Curry Goat Recipe Jamaican Style
About the curry goat
Curry goat also called curried goat, is one of Jamaica's signature dishes. It was adapted from the Indian cuisine and has become an integral part of our food culture.
This dish is very popular and is served at almost every dance, party and even at some weddings.
Jamaicans love goat meat and goats are special in our island. They are so special that they are among, if not, at the top of the praedial larceny list of animals stolen.
The ram, or billy goat as known in most places, is the most prized animal used for consumption. The meat is the second most expensive locally grown animal meat in the country, with sheep being the most expensive.
The following recipe is the simple version.
- 2lbs ram goat meat, (you can use she goat or imported mutton if you like)
- 1 scotch bonnet pepper
- 1 medium onion, finely chopped
- 1 stalk scallion, finely chopped
- 3 garlic cloves, finely chopped
- salt to taste
- 2 tbps vegetable oil
- a pinch garam masala, reserved
- 1 heaped tablespoon Indian curry, or regular curry if you have it.
- 1/4 tsp black pepper
- 1 heaped teaspoon cracked pimento seeds
- 1 teaspoon your favorite meat spice, (this is totally optional as curry has it's own unique flavor. Omit if you make your own curry)
Make your own curry
You may also choose to make your own curry powder as well. Here are the ingredients:
- ½ tsp. cumin seeds roughly grounded
- ½ tsp. coriander seeds roughly grounded
- ½ tsp. pimento seeds roughly grounded
- ½ tsp. fennel seeds roughly grounded (optional)
- 2 tsp. turmeric powder
- ½ tsp. black pepper
For finer curry add ingredients to a grain grinder but you must use less of this the finer it gets.
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You can add diced potatoes to your curry dish when halfway cooked. The potatoes add volume and thickens the gravy.
- Dice your goat meat into bite sized pieces
- Season with scallion, thyme, onion, salt, garlic and 1/2 teaspoon of the curry powder
- Heat oil in dutch oven. When oil is hot add the rest of the curry powder and stir.
- When curry starts to get brown add the meat and turn over to coat
- Turn flames down to medium low, cover and let simmer
- The meat should stew in its own juices.
- When meat is halfway cooked add scotch bonnet to the pot.
- Add black pepper to gravy and taste to adjust salt
- If for some reason the juices have dried out add boiling water to make gravy.
- Your curry goat is ready when meat is tender and your sauce has a nice consistency. Add the garam masala five minutes before turning off the flames.
Serving your Jamaican curry goat
Jamaican curry goat is mostly served with plain cooked white rice. Traditionally some greem boiled bananas would also be served on the side.
Nowadays, people have their curry goat with any staple such as rice and peas, yams, bread and even turn cornmeal (the Jamaican polenta).
The curry goat can be as spicy or as mild as you like. If you want a very spicy recipe just chop a very ripe scotch bonnet pepper and add to your meat while stewing.
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