Jamaican
Curry goat
Slow-cooked goat in a fragrant Caribbean curry with thyme, allspice and scotch bonnet. Best with rice and peas.
Prep 20 mins · Cook 120 mins · Serves 4
Ingredients
- Goat meat (bone in)1 kg
- Caribbean curry powder3 tbsp
- All purpose seasoning1 tbsp
- Scotch bonnet pepper1
- Onions2
- Fresh thyme4 sprigs
- Garlic4 cloves
- Potatoes (optional)2
- Vegetable oil3 tbsp
Method
- Rub the goat with 2 tbsp curry powder, the seasoning, garlic, onion and thyme. Marinate for at least 2 hours, ideally overnight.
- Toast the remaining curry powder in hot oil for 30 seconds.
- Brown the meat well in the curried oil.
- Add water to just cover, the whole scotch bonnet and the thyme. Cover and simmer for 1½ to 2 hours until tender.
- Add the potatoes for the last 25 minutes to thicken the sauce. Serve with rice and peas.