Jamaican Goat Curry

I make at least one Caribbean recipe that you just don't find easily in California once a week.   Unlike Florida, we have far and few Caribbean restaurants to choose from so the competition is nil.  When I am missing Florida it is mostly for the food!  

And every time visit I load up on all the pantry items cannot find in Cali.  
Obviously did not utilize all those Jamaican curry powders but learning my fave brands are JCS and Grace!  JCS is pure but has some corn meal in it.  Grace is 100% no filler spice blend.  
  1. 1lb cubed stew Goat meat.  Use any meat you want but I wanted that traditional go to.  In Cali Goat can be special ordered through a high end butcher but your best bet is finding a Halal butcher which are prevalent.  I hopped over to International Food Bazaar in San Jose off Curtner.  The butchers are super friendly and run a clean tight ship!  
  2. High heat cooking oil.  Don't waste a good olive oil as using about a third of a cup to brown your meat. 
  3. 2 tablespoons of minced garlic.  Don't like dealing with garlic, use a spoonful of garlic powder.
  4. 1 small onion sliced or chopped.  Either way it is going to break down quite a bit.
  5. 2 tablespoons of Jamaican curry powder.  If you can't find where you live, there is a online store called Sam's Caribbean.
  6. 1 teaspoon of pepper
  7. 2 tablespoons of fresh thyme or if like me, Just throw in the fresh thyme sprigs around 8 and pull out when done cooking.  
  8. 2-3 potatoes quartered.  I really depends as you will add them in the last half hour of cooking.  They break down and kind of thicken up the curry.  I like about 4 to help curb the heat:)
  9. Half a can of tomato paste.  
  10. 1 scotch bonnet pepper if you can find them where you live or one habanero.  Slice it halfway in half as just used to spice up the curry.  You can pull it out after cooking.  
  11. 1 cube of chicken bouillon.  In the spirit of Florida, I used MAGGI chicken bouillon cube.  
  12. Salt to taste.  
  • salt and pepper your goat cubes and set while heating your oil up to medium high.
  • sear the cubes until almost browned and add your Jamaican curry powder and stir for a couple of minutes.  
  • add the onions and garlic and sear for a minute then add everything else EXCEPT YOUR QUARTED POTATO's and your CHICKEN BOUILLON CUBE.  
  • Add water until goat is covered.  Simmer of low or 1.5 for us who have the electric stoves:)  Stir periodically for 2 to 2.5 hours. 
  • Add your quartered potatoes and chicken bouillon cube during the last 30 minutes of cooking to incorporate the flavor and get the potatoes cooked thru.  
This should serve 2 to 3 people.  Serve with rice.  There are recipes for traditional Jamaican rice with peas but I just went with the ole rice cooker.  
Enjoy your super tender Jamaican Goat Curry!!


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