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If you’re a fan of bold, aromatic flavors and melt-in-your-mouth meat, then this is a must-try. Curry goat is a blend of tender goat meat, fragrant spices, and a kick of Jamaican curry powder.
Now, before we get into the nitty-gritty of the recipe, let’s address a common question: Is it “goat curry” or “curry goat”? Well, my friend, if you’re in Jamaica, you’d better get it right – it’s “curry goat.” Jamaicans take their culinary traditions seriously and will passionately correct you if you utter the words “goat curry” in their presence.
So, what makes Jamaican curry goat so special? It all starts with the goat meat itself. Unlike other proteins like chicken or beef, goat meat has a distinct flavor often described as rich, slightly gamey, and incredibly flavorful. It’s a meat that demands bold seasonings and spices and that’s where the Jamaican curry powder comes into play.
Jamaican curry powder is a combination of spices that can vary from household to household but typically includes ingredients like turmeric, cumin, coriander, fenugreek, and a hint of spicy heat from scotch bonnet peppers or other chilies. This unique blend gives the dish a vibrant yellow-orange color and a complex, aromatic flavor profile that will have you savoring every bite.
Perfect Accompaniments For Curry Goat Recipe
Now, let’s talk about the perfect accompaniments for this Jamaican masterpiece. In Jamaica, curry goat is often served with rice and peas, a coconut-infused rice dish that perfectly complements the bold flavors of the curry. But why stop there? Boiled yams, boiled or baked plantains, and flatbread are all excellent choices to enjoy the rich, flavorful sauce.
If you’re feeling adventurous, try pairing your curry goat with roasted breadfruit. This starchy fruit, when roasted, takes on a delightful nutty flavor that perfectly complements the bold spices of the curry.
Curry Goat
Ingredients
- 2 pounds goat meat, cut into 1-inch pieces
- 2 tbsp curry powder
- 1 tsp thyme
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- salt and pepper to taste
- scotch bonnet pepper (optional, for heat)
- 2 tsp ginger minced
Instructions
- In a large bowl, combine the goat meat, curry powder, thyme, diced onion, minced garlic, and minced ginger. Mix well to ensure the meat is evenly coated with the spices. Allow it to marinate.
- Heat the vegetable oil over medium heat.
- Add the diced potatoes and carrots to the pot with the browned meat. Stir well to combine.
- If using, add the Scotch bonnet pepper to the pot for additional heat.
- Pour enough water into the pot to just cover the meat and vegetables. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer gently for 2hrs or until the meat is tender. Stir occasionally and check the liquid level, adding more water if necessary to prevent it from drying out.
- Once the meat is tender, season the curry goat with salt and pepper to taste. Adjust the seasoning as needed.
- Serve the Jamaican curry goat hot, traditionally with rice and peas or plain rice. You can also serve it with fried plantains or steamed vegetables on the side.
