Ingredients

How to make it

  • Season meat with the seasoning salt. Heat the cooking oil in a large pot & add 1 Tablespoon of the Jamaican curry powder. Cook stirring constantly until the curry powder darkens quite a bit (don't burn it, though, or your dish will taste bitter). Put meat in pot along with onions, scallions, garlic & scotch bonnet pepper. Fry a little (about 5 minutes) over medium heat. Add thyme, remaining curry powder, black pepper & a little (1/2 teaspoon) of seasoning salt. Cover with water & simmer uncovered until meat is very tender & sauce is thick. Taste sauce & add more salt, if necessary.
  • Serve over white rice or with Indian rotis.
  • *Note: It is also traditional & quite tasty to add 3 or 4 medium quartered potatoes to pot during last 20 minutes of cooking. Meat should be tender first, though, before adding potatoes. After adding potatoes, cover pot & simmer on very low heat just until potatoes are tender.

Reviews & Comments 8

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was good "
    LisaCutie ate it and said...
    thanks for this because i usually put the potatoes before the meat is tender and by the time i am serving the potatoes are mashed instead of being whole.
    Was this review helpful? Yes Flag
  • charliedoyle 4 years ago
    Thank You Sam. Might try with potatoes next week.
    Was this review helpful? Yes Flag
  • samgr 4 years ago
    No prob charlie! The recipe 'directions' suggest to cut potatoes into quarters and add during last 20 mins of cooking (if you want little pieces of potato in your curry, that's fine) but I cut them into small cubes and add during last 30-45 mins, for thicker gravy consistency, and use about an inch of CC (dependent upon the amount you're cooking) I used an inch of CC for 8 portions - all the best!
    Was this review helpful? Yes Flag
  • charliedoyle 4 years ago
    Samgr: Thank You next time i cook this i will definately try some potatoes and creamed coconut. But it was like a stew water it was so thin......(my fault) recipe is the best iv tried.
    Was this review helpful? Yes Flag
  • samgr 4 years ago
    Thanks for posting this! I tried it a few months ago and it is the best, and most authentic recipe I've ever used - definitely a keeper!

    Charlie, re: thicker sauce, sometimes potatoes (cut into small cubes) are used to give the sauce a thicker consistency, and 'pure creamed coconut' - hope this helps
    Was this review helpful? Yes Flag
  • charliedoyle 4 years ago
    I made this last night for my family and it went down a storm....nothing left! Way better recipe than the last recipe i tried for Curry goat. This one sure is a KEEPER!!!! Thank YOu

    The only thing is I couldn't get the sauce to thicken? I tried everything, any suggestions
    Was this review helpful? Yes Flag
    " It was excellent "
    capedread ate it and said...
    my most favorite dish! thanks for the post
    Was this review helpful? Yes Flag
  • barbiemensher 5 years ago
    Ever since I moved to Montreal and away from my little roti hut at Yonge & Davisville (T.O.) I've been jonesin' for a replacement. This is the first recipe that came close! This ones a keeper. Thank you so much! Finding the goat meat on the South Shore of Montreal was tricky but if this helps anyone, Kim Phat (the Asian market) is your best and cheapest bet.
    Was this review helpful? Yes Flag
    " It was excellent "
    pedropete ate it and said...
    This sounds really good I'ii give it a try. Thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes