Curried Goat Jamaican Style

When you’re a kid in a Caribbean family and the weekend roles around, you know that there will be something special on the table for dinner on at least one of those days.

I knew life was good when that special something turned out to be Curried goat.

It’s the dish that is served on special occasions at weddings and parties alike. This is my version of the recipe and even though I say so myself, trust me it’s delicious.

Directions

• For best results buy a joint and then get the butcher to chop it into pieces about 1 1/2 – 2 inches thick
• Trim any excess fat, but leave some as this adds in the cooking process.
• Wash the meat and place it in the pot in which you are going to cook it.
• Season the meat the chopped onion, scallion, garlic and all the rest of the dry seasonings.
• If you want the curry to be hot then add the chopped scotch bonnet, along with all the other seasonings. Rub the seasoning in to the meat. For a mild curry keep the whole pepper to one side.
• Once seasoned store the pot in a cold place or the fridge. If you can leave the meat to marinade overnight or for at least four hours.
• If the meat had been stored in the fridge over night, remove in the morning and allow the meat to lose the chill.
• When you are ready to cook just place the pot on the stove over a medium heat. If you have opted for the milder curry add the whole pepper at this time; try not to stir too often as this might cause the pepper to burst.
• The meat will cook in its own juices.
• Keep an eye on the meat to ensure it does not dry out; add a little water only if the liquid in the pot starts to dry out.
• Cook until the meat is tender.

A good compliment would be plain rice, coleslaw and fried plantain.

photo credit: avlxyz

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