Jamaican Goat Curry | Culture Kitchen

Instructions

Ingredients:

• 3.5 lbs goat meat, cubed
• Salt and white pepper to taste
• 4 tbsp Jamaican curry powder
• 1 inch ginger, grated (about 2 tsp)
• 2 Scotch Bonnet peppers, chopped (adjust according to spice tolerance)
• 1 tbsp allspice berries, crushed
• 5 cloves garlic, minced
• 1 onion, finely sliced
• 2 tomatoes, diced
• 2 tbsp vegetable oil
• 2 cups coconut milk
• 2 cups chicken or vegetable broth
• Handful fresh thyme sprigs
• 2-3 potatoes, peeled and cubed
• 1 carrot, sliced
• Cooked Jasmine or red beans and rice, for serving

Method:

1. Season the goat meat with s/p and set aside. In a large bowl mix the Jamaican curry powder, crushed allspice berries, minced garlic, chopped onions, diced tomatoes, scotch bonnet peppers, and grated ginger, and mix well, add the cubed goat to the season mixture make sure all meat is coated and let it marinate for at least 2 hours, or overnight for best flavor.

2. Heat vegetable oil in a large pot over medium heat. Add the marinated goat meat and cook until browned on all sides.

3. Pour in coconut milk and chicken or vegetable broth. Bring to a simmer and let cook for 1-2 hours, until the meat is tender. Add fresh thyme sprigs, cubed potatoes, and sliced carrots to the pot. Simmer for an additional 20-30 minutes, until the vegetables are cooked through. Season with salt, black pepper, to taste.

4. Serve the Jamaican curry goat hot over cooked rice. Garnish with fresh thyme leaves/sprigs.