Jamaican Curry Goat Recipe

Jamaican Curry Goat Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Here is a classic, much-beloved Jamaican dish. As usual, lamb may be substituted for goat. Note the West Indian trait of using masala without ground chile and then adding chiles to the curry. The dish is traditionally served with white rice, mango chutney, and grated coconut.

Adapted from "1,001 Best Hot And Spicy Recipes" by Dave DeWitt

Ingredients

  • 2 pounds goat meat, cut into ½-inch cubes
  • 3 tablespoons West Indian Masala blend, or spicy blend
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic, peeled and minced
  • 2 onions, peeled and sliced
  • 2 tomatoes, chopped
  • 2 green onions, chopped
  • 2 Scotch bonnet or habanero chiles, stems and seeds removed, chopped
  • 2 tablespoons butter
  • ¼ vegetable oil
  • 3 cups water

Directions

In a large bowl, combine the goat meat, masala, salt, cardamoom, pepper, garlic, onions, tomatoes, green onions, and chiles and mix well. Allow the meat to marinate for 1 hour.

Remove the meat from the seasonings and reserve the seasonings. In a large skillet, heat the butter and oil over medium heat. Add the meat and sauté until lightly browned. Add the water, cover, and simmer until the goat is very tender, about 1 hour, adding more water if necessary as the meat cooks.

Return the reserved seasonings to the meat mixture, cover, and simmer for 15 minutes.

Jamaican Shopping Tip

Caribbean and West Indian cuisine use lots of hot peppers, limes, rice, and coconuts.

Jamaican Cooking Tip

Caribbean food has bright and intense flavors, find a balance of ingredients so no single flavor is overwhelming.