Recipe

Jamaican Curry Goat Recipe

	Busmamawilliams / All my dishes 1 year, 10 months ago I got this curry goat recipe from Marlene, a passenger on my bus, who owns a Jamaican restaurant in White Plains, N.Y. I have recieved many compliments on it. Prep:15m Cook:112m Servings:68	Busmamawill
	moderately easy spicy

Does this look good? Yeah! / Nope

Fans

capedread

barbiemens

chicgeek

pedropete

norfeest

Ingredients

3 pounds goat meat ( I buy leg portion with bone-in & have butcher cut it into medium-sized chunks)

1 large onion; diced

3 cloves garlic; minced

1 teaspoon fresh thyme leaves

1 bunch scallions; chopped

1 scotch bonnet or habanero pepper: seeded & minced finely

2 Tablespoons Jamaican curry powder ( I like Grace brand. They have two types, mild & hot. I don't buy the hot as the scotch bonnet adds enough heat to dish)

2 teaspoons seasoning salt ( I like Goya Adobo Seasoning; one with blue cap)

1/2 teaspoon black pepper

2 Tablespoons cooking oil

Directions

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.

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Comments

pedropete 11 months, 1 week ago said:
This sounds really good I'ii give it a try. Thanks

barbiemensher 9 months, 3 weeks ago said:
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.

capedread 6 months, 1 week ago said:
My most favorite dish! thanks for the post

charliedoyle 2 months, 2 weeks ago said:
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

samgr 2 months, 1 week ago said:
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

charliedoyle 2 months, 1 week ago said:
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.

samgr 2 months, 1 week ago said:
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!

charliedoyle 2 months, 1 week ago said:
Thank You Sam. Might try with potatoes next week.

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