I cannot recall attending a Caribbean celebration where Curry Goat was not on the menu. 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. 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, is seasoned with a blend of herbs and spices then stewed until tender. See the pictures and complete recipe below for complete information. Do like the locals do and serve curry goat over a bed of white rice with a simple green salad or Jamaican- style coleslaw. The recipe below is my version of the curried goat I grew up eating. Add or subtract ingredients to suit your tastebuds. The same recipe can be use to make curried beef.
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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
- 1 lg carrot diced optional
- 1 lg. potato diced
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
Nutrition
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Curry goat and white rice are a classic Jamaican combination. Add other Caribbean favorites like the Jamaican cabbage slaw shown here or steamed veg to comple the meal
