Jamaican Goat Curry
Ingredients10 h 15 m servings 380
- 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.
- 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.
Per Serving: 380 calories; 10.2 29.8 42.4 106 332 Full nutrition
ReviewsRead all reviews 4
This was fun to make and it tasted authentic. I used half water and half coconut milk instead of just water. It was a little too spicy, next time I will only use one pepper.
Instead of using vinegar, I used fresh lime juice. I diced on scotch bonnet pepper and placed the other in the pot, whole. Then I used coconut milk instead of using water. The taste was fresh...
It was really good, I’ve had goat out, lots of times however this was my first time making it, I really enjoyed how the seasonings in the rub, still Adhered to the meat, once we arrived at the ...