Jamaican Curried Goat
Ingredients
| 2 lbs (including bones) of goat meat | ||
| 2 tbs curry powder | ||
| 2 onions, diced | ||
| 2 scallions, sliced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 scotch bonnet or Habanero chilies | ||
| 1 tbs fresh ginger, grated | ||
| 6 cloves garlic, minced | ||
| 2 sprigs of fresh thyme | ||
| 1 tbs butter | ||
| 1/2 lb of carrots, diced | ||
| 1/2 lb of potato, diced |
This an authentic recipe straight from Kingston. You may use lamb, beef, pork or chicken as a substitute meat if you desire.
- Combine the curry powder, onions, scallion, salt, pepper, chilies, ginger, thyme and half a cup of water in a blender.
- Mix well. Add more water if you need a smoother consistency.
- Rub the mixture into the cubes of meat and let marinate covered in the refrigerator overnight.
- Scrape the marinade off the meat and save for later.
- Add the meat and butter to a saute pan and gently brown on all sides.
- Add the potatoes and carrots to a saute pan along with the extra marinade and enough water to cover meat.
- Bring to a boil and let simmer until the meat is tender. About 1 and 1/2 hours.
- Serve with rice and peas.
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