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Jamaican goat curry
Published: March 4, 2016 at 2:21 PM
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serves 4
Easy
Total time: 3 hrs
+ marinating overnight
A star rating of 5 out of 5.1 ratingRate
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This Jamaican goat curry is a great introduction to eating goat. If you can't get Jamaican curry powder, use a mild Madras powder and add a pinch of ground allspice
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Try this Jamaican goat curry, then check out our Jamaican oxtail stew, Jamaican beef patties, jerk chicken and Jamaican curry pork. Now find out 10 things we love about Jamaican cuisine.
Ingredients
Nutrition
-
400g diced kid goat meat
-
(try Dunn’s River) 4 tbsp Jamaican curry powder
-
4 cloves garlic
and 2 crushed
-
for frying oil
-
1 large onion
chopped
-
1 scotch bonnet chilli
seeded and finely chopped
-
3 sprigs thyme
leaves picked
-
4 tomatoes
roughly chopped
-
600ml light chicken stock
-
300g waxy potatoes
peeledand cut into chunks
-
to serve rice
Nutrition: per serving
- kcal302
- fat9.2g
- saturates1.7g
- carbs22.6g
- sugars0g
- fibre7.2g
- protein28.7g
- salt1.9g
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Method
-
step 1
The day before, mix the goat meat with 2 tbsp of the curry powder, the whole bashed garlic cloves, a good grinding of black pepper and 1 tsp salt. Cover and leave to marinate overnight.
-
step 2
The next day, heat the oven to 160C/fan 140C/gas 3. Add 2 tbsp oil to a large ovenproof pan with a lid. Add the marinated meat in batches, discarding the whole garlic, and brown all over. Scoop out onto a plate once browned.
-
step 3
Add the crushed garlic, onion and scotch bonnet to the pan and cook for 7-8 minutes until softened.
-
step 4
Return the meat to the pan with the thyme leaves, tomatoes and stock. Put on a lid and transfer to the oven for 2½ hours.
-
step 5
Stir in the potatoes and cook for another 30 minutes. Serve with rice.
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