Jamaican Curry Goat (Mild & Delicious)

 

What You'll Need

 

• 1 to 2 pounds goat, cubed
• 1/2 bell pepper, any color, chopped
• 1 large yellow or red onion, divided
• 2 to 3 cloves garlic, chopped
• 1 inch fresh ginger, chopped
• 2 tablespoons dried thyme or 2 to 3 sprigs fresh thyme
• 1 small tomato, chopped
• 2 to 3 green onions, chopped
• 3 to 4 tablespoons curry powder, divided
• 1 tablespoon Pam's Prep All Purpose Seasoning
• 2 teaspoons cinnamon
• 1 teaspoon dried cloves
• 1 teaspoon black pepper
• 1 tablespoon garlic powder
• Salt to taste
• 2 tablespoons Macadamia Nut Oil or oil of choice
• 1 scotch bonnet pepper, optional
• 2 medium potatoes, optional
• 2 to 3 carrots, sliced, optional

 

How to Make It

 

1. Clean the Goat:

• Wash the goat with cold water and vinegar, lemon, or lime.
• Rinse well and set aside.

 

2. Marinate:

• In a large glass bowl combine goat, thyme, bell peppers, onion, garlic, ginger, and tomatoes.
• Add Pam's Prep seasoning, cloves, black pepper, garlic powder, cinnamon, and 2 tablespoons curry powder.
• Mix well, cover, and refrigerate 2 hours up to overnight.

 

3. Bloom the Curry:

• Heat the oil in a large Dutch oven.
• Add 2 tablespoons curry powder.
• Cook on medium heat until it turns a rich brown color.

 

4. Cook the Goat:

• Add the seasoned goat and stir.
• Cover for 2 to 3 minutes, then stir.
• Repeat stirring every 2 to 3 minutes for about 10 minutes until the goat releases moisture.
• Add water to the marinade bowl to collect remaining seasonings and pour into the pot.

 

5. Simmer Until Tender:

• Cover, reduce heat to medium low, and cook 1 to 2 hours until meat is tender and falling apart.
• Add potatoes, carrots, or scotch bonnet if using during the simmer stage.

 

Serve over white rice with a side of red beans.

 

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