Curry goat is an all-time favorite Jamaican food. It’s popular on restaurant lunch menus, Sunday dinner tables, and most of all – at special events. Curry goat tends to always make the menu whether Jamaicans are celebrating a wedding, birthday, Christmas, or most of all an exciting family get-together.
Ingredients
- 3 pound(s) goat meat
- 2 packs of Betapac curry powder
- 1 onion chopped
- 2 stalk scallion, chopped
- 4 clove garlic, chopped
- 1 teaspoon ginger, chopped
- thyme chopped
- 1 whole scotch bonnet pepper, chopped
- 1 teaspoon Maggi All-purpose season
- 1 large Irish potato, diced
- 1 medium carrot, sliced
Directions
- Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar
- Add curry powder, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper, and salt; rub the seasonings into the meat, cover, and put to marinate for two hours.
- Heat vegetable oil in a heavy bottom pot over medium heat and add the remaining one tablespoon of curry powder. Add the marinated meat and allow it to sear. Turn the meat and add 4 cups of boiling water. Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
- Add the diced potato and cook for 5 minutes. Fold in the sliced carrot and pimento berries and cook for five minutes.
- Serve with Plain Rice
