The Jamaican Curry Goat is a rich and healthy dish. We say “rich” because goat meat (mutton) has so many benefits, such as fewer saturated fats and high protein, making it suitable for those on a diet.
It’s also effortless to prepare. It is said to originate from Southeast Asia and the Indian subcontinent. And while it is a staple in these parts, it is also a staple in the Caribbean, Jamaica, Indonesia, etc. It has a succulent and delicious taste because it is full of flavor.
Ingredients for Jamaican Curry Goat
- Goat meat
- Curry powder
- Scotch bonnet pepper
- Curry leaves
- Onions
- Garlic
- Oil
- Salt
- Ginger
- Thyme
- Potatoes
- Tomato paste
- Coconut milk.
How to Make Jamaican Curry Goat
- Combine the onions, garlic, ginger, and scotch bonnet pepper in a mixing bowl.
- Add salt, curry powder, and thyme to taste.
- Place the meat in it, turn it with a spoon, and let it sit for a few minutes. You may leave it out overnight or put it in the fridge for 3 hours.
- In a pot, heat the oil.
NB: A crock cooker or an instant pot could be used. - Saute sliced Scott Bonnet peppers and sliced onion for 10 minutes on low heat once it’s hot.
- In a medium-sized pot, heat the marinade. Continue flipping and stirring until the goat is browned in colour.
- Then add the curry, thyme, curry leaves, tomato paste, and salt and pepper to taste.
- Finally, add enough water to allow it to simmer for 30 minutes.
- Add your potatoes when the meat is tender.
NB: If you want it thick, keep cooking the potatoes and adding the coconut milk. Allow them to boil in the sauce for 10 minutes after that.
Serve the Jamaican curry goat with rice or spaghetti and your favorite chilled beverage.
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