Jamaican Goat Curry Recipes

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JAMAICAN CURRY GOAT RECIPE



Jamaican Curry Goat Recipe image

This finger-licking dish is one of Jamaica's most popular cuisines. Try this Jamaican curry goat recipe for dinner today.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 16

2½ lb goat meat
2½ tbsp curry powder
2 tbsp all-purpose season
½ tsp salt
1 scotch bonnet pepper* (seeds remove and finely chopped )
6 pimento berries (allspice) (crushed)
1 medium onion (chopped)
2 stalks scallion (chopped)
4 garlic cloves (crushed)
3 sprig thyme
1 tsp grated fresh ginger
1 large potato (peeled and diced)
cooking oil
water
1 lime ot lemon (to wash the meat)
2 tbsp vinegar (to wash the meat)

Steps:

  • Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
  • In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
  • Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
  • Add the goat meat and allow it to seared on all sides.
  • Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
  • Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

JAMAICAN GOAT CURRY



Jamaican Goat Curry image

Slow cooked goat stew Jamaican-style. This stew can be made on the stove-top or in the crockpot. Times reflect stove-top cooking. This can be made with lamb or beef in lieu of goat, as availability requires. Additional coconut milk or curry powder can be added to taste. Modified from simplyrecipes.com. Posted for ZWT9.

Provided by strawberrybird

Categories     Curries

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1/4 cup vegetable oil
6 -8 tablespoons curry powder
1 tablespoon allspice (see step 1)
3 lbs goat meat (can use lamb or beef if you can't find goat)
salt
2 onions, chopped
1 habaneros or 1 jalapeno pepper, seeded and chopped
1 teaspoon ginger, garlic
1 tablespoon garlic, minced
1 (8 ounce) can coconut milk
1 (15 ounce) can tomato sauce or 1 (15 ounce) can crushed tomatoes
1 tablespoon dried thyme
3 -4 cups water
5 yukon gold potatoes, peeled and cut into 1-inch chunks

Steps:

  • If you can find Jamaican curry powder, use it and omit the allspice. If not, use regular curry powder and add the allspice to it. Add 6 tbsp of curry powder, more if you like it more spicy.
  • Cut the meat into large chunks, maybe 2-3 inches across. Feel free to add the bones if you have them; you can remove them later.
  • Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.
  • Pat the meat dry and brown well in the curried oil. Do this in batches and don't overcrowd the pot. It may take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.).
  • Add the onions and pepper to the pot and sauté, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.
  • Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 4-5 tablespoons of the curry powder. Add 4 cups of water. Stir to combine. Add the thyme.
  • If you want to cook on the stove, bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat. If you want to cook in a crockpot, transfer the mixture to the crockpot and cook on low for 8-10 hours.
  • If you have cooked the meat on the stove, add the potatoes when the meat is close to being done - tender but not falling apart. Cook about 30 minutes or until the potatoes are done. Then, skim the fat off the top of the pot if needed.
  • If you cooked the meat in the crockpot, boil the potatoes until tender. Skim the layer of fat off the top of the curry, if needed, and mix in the potatoes.
  • If you used bones, remove them before serving.

JAMAICAN CURRIED GOAT



Jamaican Curried Goat image

He likes it hot, I like it good. We compromise on jalapeno peppers.

Provided by Roxy

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h59m

Yield 8

Number Of Ingredients 12

2 pounds goat stew meat, cut into 1-inch cubes
2 fresh hot chile peppers, seeded and chopped
2 tablespoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 rib celery, chopped
2 ½ cups vegetable broth
1 bay leaf
3 potatoes, peeled and cut into 1-inch chunks, or more as desired

Steps:

  • Combine goat meat, chile pepper, curry powder, garlic, salt, and black pepper in a bowl. Cover and refrigerate to allow flavors to blend, 1 hour to overnight.
  • Remove goat meat mixture from bowl and pat dry, reserving marinade. Heat vegetable oil in a stockpot over medium-high heat. Cook meat in batches, browning on all sides, 5 to 6 minutes per batch. Transfer meat to a plate. Add onion and celery to the stockpot; cook and stir until onion begins to brown, 4 to 6 minutes.
  • Stir browned goat meat into onion mixture. Add reserved marinade, vegetable broth, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Stir in potatoes; simmer until potatoes and meat are tender, 35 to 45 minutes more.
  • Remove stockpot from heat, skim off surface fat, and remove bay leaf.

