Jamaican Curry Goat

  • 3 pounds (1.5 kg goat) , cut into 1-inch cubes
  • 1 lime
  • 1 large onion, sliced
  • 6 cloves garlic, finely chopped (about 3 tbsp)
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp thyme leaves
  • 1 tsp finely chopped Scotch bonnet pepper
  • 2 tsp canola or vegetable oil
  • 1 tsp / 5 mL sugar
  • 5 green onions, chopped (about 1 cup / 250 mL)
  • 2 tsp curry powder
  • 2 potatoes, peeled and cut into half inch cubes

  1. Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.
  2. In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown.
  3. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour a a quarter of a cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).
  4. Add the potatoes and a quarter of a cup / 60 mL of water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add a quarter of a cup / 60 mL of water and simmer for another 5 to 10 minutes.
Makes about 4-5 portions, serve with rice or roti and a salad.


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