Curry Goat is a combination of goat meat and spices mainly curry seasoning slow cooked until the meat is tender. The dish may have originated from the Caribbean or India. The Jamaican curry is marinated overnight and slowed cooked.
Goat is a popular meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork, so it is a good medium. This seasoning can be used with beefs, chicken or shrimps.
This dish can be served with roti cane flatbread, steamed rice, fried plantain. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes, carrot or the vegetable of your choice.
- 3 - 3½ lbs goat meat cut in chunks
- 5 tsp garlic minced
- 1 medium onion sliced
- 5 tbsp curry powder
- 1 tsp pepper
- 4 medium peppers
- 1 scotch bonnet pepper optional
- 1 tbsp bouillon powder optional
- salt to taste
- Mix all the ingredients together except for the potato and scotch bonnet pepper. Refrigerate for 24-48 hours.
- Transfer to the one-pot and add 1 cup water and pressure cook for 30 mins.
- Add potatoes and adjust seasoning to taste. Add the scotch bonnet pepper.
- Slow cook for 15 or until potatoes are tender.
- You may adjust thickness of soup with water or stock.