Jamaican Curry Goat Recipe
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
- 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
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.