Jamaican Goat Curry
Updated: May 14
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.
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.
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.
Ingredients:
(Serve 4)
Goat / Lamb / Mutton Cubes Bone-In or Boneless, 500g
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
Grapeseed / 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
Equipment:
Heavy Pot
Cast Iron Skillet / Pan
Directions:
Please visit my "Jamaican Curry Blend" page for the recipe.
Please visit my "Jamaican Fried Dumplings" page for the recipe.
Season goat meat well with salt, pepper and mushroom powder.
Mix to coat well.
In a skillet over medium-high heat, add 2 TBSP of oil.
Once the oil is heated up, add in the goat meat.
Sear until all sides are crispy browned.
Remove from heat and transfer to a large mixing bowl.
*I like to make a simple stock with all the vegetable scraps and about 1L of water. Bring it up to a simmer and cook for 5 to 8 mins. Cover and steep for 10 mins. Drain and discard all the residue.*
*I learned this neat trick of making an excellent Jamaican goat curry. Divide the onion, garlic, jalapeño, scallions and thyme in half. Cook 1/2 and add the remaining 1/2 at a later stage.*
In the same skillet, add the onion.
Season with salt and pepper.
Saute until lightly caramelized.
Add in garlic and saute until aromatic.
Followed by jalapeño and scallions.
Add a ladle of that simple stock and deglaze.
Cook until the liquid has almost evaporated.
Add in thyme and saute until well combined.
Add this vegetable mixture to the seared goat.
Add in 2 TBSP of curry blend.
Toss to combine well, coating the goat meat well with the marinade.
Cover and set aside for at least 2 hrs.
In a heavy pot over medium heat, add 2 TBSP of oil.
Once the oil is heated up, add in the marinated goat meat along with all the marinade.
Add in the simple stock.
Add more water if necessary to fully submerge the goat meat.
Bring it up to a simmer.
Turn the heat down to low.
Cover and cook for 2 hrs or until the goat meat is super tender.
*Stir occasionally to prevent burning. Add more water if necessary to keep the goat meat submerged.*
Once the meat is super tender, add in the remaining 1/2 of the vegetables, potatoes and tomato puree.
Add in another 1 TBSP of curry blend.
Taste and adjust for seasonings with salt, pepper and mushroom powder.
Stir to combine well.
Cook until the potatoes are fork tender.
*This is up to your preference. If you prefer a creamier thicker curry, add more potatoes. Once the potatoes are fork tender, you can mash a few wedges to create a creamier and thicker curry.*
*Or you can reduce the curry further to create a thicker curry.*
I prefer mine soupy.
Remove from heat and scoop onto serving bowls.
Garnish with more scallions.
Serve immediately with fried dumplings.
The dumplings are perfect for this curry...
The goat meat is super tender...
Mama Mia...