A tender, slow-cooked dish made with goat meat simmered in a flavourful curry sauce with aromatic spices. It’s often served with rice and peas or white rice. Popular in many homes and restaurants. Mother’s and Juici Patties are some local restaurants that serve great curry goat.
Ingredients:
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2 lbs goat meat, cut into chunks
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3 tbsp curry powder and or turmeric powder or plant
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1 tsp allspice (pimento)
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1/2 tsp ground ginger
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1 tsp garlic, minced
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1 medium onion, chopped
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2 scallions (green onions), chopped
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2 tbsp vegetable oil
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2 tbsp soy sauce
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1 scotch bonnet pepper
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2-3 cups water or beef broth
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2 tbsp fresh thyme
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Salt and black pepper to taste
- 2 Large carrots
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3 Irish potatoes
Instructions:
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In a large bowl, coat the goat meat with curry powder, allspice, ginger, salt, and pepper. Let it marinate for at least 1 hour.
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Heat the oil in a large pot over medium heat. Add the goat meat and brown on all sides.
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Add the onion, scallions, garlic, soy sauce, and scotch bonnet pepper. Sauté for 5 minutes.
- Then add Irish potatoes and diced carrots.
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Add enough water or beef broth to cover the meat. Bring to a boil, then reduce heat to low and simmer for about 1.5-2 hours or until the meat is tender.
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Add the fresh thyme, then cook for an additional 10 minutes. Adjust seasoning with salt and black pepper.
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Serve with white rice or rice and peas.