Jamaican Curry Goat

Ingredients

• Goat Meat

  1 kg

  $13.00

• Curry powder

  3 tbsp (30 g)

  $0.78

• Onions

  1 medium (150 g)

  $0.22

• Garlic

  4 cloves (20 g)

  $0.16

• Ginger

  1 tbsp (15 g)

  $0.14

• Thyme

  4 sprigs (5 g)

  $0.23

• Scotch bonnet chilli

  1 whole

  $0.40

• Potatoes

  2 medium (300 g)

  $0.39

• Vegetable oil

  2 tbsp (30 ml)

  $0.09

• Ground Allspice (Pimento)

  1 tsp (5 g)

  $0.14

• Salt

  1.5 tsp (9 g)

  $0.01

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Trim the goat meat and cut into bite-sized pieces, then season thoroughly with 2 tablespoons of curry powder, minced garlic, ginger, chopped onion, allspice, salt, and black pepper. Marinate for at least 1 hour or overnight.

2. 2

   Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Add the remaining tablespoon of curry powder and 'burn' it in the oil for 1 minute until fragrant and deepened in colour.

3. 3

   Add the seasoned goat meat in batches, searing on all sides until nicely browned, about 8 to 10 minutes.

4. 4

   Pour in enough boiling water to just cover the meat (about 3 to 4 cups). Add the fresh thyme sprigs and the whole scotch bonnet chilli, keeping it intact so it infuses aroma without excessive heat.

5. 5

   Reduce the heat to low, cover tightly, and simmer gently for about 1 hour and 15 minutes until the goat meat starts becoming tender.

6. 6

   Add the peeled, diced potatoes and continue to simmer uncovered for another 25 to 30 minutes, stirring occasionally, until the potatoes are cooked and the gravy is thick and rich. Remove the scotch bonnet before serving.