Jamaican Curried Goat
|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.