Delicious, melt in your mouth, full of flavour and heat. What can I say! It's a classic and a dreamy dish. This is a low and slow recipe, so definitely one for those that don't mind spending more time on a dish and in the kitchen.
Shopping List
Serves 3
Goat meat (mix of on and off the bone) - 150ml
Garlic Cloves - 2
Fresh Jamaican Ginger - 1/2tbsp
White Onion - 1
Caribbean Curry Powder - 1tbsp & 2tsp
Turmeric - 1tsp
Ground Pimento
Garam Masala - 1/2 tbsp & 1tsp
Cinnamon - 1
Salt- 1 pinch
Black Pepper
Fresh Thyme
Olive Oil
Scallions
Scotch Bonnet
Beef Stock
Tinned Tomatoes
White Potatoes
Method
Prep time - 20 minutes (& overnight for marinading)
Cook time - 2 hours & 30 minutes
Step 1. Marinade the goat
Goat can smell very gamey, so in the first instance I rinse in water and fresh lime juice.
Once rinsed, I pat dry with paper towel and pop into a bowl that can go in the fridge.
Into the bowl with the goat, add the garlic cloves, fresh ginger, white onion, Caribbean curry powder (1 tbsp), turmeric, allspice, garam masala, cinnamon, salt, black pepper and fresh thyme.
Use your hand to mix all together (you can wear a glove if you're worried about the curry and turmeric staining).
Cover and refrigerate, I like to leave overnight or up to 24 hours to let the flavours set in.
Step 2. Cooking the goat curry
First, remove the goat from the fridge and separate it from the marinade pieces; such as the onion, thyme, garlic etc.
Add olive oil to your cast iron or non-stick pan (you will need a lid) and heat up on medium to high.
Once the oil is fluid around the pan, add your goat meat. Brown the meat all over, approx 5 mins on each side.
Now the goat has been browned, remove it from the pan and place to the side.
Turn the heat down to medium and Into the pan, add the rest of the marinade mix along with the scallions, Caribbean curry powder (2 tsp), olive oil and slightly brown the ingredients.
Once slightly browned, add your scotch bonnet and the browned goat. For the scotch bonnet, I removed the seeds, added half of it whole and the other half diced.
Time to add the beef stock, tinned chopped tomatoes, mix in well, turn the temperature down to low-medium and cover.
After 45 minutes add your peeled and chopped potatoes. I like the potatoes in larger pieces, if you plan to have smaller than add in 15 to 20 minutes later. Cook on low for 1 hour.
After the hour is up, the goat should be falling off the bone and tender, this is perfect!
I served my dish with rice and peas and a caramelised side of plantain.
Enjoy your meal!
Tips
Don't be afraid to cook on low and slow for longer, you don't want the meat to be tough.
Double up on ingredients for a larger serving.
If you're not a fan of heat, use less scotch bonnet.
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