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.
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