Jamaican Curry Goat
Enjoy one of Jamaica’s favorite lunch and dinner recipes, Jamaican Curry Goat. A popular dish in the Caribbean, the meat is heavily seasoned and slow-cooked in a lightly pepper curry sauce.
Ingredients
- 2-3 lbs goat meat
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 2 tbsp green seasoning
- 1 tsp cumin powder
- 1 tbsp all-purpose seasoning
- 1 tsp salt
- 1 tsp ginger, minced
- 1 scotch bonnet pepper
- A few pimento seeds
- 2-3 stalks escallion
- 2-3 sprigs fresh thyme
- 1 large russet potato diced
- ½ cup red bell peppers diced
- 3 tbsp Vegetable oil
- 1 ½ cup water
- ½ cup coconut milk
Instructions
Slow Cooking Steps:
- Please see above for step by step guide.
Using a Pressure Cooker
- Remove excess fat from meat. Wash and rinse meat with water, vinegar, and lime juice. Pat dry and set aside.
- Season meat in a large bowl with green seasoning, curry powder, turmeric powder, all-purpose seasoning, cumin, ginger, and salt. Marinate overnight or 2 hours before cooking.
- In a pressure cooker pot, heat oil on medium to high heat. Add curry powder to hot oil and allow the curry to burn.
- Add pimento seeds to the pot. Then add seasoned curry goat to the pot and stir to allow the meat to spring its own juices.
- Allow to cook for 5-7 minutes. Cover the meat with water, then cover the pot with a pressure cooker cover and cook for an hour.
- Remove pot from heat and allow to cool before removing cover.
- Add back to medium heat, then add coconut milk, escallion, thyme, and bell peppers. Stir and allow to cook for 15 minutes.
- Add potatoes, carrots, and scotch bonnet pepper to the pot and cook until vegetables are soft and tender.
- Remove from heat and serve.