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Chapter: Meat Recipes: Lamb & Goat
Section: Stove Top: Stew
Recipe: Jamaican Curried Goat

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Jamaican Curried Goat
5 to 6 pounds goat meat, cut into 1-inch cubes (or lamb)
6 scallions, very coarsely chopped
3 large onions, chopped
3 Scotch bonnet peppers, seeded and minced
1 teaspoon ground pimento (allspice)
About 1 tablespoon salt, to taste
2 tablespoons freshly ground
black pepper
About 6 tablespoons Jamaican Curry Powder , to taste
1/4 cup coconut oil
2 garlic cloves
4 cups water or chicken stock
1 cup coconut milk
Juice of 2 limes

Using your hands, mix the goat meat, scallions, half the onions, 1 to 3
peppers, allspice, salt, black pepper, and about 4 tablespoons Jamaican
curry powder. Rub the goat well with the mixture. Now, as they say on the
island, "You mus' put he down overnight"- which means let the meat marinate
overnight in the refrigerator.

The next day, heat the coconut oil. Add 2 tablespoons curry powder, and mix
well. Add the garlic and the remaining onions, and brown them. Add the
seasoned goat to the mixture. Mix well. Add the water or stock, the coconut
milk, and the lime juice. Cover the pot, and let the meat simmer for 2 to 3
hours, until the meat is tender. Add a little more water if needed. Serve
the stew hot. Serves 8

Note: Three Scotch bonnet peppers make this a really hot dish; you may wish
to cut back to one or two peppers. Often carrots are added about 20 minutes
before the curry goat is finished.

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh and Jay McCarthy
book cover image