Jamaican Goat Curry

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This is another dish that one of my InstaFam requested. Well, they asked and they shall receive. This is a favorite dish of many Jamaicans. It originated from South Asia; it's believed to have been introduced to Jamaica in the 17th century by the Indians. The history is pretty vague.

Jamaican Goat Curry

Anyway, if you have trouble finding goat meat, you can use lamb or mutton. The cooking method is the same for the 3 different types of meat. I learned another neat trick. Marinade the meat with half of the vegetables and add the remaining half at a later stage. This will keep the curry vibrant.

Jamaican Goat Curry

If you prefer a creamier and thicker curry, add in more potatoes. When the potatoes are fork tender, mash a few wedges. You can also reduce the curry further. It is up to your own preferences. I do prefer mine soupy so that I can dip the fried dumplings in the curry. Extra yummilicious.

Jamaican Goat Curry

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Ingredients:

(Serve 4)

• Goat / Lamb / Mutton Cubes Bone-In or Boneless, 500g

• Sea Salt, Pinch

• Black Pepper, Pinch

• Mushroom Powder, Pinch

• Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP + 2 TBSP

• Jamaican Curry Blend Homemade, 2 TBSP + 1 TBSP

• Red Onion Finely Sliced, 1

• Garlic Finely Minced, 3 Cloves

• Red Jalapeño Deseeded Finely Sliced, 2

• Green Jalapeño Deseeded Finely Sliced, 2

• Scallions Finely Sliced, A Handful

• Dried Thyme, 1 TBSP

• Yukon Gold Potatoes Coarsely Wedged, 2 or 3 Adjust To Preference

• Tomato Puree, 1 TBSP

• Jamaican Fried Dumplings Homemade, To Serve

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Equipment:

• Heavy Pot

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "Jamaican Curry Blend" page for the recipe.

2. Please visit my "Jamaican Fried Dumplings" page for the recipe.

3. Prepare the Goat Meat

4. Season goat meat with salt, pepper, and mushroom powder.

5. Toss to coat evenly.

6. In a skillet over medium-high heat, add oil and sear the goat until browned on all sides.

7. Transfer to a large mixing bowl and set aside.

8. Make a Simple Stock (Optional but Recommended)

9. Simmer about 1L water with all your vegetable scraps for 5 to 8 minutes.

10. Cover, steep for 10 minutes, then strain and discard the solids.

11. Set aside.

12. Build the Flavor Base

13. In the same skillet, sauté half of the onion with a pinch of salt and pepper until lightly caramelized.

14. Add garlic and cook until aromatic.

15. Add in half the jalapeño and scallions.

16. Deglaze with a ladle of simple stock and reduce until nearly dry.

17. Add thyme and stir to combine.

18. Transfer this mixture to the bowl of seared goat meat.

19. Marinate the Goat

20. Add 2 tablespoons of your preferred Jamaican curry blend to the goat and vegetable mixture.

21. Toss until everything is well coated.

22. Cover and let marinate for at least 2 hours.

23. Simmer the Curry

24. In a heavy pot over medium heat, heat oil and add in the marinated goat with all its juices.

25. Pour in the simple stock and top up with more water if needed to fully submerge the meat.

26. Bring to a simmer, then reduce heat to low.

27. Cover and cook for about 2 hours, stirring occasionally and adding water as needed.

28. Finish the Curry

29. Once the meat is tender, add the remaining half of the onion, garlic, jalapeño, scallions, plus potatoes and tomato purée.

30. Stir in another tablespoon of curry blend.

31. Season to taste with salt, pepper, and mushroom powder.

32. Simmer until potatoes are fork-tender.

33. For a creamier consistency, mash some of the potatoes or reduce the curry further.

34. I prefer mine soupy, but adjust to your desired texture.

35. Serve

36. Remove from heat and ladle into serving bowls.

37. Garnish with sliced scallions.

38. Serve immediately with fried dumplings.

Jamaican Goat Curry

The dumplings are perfect for this curry...

Jamaican Goat Curry

The goat meat is super tender...

Jamaican Goat Curry

Mama Mia...

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Recipe Video: