Curry Goat Recipe

Curry is popular the world over and goat meat is especially popular with people of African descent. When the two are combined you get one of the Caribbean’s most popular dishes, Curried Goat. I cannot recall attending a Caribbean celebration where Curry Goat was not on the menu. Curry goat is thought to have originated in Jamaica, though the origin is uncertain. Still the combination of West African cooking (Many Jafricans originate from West Africa) and Indian flavors (Jamaica had a large migration of Indians from 1840 to 1915) are unmistakable.
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To make this dish; goat, also called mutton in the islands, is seasoned with a blend of herbs and spices then stewed until tender.  I cannot recall attending a Caribbean celebration where Curry Goat was not on the menu. Curry goat is thought to have originated in Jamaica, though the origin is uncertain. Still the combination of West African cooking (Many Jafricans originate from West Africa) and Indian flavors (Jamaica had a large migration of Indians from 1840 to 1915) are unmistakable. To make this dish; goat, also called mutton in the islands, is seasoned with a blend of herbs and spices then stewed until tender. Do like the locals do and serve curry mutton over a bed of white rice with a simple green salad or Jamaican- style coleslaw.

 

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veggies for curry goat
If adding carrots and/ or potatoes to your curry goat, add them during the last 10 minutes of cooking, after the goat meat is tender. Otherwise you’ll end up with a pot of slush.

 

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Yields 8

Curry Goat Recipe

The gravy can be thickened with potatoes and carrots. Do like the locals do and serve curry mutton over a bed of white rice with a simple green salad.

2 hr, 10 Prep Time

1 hr, 30 Cook Time

3 hr, 40 Total Time

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Ingredients

  • 1 TB vegetable oil
  • 3 TB curry powder
  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 4 cloves garlic
  • 3 lb. goat meat, can substitute lamb
  • 4 C. cold water
  • ½ scotch bonnet pepper, optional
  • 2 med onions, diced
  • 1 tsp ground ginger
  • 1 lg. sprig thyme
  • 1lg carrot diced, optional
  • 1 lg. potato, diced
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Instructions

Wash meat in cold water with vinegar. Drain water. In a large bowl combine 2 TB curry powder, salt, black pepper, garlic, onions, thyme and goat meat. Mix well, cover and refrigerate 2 to 12 hours. After meat marinates.

In a large Dutch oven, heat oil over medium heat. 1 Tablespoon curry powder and stir until mixture becomes a thick paste. Add goat meat. Stir until meat is well coated. Cover pot tightly, reduce heat to med- low and let cook for 1 hour.

After 1 hour remove the lid and stir well. Test meat for tenderness and flavor. If needed add more salt and black pepper ½ teaspoon at a time, until desired taste is reached. If additional cooking is needed add 1/2 cup water cover pot and cook for an additional 15 minutes. Repeat if necessary. Add remaining ingredients. Stir well, replace cover, increase heat to medium and cook for 20 minutes. Stir and serve.

Substitute

Although no respectable Jamaican would hear of it, lamb makes a great substitute if you cannot find goat meat. If you must use lamb, use the leanest cut of meat you can find.

Notes

Prep time includes marinating time. Cooking time may vary depending on toughness of the meat.

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2 thoughts on “Curry Goat Recipe

  1. […] from this blog to my new address at http://sianscooking.com/ migrated recipes include favorites  Curried Goat, Cornmeal Porridge and several soup recipes. All of the recipes have been updated with additional […]
  2. […] Curry Goat […]

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