Curry goat recipe
Try this delicious Jamaican curry goat recipe that'll wow the family and is so easy to make. Whether you're cooking the recipe using a heavy-based saucepan, Dutch pot or pressure cooker, we've got you covered, and the key to getting this right is all in the preparation – so make sure you've got the time to make the marinade and leave it to sit (30 minutes is fine but overnight is even better if you want a really punchy flavour).
Ingredients
For the curry:- 1 kg goat meat on the bone, cut into bite-sized pieces
- 5 tbsp oil of choice, such as rapeseed or coconut
- 0.5 l hot beef/lamb/goat stock or hot water
- 1 tsp light soft brown sugar (optional)
- 5 sprigs of thyme
- 1 tsp curry powder
- 2 tbsp coconut milk or coconut cream
- 1 Scotch bonnet pepper, whole
- 1 large potato, peeled and cut into bite-sized pieces
- 0.5 pepper – colour of choice, deseeded and chopped (optional)
- 6 pimento seeds (allspice berries) crushed, or 0.5 tsp ground allspice
- 5 sprigs of thyme
- 3 tbsp curry powder
- 3 garlic cloves, minced
- 1 piece of fresh root ginger, peeled and minced
- 2 spring onions (scallions), finely chopped
- 1 tbsp jerk seasoning
- 1 tsp mixed herbs (optional)
- 1 tsp soy sauce (optional)
- 0.5 pepper –colour of choice, deseeded and chopped (optional)
- 0.5 onion, finely chopped
- 1 pinch freshly ground black pepper
- 1 pinch pinch of sea salt
Details
- Cuisine: Jamaican
- Recipe Type: Curry
- Difficulty: Hard
- Preparation Time: 30 mins
- Cooking Time: 200 mins
- Serves: 4
Step-by-step
- Mix the ingredients for the marinade in a large bowl. Add the goat and using your hands turn the meat in the marinade until coated. Cover the bowl and leave to marinate in the fridge for at least 30 minutes, but ideally overnight – or even 72 hours is welcome.
- Heat the oil in a large, heavy-based saucepan or Dutch pot over a medium heat – however, if you're using a pressure cooker, see note below. Remove the goat from the marinade, reserving the marinade for later. Add the goat to the pan or pot and brown on all sides – this will take about 5 minutes. Do this in batches to ensure the meat browns, rather than steams, adding more oil if needed.
- Return all the browned meat to the pan. Pour 1 litre of the hot stock or water into the marinade bowl, stir, then pour it into the pan to cover the meat. Bring up to the boil, then turn the heat down to low, cover with the lid, and cook for 45-60 minutes.
- After 45 minutes check the pan. Add the remaining stock or water if the curry looks too dry and stir to ensure it isn’t sticking to the bottom of the pan. Taste, then add extra salt and pepper to taste and the brown sugar, if using. Add the thyme, curry powder and coconut milk or cream and cook for 5 minutes. Add the Scotch bonnet, turn the heat down to low and simmer, covered, for 30-45 minutes.
- Add the potato and bell pepper, cover and simmer for 30 minutes. Taste the meat, if it’s not as soft as you’d like, cook for a further 20 minutes, or if the sauce is too dry, add 3-5 tbsp of water and heat through. Turn the heat off and let it sit for 20-30 minutes before serving with rice and peas or Syrian flatbread.
Note: If you have a pressure cooker, brown the meat as described above, then transfer the browned meat to a pressure cooker with the stock and marinade, and cook for 30 minutes. Transfer the contents of the pressure cooker back to the pan. Season with salt and pepper, add the sugar – if using, thyme, curry powder, coconut milk or creamed coconut and Scotch bonnet then add – and simmer for 45 minutes, then continue as mentioned above.
Extracted from West Winds: Recipes, History and Tales from Jamaica by Riaz Phillips (DK, £25). Photography by Caitlin Isola
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