Goat Curry
Aperçu
Curry goat is Jamaican, and the source treats it as such throughout. Goat is marinated overnight in curry powder, garlic, ginger, thyme, onion and scotch bonnet, then cooked slowly until tender, and it is one of the dishes most identified with Jamaican cooking. Its origins run through India rather than Africa. Indentured Indian labourers brought curry to the Caribbean in the nineteenth century, and Jamaican curry powder developed there as a distinct blend, heavier on turmeric and allspice than its Indian ancestors. The dish that resulted is neither Indian nor African but Jamaican, and it is claimed as such. Goat itself is eaten widely across Africa and there are many African goat dishes this is not: Nigerian asun, the peppered smoked goat; Kenyan and Tanzanian mbuzi choma, grilled over charcoal; Moroccan mechoui, the slow-roasted whole animal; Ethiopian goat tibs. This entry sits in Worldwide Recipes under Caribbean, with its URL unchanged. Goat's high collagen content is what makes it suit long cooking: it breaks down into gelatine and gives the sauce body no other meat quite matches.
Ingrédients
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Préparation
- 1
Mix all the ingredients together except the potatoes and the scotch bonnet pepper.
- 2
Refrigerate for 24 to 48 hours.
- 3
Transfer to a pot, add 1 cup of water and pressure cook for 30 minutes.
- 4
Add the potatoes, adjust the seasoning to taste and add the scotch bonnet pepper.
- 5
Slow cook for a further 15 minutes, or until the potatoes are tender.
- 6
Adjust the thickness of the sauce with water or stock as needed.
Notes de l’Africook
- Marinate for the full 24 to 48 hours. Goat is a tough meat and the long marinade does as much work as the cooking.
- Add the scotch bonnet whole and late, and lift it out before serving if you want the aroma without the full heat.
- Use Jamaican curry powder if you can find it. It is heavier on turmeric and allspice than Indian blends and it is what makes the dish taste Jamaican.
- A pressure cooker cuts the cooking dramatically. Without one, allow two to three hours of gentle simmering.
- Goat is high in collagen, which is why it suits long cooking: it breaks down into gelatine and gives the sauce a body no other meat matches.
- It is better on the second day, which is worth knowing when planning.
Questions fréquentes
Is curry goat African?
No, it is Jamaican, and the source treats it that way throughout. Its lineage runs through India: indentured Indian labourers brought curry to the Caribbean in the 19th century and Jamaican curry powder developed there as a distinct blend. It sits in Worldwide Recipes under Caribbean.
What are the African goat dishes?
Many, and none of them is this. Nigerian asun is peppered smoked goat. Mbuzi choma is charcoal-grilled goat in Kenya and Tanzania. Moroccan mechoui is the slow-roasted whole animal. Ethiopian goat tibs is quick-fried with spiced butter. Goat is eaten widely across the continent in quite different preparations.
What cut of goat should I use?
Bone-in shoulder and leg are the usual choices, cut into chunks. The bone adds body to the sauce and the connective tissue breaks down into gelatine over a long cook. Avoid lean boneless cuts, which dry out. Ask a halal or Caribbean butcher, who will cut it correctly.
Do I need a pressure cooker?
No, but it saves a great deal of time. Goat needs two to three hours of gentle simmering in a normal pot to become tender, against about 30 minutes under pressure. Either way the meat should pull apart easily before the potatoes go in, since they need only a short cook.
Avis
2 avis
I was worried that just 1 cup of water wouldn't be enough for 3.5 lbs of meat in the pressure cooker, thought it would give me a burn notice abeg. But the goat released its own broth during those 30 minutes. Got nice fresh goat chunks from the halal market here in Baltimore. Meat was falling off the bone by the time the potatoes softened up sha.
herh, 48 hours marinating is long oo but it makes the goat meat so soft paa. My auntie in Tamale doesn't use pressure cooker, she just lets it simmer slow on charcoal, but doing 30 mins in the pressure pot saved me so much gas. The 5 tablespoons of curry powder gave it such a deep yellow color. Very nice dish for Sunday family lunch.