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Jamaican Curry Goat

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Ingredients
  Goat meat 4 1⁄2 Pound, cubed with bone in
  Chives 2 Tablespoon, finely chopped
  Scotch bonnet chiles 2 , one chopped, one whole
  Garlic 4 Clove (20 gm), finely chopped
  Allspice 1 Teaspoon, ground
  Thyme 20 Gram, chopped (1 small bunch)
  Carribean curry powder 4 Tablespoon
  Vegetable oil 2 Tablespoon
  Onion 2 , finely chopped
  Fresh grated ginger 1 Teaspoon
  Salt 1 Teaspoon
  Coconut milk 1 2⁄3 Cup (26.67 tbs)
Directions

GETTING READY
1. To marinate meat, in a large bowl, put goal meat, add chives, chopped chilli, half of garlic, allspice, half of thyme, and 2 tablespoons of curry powder. Mix well. Cover with plastic wrap, and let it rest for overnight or at least 4 hours.

MAKING
2. In a large Dutch oven, heat oil, drop remaining garlic, thyme, onion, and ginger. Stir and cook for about 5 minutes.
3. In a small bowl, combine remaining curry powder with 4 tablespoons of water. Mix.
4. Pour mixture into the Dutch oven. Stir, and cook until liquid evaporates.
5. Turn the heat to low, and drop goat meat in it. Cook for 5 minutes or until meat is seared.
6. Add salt and the whole chili.
7. Pour coconut milk and a cup of water. Stir, and bring it to a boil. Cover with lid, and let it simmer for 2 hours or until done.
8. After 2 hours, remove the lid, and continue cooking for about 30 minutes or until sauce thickens.

SERVING
9. Serve Jamaican curry hot with naan.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jamaican
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Goat
Cook Time: 
170 Minutes
Servings: 
6

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