Jamaican Curry Goat
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 750g Goat (bone in)
- • 50ml White Vinegar
- • 3 sliced spring onion (Spring Onion)
- • 1 teaspoon Thyme
- • 1/2 diced Red Pepper
- • 1/2 diced Yellow Pepper
- • 1" (finely sliced) Ginger (fresh)
- • 3 cloves (finely sliced) Sliced Garlic
- • 1 large Brown/White Onion
- • 2 Tomato (diced)
- • 1 (seeds removed) Scotch Bonnet Chillies
- • 1/2 teaspoon All Purpose Seasoning
- • 1 teaspoon Black Pepper - Course Ground
- • 1 teaspoon Salt
- • 5 Pimento Berries (Allspice Berries)
- • 1/2 teaspoon Allspice Powder
- • 1 teaspoon Garlic Powder
- • 2 tablespoons Betapac Curry Powder
- • 3 tablespoons Vegetable Oil
- • 2 teaspoons Betapac Curry Powder
- • 500ml Water
Preparation Steps
Add the goat to a bowl and fill to cover with cold water. Add the white vinegar (or some lemon juice), stir through and allow to soak for around 10 minutes. Drain, rinse twice and then thoroughly drain once more
add the spring onion / spring onion, thyme, red pepper, yellow pepper, sliced ginger, sliced garlic, diced onion and diced tomatoes and mix through thoroughly
sprinkle over the all purpose seasoning, black pepper, salt, pimento berries (just add 1/2 teaspoon more allspice if you cant find these), allspice powder, garlic powder and Betapac Jamaican curry powder. Mix through well, chick in the
in a pan with a lid turn the heat up to medium high and add the oil and a tablespoon of Betapac Jamaican curry powder. stir through and allow to cook for about 3 minutes. Add in the marinated goat and place the lid on for 4 minutes
remove the lid and stir through, there should be a fair bit of water in the pot now from the meat, onions and veg. Place the lid back on and cook for a further 10 minutes
reduce the heat to low. Add around 500ml of boiling water, stir though, replace the lid and simmer for 90 minutes stirring gently every 10-15 minutes
After 90 minutes remove the lid, check the meat is tender and allow to reduce to the thickness you require. Service with plain white rice and sliced red onions