Jamaican Curry Goat Recipe

Jamaican Curry Goat Recipe

For food lovers fond of Caribbean cuisine, Jamaican Curry Goat is a renown classical dish. The delicious tender cooked meat with exotic Jamaican flavours is loved for its richness and thick texture. And now that more people are willing to try international cuisine, Caribbean dishes with local ingredients are becoming increasingly popular.

This Jamaican Curry Goat recipe using authentic Jamaican Betapac curry powder is one such celebrated preparation that you can easily make yourself.

Ingredients: (4 servings)

  • 2 ½ lbs goat meat
  • 1 ½ ltr water
  • 3 garlic cloves whole
  • Scotch bonnet peppers (1-2 to taste)
  • 1 medium onion chopped
  • 1  scallion or spring onion
  • ½ sweet pepper roughly chopped
  • Fresh thyme (5-10 sprigs)
  • 2 tbsp Betapac curry powder +1tsp
  • 1 tbsp Sea salt +1tsp (or to taste)
  • 1 tbsp finely ground pimento
  • 1 tbsp garlic granules
  • ½ tbsp ginger powder
  • 1 tsp mixed herbs
  • 1 tsp finely ground black pepper
  • 2/3 Bay Leaves

Preparation for Jamaican Curry Goat (15 minutes)

  1. Clean the goat meat in a mixture white vinegar or lemon juice and water. Rinse thoroughly.
  2. In a bowl, add the goat meat, 2 tbsp Betapac curry powder, 1 tbsp sea salt, ½ tbsp pimento, garlic granules, garlic cloves, ginger powder, mixed herbs, and black pepper. Mix everything thoroughly so that the seasoning enters the meat. Best using your hands, wearing gloves.
  3. Now add the chopped onion, sweet peppers, and thyme. Give it a good mix.
  4. Lightly squash the scallion so that is completely flattened and the flavours are released. Now put this also into the bowl.
  5. Cover the bowl and let it marinate. For the best results, leave overnight.

Cooking Jamaican Curry Goat (2 hours)

  1. In a Dutch pot or large caserole pot, heat a tablespoon of oil (preferably coconut oil), until melted.
  2. Add the marinated goat meat and cook it on high heat until it turns light brown.
  3. Add 900ml of hot water into the pot.
  4. Add the scotch bonnet pepper (whole) and bay leaves.
  5. Cover the pot and leave to simmer on high heat for 2 hours. Check it in every 10 minutes and give it a stir so that it does not stick to the pot.
  6. After about 45 minutes, add ½ tbsp of pimento, 1tsp sea salt (or to taste), and 1 tsp of Betapac curry powder.
  7. Important! Check scotch bonnets have not burst in the pot – if they have remove them unless you want it to be very spicy.
  8. After the first 1 hour your gravy should begin to reduce and thicken, add 200-400ml of water to the pot and stir thoroughly.
  9. Let simmer for approximately 5 minutes on medium heat and taste. Add salt if required.
  10. Turn the heat low and let it simmer for the remaining time.
  11. After 2 hours, taste for salt and check if the meat has tenderized. If not, then let it simmer longer on low heat.
  12. Once you are satisfied with the taste and texture, remove the pot from heat and serve the curry goat with some hot plain rice or your favourite accompaniment.

The key to the curry goat recipe is the Jamaican curry powder that lends it a unique flavour. For authentic Betapac curry powder, visit Ujamaarket, the black-owned online supermarket that brings you the most authentic flavours of the Caribbean using locally produced ingredients.

Ref: https://bit.ly/36vFW1m

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