How to Make Curry Goat

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Curry goat is a traditional Jamaican dish, rich with peppers and tomatoes, and spicy -- not too hot. Tenderizing the goat meat properly takes awhile, so the dish itself takes longer to cook. Seasoning is to taste but follows a standard flavor profile of curry and allspice. The dish is served with rice and a fried plantain side.

Things You'll Need

  • 1/4 cup oil
  • 6 tbsp. curry powder
  • 1 tbsp allspice
  • 2 to 3 pounds goat meat
  • Salt
  • 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
  • 1 15-oz. can crushed tomatoes
  • 1 tbsp. thyme
  • 3 to 4 cups water
  • 4 to 5 potatoes, peeled, cubed
  • 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.

Tips & Warnings

  • Make the curry in advance and refrigerate until ready to serve. Letting the curry goat stand for a day enhances the flavor.

References

  • Photo Credit Eising/Photodisc/Getty Images
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