Curry goat is a dish originating in Indo-Jamaican cuisine
Curry goat is a dish originating in Indo-Jamaican cuisine that has become so popular it is now regarded as being typical of Jamaica. This dish has spread throughout the English speakingCaribbean and also the Caribbean diaspora in North America and Great Britain.
Curry goat is a popular party dish in Jamaica and at a ‘big dance’ a local expert or ‘specialist’ is often brought in to cook it.. It is considerably more mild than the equivalent dishes from the Indian subcontinent and is flavoured with a spice mix that is typical of Indo-Jamican cooking and Scotch Bonnet Peppers; it is almost always served with rice and, in restaurants in North America and Great Britain, other typically Caribbean side dishes such as fried plantain may be served as an accompaniment. There are many variations on the dish that include using mutton when goat is not available or bulking it out withpotatoes.
Whilst formerly served mainly at weddings and other celebrations, Curry Goat is now eaten more frequently as those who enjoy it are becoming more affluent and can afford to eat more healthily as goat is a comparatively low fat red meat. In Britain the carnivals in St Pauls, Bristol and Notting Hill, London and other Caribbean Cultural events will usually have Curry Goat available as well as other regional foods.
How to do it
1. Season meat with 2 tbsp Dunn’s River curry powder, onions, spring onion, garlic, peppers, ginger, thyme and salt and allow to marinade for at least 30 minutes or overnight in the refrigerator preferably.
2. Remove as much of the seasoning as possible from the meat and set aside to use later.
3. Heat the oil in a large pot over medium-high heat. Mix in the remaining 2 tablespoons of the curry powder and heat until fragrant for 1 minute.
4. Place meat in the curried oil and turn frequently to brown and seal. This may take up to 30 minutes. (The meat may produce water, brown until all the water is gone).
5. Add 500ml of water, cover and slow cook for 2 hr on a low heat.
6. Add the seasoning and potatoes to meat and simmer for another 45mins. Cook until the meat is soft and juice naturally thickens.
7. Serve with steamed, fluffy white rice.
Chef’s Tip – You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon.
1kg goat’s meat (substitute for mutton or beef)
4 tbsp Dunn’s River curry powder (Jamaican Curry Powder)
1 onion, chopped
1 stalk of spring onion, chopped
4 cloves of garlic, peeled and minced
½ habanera or Scotch bonnet pepper, seeded and chopped (optional)
2 tsp of ginger, peeled and minced
2 sprigs of fresh thyme
Salt to taste
3 tbsp vegetable oil
5 medium sized potatoes, peeled and cut into 1-inch cubes
|Preparation time||50 mins|
|Cooking time||180 – 240 mins|