The jamaican way of cooking curry goat
Curry goat is another delicious dish from Jamaica. It is very popular at weddings, parties and special occasions. When it is cooked correctly it should melt in your mouth.
6lb goat meat (ideally shoulder), chopped and rinsed in cold water
2 Tbsp. all-purpose seasoning
1 scotch bonnet pepper, chopped
1 spring onion, chopped
3 sprigs of thyme
2 Tbsp. vegetable oil
3 cloves of garlic, chopped
2 Tbsp. Jamaican curry powder
½ tsp Jamaican jerk seasoning
½ tsp minced ginger
How to prepare
Place the clean goat meat in a large mixing bowl and add the all-purpose seasoning, scotch bonnet, spring onion, and thyme sprigs. Massage in and coat the meat evenly. Cover with cling film and leave to marinate in the refrigerator for an hour at least (ideally overnight).
On a medium to high heat, pour the vegetable oil into a Dutch pot. When the oil begins to boil, add the chopped garlic and Jamaican curry powder. Cook the garlic and curry powder, stirring frequently with a spoon, until the curry powder becomes fragrant.
Add the goat and turn frequently to brown and seal. Cover, and return to stir every 10 to 15 minutes.
Once the juices from the goat have reduced, add half a teaspoon of Jamaican jerk seasoning and half a teaspoon of minced ginger. Add a cup of water, reduce the heat, and simmer for another hour. Cook until the meat is tender and the juices naturally thicken.
Transfer the curry goat to a dish and serve with rice and peas or just plain rice.