Curry goat is a classic Caribbean dish that you expect to see at every Caribbean family gathering or party. Jamaican Curry Goat Is a mouthwateringly flavorful, slow-cooked Jamaican Spiced Curry that is tender to the bone! This is a must-try Jamaican dish! It’s quite simple to cook and requires very little preparation.
If you ask anyone who likes Jamaican cuisine to choose their favourite dish, this Curry Goat will almost certainly be at the top of the list. Despite the fact that goat meat has grown in popularity in the United States as a result of the immigration of many cultures, it isn’t appreciated nearly as much as it should be. The majority of people avoid it. This is not a good thing. In fact, did you know that it is the most widely consumed meat on the planet? When compared to other types of beef, such as chicken, its health benefits are astounding. It has fewer calories, saturated fat, and cholesterol.
History of Curry:
The name “curry” is thought to have come from an interpretation of the Indian word “Kari,” which meant “a spicy meal of sautéed vegetables and meat.” The name was coined by the Portuguese, who occupied Goa in western India in the 17th century, to describe a spiced stew eaten over rice. In English, the word was eventually shortened to “curry.” Curry may have originated in what is now Pakistan around 2,500 BCE, but it has since spread throughout the world via colonization, immigration, indentured labour and slavery, and trade.
Curry is especially popular in former British colonies like Jamaica, Guyana, Trinidad & Tobago, and St. Kitts and Nevis in the Caribbean. Curry first appeared in the Caribbean in the mid-1800s, when slavery had been abolished and over 800,000 African slaves had been sent around the world. The British began to use indentured servants from the Indian subcontinent as their workforce as the emancipated peoples no longer wanted to work on sugar plantations.
Jamaican variant of curry:
Goat meat is available at most international markets, including halal stores, as well as butchers in Mexico and Latin America. Beef shanks or briskets are identical to goat meat. So feel free to substitute these cuts of meat for the goat meat. The slowly cooked chunky bits of goat in an aromatic blend of garlic, ginger, thyme, onions, and spicy pepper, with curry taking center stage, until thick and creamy, or whatever you prefer. Make your own curry powder with this blend for spectacular results. Because this blend is handcrafted and contains a lot of spice, use it sparingly.
Along with jerk chicken, it is one of Jamaica’s most popular meals. The long-simmered stew makes excellent use of tough cuts of meat or those with bones, regardless of the meat you use. If you can locate goat, do so — seek in ethnic markets, particularly a halal market if your town has one – but the dish also works well with lamb. If you choose, beef can be substituted as well.
You should be aware that Jamaican curry powder differs from Indian curry powder, despite the fact that they both contain many of the same components, such as turmeric, coriander, cumin, mustard, and cayenne pepper. If you can’t get authentic Jamaican curry powder, sprinkle in some allspice with normal curry powder.
Ingredients:
- 1/4 cup vegetable oil
- 6-8 tbsp curry powder
- 1 tbsp allspice powder
- 3 pounds goat meat (you can use lamb or beef if you wish)
- Salt to taste
- 2 medium onions (chopped)
- 1-2 habanero or Scotch bonnet peppers (seeded and chopped)
- 1 tsp ginger (peeled and minced)
- 1 tsp garlic (peeled and chopped)
- 1-2 cans coconut milk
- Tomato sauce or crushed tomatoes
- 1 tbsp dried thyme
- 3-4 cups water
- 5 potatoes (peeled and cut into chunks)
Instructions:
- Season the goat meat with salt & pepper.
- Take a large pot and heat some oil over medium heat. When it heats up, add the meat and stir frequently until it starts browning.
- Now add garlic, ginger, onions, thyme, tomato paste, and scotch bonnet pepper. Stir for about a minute and add the spice mix.
- Add enough water to cover the goat meat and bring to a boil. Now, let it simmer until the meat becomes tender.
- Let it cook for 2-2.5 hours, stirring the saucepan occasionally. You can add more water if you need it.
- 15-20 minutes before you turn off the heat, add potatoes and cook it properly. If you want a thicker curry, cook the potatoes some more.
- Your goat curry is ready to be served.
Serve it with Jamaican rice and peas, or with coconut rice and kidney beans.