Nutrition Facts : Calories 238.3 calories, Carbohydrate 20.1 g, Cholesterol 53.2 mg, Fat 7.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 509.3 mg, Sugar 3.5 g

JAMAICAN CURRIED GOAT



Jamaican Curried Goat image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 3 to 4 servings

Number Of Ingredients 10

2 pounds goat meat
1 teaspoon ground allspice
1 teaspoon seasoning salt
2 tablespoons minced garlic
2 tablespoons finely grated fresh ginger
3 tablespoons canola or olive oil
2 tablespoons Jamaican curry powder
3 scallions, sliced
1/2 scotch bonnet pepper, minced, optional
1 pound potatoes, peeled and cubed

Steps:

  • Add the goat meat, allspice, seasoning salt, 1 tablespoon minced garlic, 1 tablespoon grated ginger and 3 cups water to a pressure cooker. Cook on high pressure for 20 minutes.
  • On the stovetop in a deep pot, add the oil, curry powder, 1 tablespoon minced garlic and 1 tablespoon grated ginger and cook over low heat until all the ingredients combine together in a paste, 3 to 5 minutes. Add the scallions and habanero peppers and let simmer 2 to 3 minutes.
  • Add the goat and cooking liquid to the curry paste. Add more water if necessary, and simmer until tender, 45 minutes to 1 hour. Be careful not to overcook as the meat will get mushy and fall apart.
  • Add the potatoes to the meat mixture and simmer until the goat is tender and the potatoes are cooked, about 1/2 hour more. Serve hot with accompaniments.

JAMAICAN CURRIED GOAT



Jamaican Curried Goat image

Jamaican chef Patrick Williams has created this delicious Curried Goat recipe. Make your own version, which is as authentic as you would find in Jamaica.

Provided by debicale

Time 2h

Yield Serves 4

Number Of Ingredients 12

550g shoulder of Goat (bone in), diced
3 Tbsp West Indian curry powder
1 tsp fresh or dried thyme
1 tsp ground pimento seeds
2 tsp freshly ground black pepper
2 tsp coriander seeds, crushed
140ml/5fl oz vegetable oil
4 tomatoes, chopped
2 onions, finely diced
2 cloves of garlic, chopped
Olive oil
Water or stock

Steps:

  • Season the goat with the curry powder, thyme, pimento, black pepper and coriander seeds at least 6-8hrs before using it.
  • Preheat oven to 150°C/300°F,gasmark 2. Heat oil in a pan and cook the goat pieces until golden brown.
  • Soften the tomatoes, onions, peppers and garlic in some olive oil and add it to the meat. Immerse the ingredients in double their quantity of water or stock and bring to the boil.
  • Remove from heat and place in preheated oven for 1-1 to 1½ hours, until goat is tender.
  • When ready, remove goat from pan, simmer sauce till reduced by half, then return meat to pan and serve with rice and peas.

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Top Asked Questions

How to cook goat curry?
Instructions 1 Season goat with, salt and pepper. ... 2 In a large pot, heat oil over medium heat, until hot, and then add the goat meat sauté stirring, frequently, any browned bits off the bottom of the pot, until ... 3 Then add curry, stir for about 1-2 minutes. More items...
How to make Jamaican got Curry?
Here are the simple steps to make the best Jamaican got curry from scratch: First, set a large dutch oven over medium heat on the stovetop. Add the oil, and once hot, add in the goat meat, curry powder, coriander, and paprika. Stir to thoroughly coat the meat in the spices and brown on all sides.
What is Jamaican curry goat made of?
What is Jamaican curry goat It is goat meat seasoned with scallion, garlic, ginger, thyme, onions, scotch bonnet pepper and curry powder, which is then slowly cooked until the meat is tender and the sauce is thick and creamy. In Jamaica, curry goat isn’t the ‘every Sunday’ type of dish.
What to serve with Jamaican goat curry?
When the Jamaican Goat Curry is finished cooking, stir in 1 tablespoon of lime juice. Taste, then season with more lime juice, salt and pepper if needed. Sprinkle with a bit of chopped coriander for an extra pop of fresh flavor. Classic sides to enjoy with Jamaican Goat Curry are fluffy white rice or classic tender peas and rice.

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