Ingredients
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To clean the goat meat
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500g - 750g Goat (bone in)
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50ml White Vinegar
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Marination
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3 sliced Scallion (Spring Onion)
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1 teaspoon Thyme
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1/2 diced Red Pepper
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1/2 diced Yellow Pepper
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1" (finely sliced) Ginger (fresh)
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3 cloves (finely sliced) Sliced Garlic
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1 large (300g) Brown/White Onion
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2 Tomato (diced)
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1 (seeds removed) Scotch Bonnet Chillies
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1/2 teaspoon All Purpose Seasoning
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1 teaspoon Black Pepper - Course Ground
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1 teaspoon Salt
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5 Pimento Berries (Allspice Berries)
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1/2 teaspoon Allspice Powder
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1 teaspoon Garlic Powder
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2 tablespoons Betapac Curry Powder
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Main Dish
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3 tablespoons Vegetable Oil
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2 teaspoons Betapac Curry Powder
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500ml Water
Directions
A fantastically delicious slow-cooked Jamaican Spiced Curry that is full of flavour and tender to the bone.
If you’ve never tried goat before then this is the time to try. Fall off the bone soft with a mild taste somewhere between beef and lamb
Proper Jamaican curry powder is a must for this dish, I use Betapac Jamaican Curry Powder, 110 g https://amzn.to/3GK1RDo
Steps
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1
Done
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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 |
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2
Done
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add the scallion / spring onion, thyme, red pepper, yellow pepper, sliced ginger, sliced garlic, diced onion and diced tomatoes and mix through thoroughly |
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3
Done
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sprinkle over the all purpose seasoning, black pepper, salt, pimento berries (just add 1/2 tsp more allspice if you cant find these), allspice powder, garlic powder and Betapac Jamaican curry powder. Mix through well, chick in the |
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4
Done
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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 |
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5
Done
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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 |
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6
Done
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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 |
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7
Done
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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 |
