet pepper
  7. Salt
  8. Black pepper
  9. About 4 tablespoons curry powder (more or less to taste)
  10. 8  tablespoons cooking Oil
  11. 4 garlic cloves, minced
  12. 1 cup coconut milk
  1. Preparation:
  2. In a large bowl, combine the goat meat, scallions, half of the onions,  Scotch bonnet peppers, salt and pepper,  2 tablespoons of curry powder, and 2 tablespoons oil. Mix the ingredients together, coating the pieces of goat well with the mixture. Cover the bowl and place it in the refrigerator to marinate overnight.
  3. The following day, remove the goat meat from the refrigerator and set aside. Scrape off as much marinade as you can from the meat, & save the marinade.
  4. Place a large Dutch pot over medium high heat. Add  thecooking oil. When the oil is hot, add two tablespoons of curry powder to the pot and stir it into the oil. Add the meat to this & fry for about 10 -12 minutes at medium heat, till all the spicy oil coats the meat & the meat starts to brown on the sides.
  5. Add the remaining onions and cook them until they are translucent. If needed splash some water & stir to deglaze.
  6. Add the garlic, tomato & the saved marinade (the one you scraped off) to the Dutch pot and stir & toss to well to combine all of the ingredients for about 15 – 20 minutes.
  7. Add  the coconut milk and the lime juice & 1 cup of water.
  8. Bring the mixture to a boil, then turn down the heat, cover the pot and simmer the goat meat for 2 or3 hours (or until the meat is very tender) at medium heat, adding water as needed. Towards the end of 2 hours, add the potato pieces to the pot and cover & cook again for may be an hour. Add little more water if required.
  9. You are done when the meat & the potatoes are tender.

 

 

http://www.ecurry.com/blog/indian/curries/gravies/jamaican-curry-goat/

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