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My review
Jamaican Goat Curry
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1 reviews
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Cook and a half
"Jamaican goat curry that will have you coming back for more. The meat is so tender it melts in your mouth. You can adjust the heat by using more or less of the Scotch bonnet pepper. You never knew how good goat could be! Serve with white rice or rice with peas."
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Ingredients
10 h 15 m servings 384 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Combine goat meat and vinegar in a large bowl; cover with water. Let stand, about 5 minutes. Drain, massaging the meat.
- Mix onion, 6 tablespoons curry powder, Scotch bonnet peppers, garlic, allspice berries, salt, pepper, and thyme together in a bowl to make a spice rub. Rub into goat meat until coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Scrape spice rub off the goat meat, reserving it in a bowl.
- Heat oil in a large saucepan over high heat. Add remaining 2 tablespoons curry powder; stir until dark and fragrant, about 1 minute. Add goat meat; cook until browned, 1 to 2 minutes per side.
- Stir reserved spice rub, potatoes, and carrots into the saucepan. Pour in enough water to cover. Bring to a boil; reduce heat to medium-low and simmer, covered, adding more water as needed, until goat meat is tender, 1 1/2 to 2 hours. Discard allspice berries. Season with salt and pepper.
Footnotes
- Cook's Notes:
- Rinsing the goat in vinegar and water helps break down the muscle and will help make the meat tender
- Substitute 2 1/2 teaspoons dried thyme for the fresh if desired.
- Use gloves when dealing with Scotch bonnet peppers as they are very hot. I used gloves when preparing the rub as well as removing it from the meat.
Nutrition Facts
Per Serving: 384 calories; 10.2 g fat; 30.7 g carbohydrates; 42.5 g protein; 106 mg cholesterol; 338 mg sodium. Full nutrition
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4/17/2017
Put potatoes and other ingredients after first having stewed the goat meat for half and hour. This way the vegetables are not overcooked. I added some rum and sugar to the marinade. The result w...