JAMAICA CURRY GOAT Recipe A POPULAR PARTY DISH, THE JAMAICAN VERSION OF CURRY GOAT IS TYPICALLY MORE MILD THAN OTHER VARIATIONS. IT IS ALMOST ALWAYS SERVED WITH RICE AND FRIED PLANTAINS ARE OFTEN SERVED AS AN ACCOMPANIMENT.
2 lb. (including bones) of goat meat – cut in to cubes (lamb may be used as a substitute)
2 tablespoon curry powder
2 diced onions
2 scallions (or spring onions)
½ teaspoon sal
½ teaspoon pepper
2 hot chilies (Scotch bonnet works great)
1 tablespoon fresh grated ginger
6 cloves of minced garlic
2 sprigs of fresh thyme
1 tablespoon butter
½ lb. diced carrots
½ lb. diced potato
½ Cup water
1. Combine the curry powder, onions, scallion, salt, pepper, chilies, ginger, thyme and half a cup of water in a blender. Add more water if the ingredients do not mix well.
2. Rub the mixture in to the cubes of meat, let marinade in the fridge overnight.
3. Scrape the marinade off the meat and save for later.
4. Add the meat and butter to a frying pan and brown gently.
5. Place the meat in a saucepan and add the potatoes, carrots and saved marinade then add enough water to cover the meat.
6. Bring to a boil then let simmer until the meat is tender (this should take 1 – 1½ hrs.)
Source website African-and-Caribbean-Recipes.pdf
