Jamaican Goat Curry

No Jamaican party would be complete without a pot of goat curry. Goat is a very popular meat throughout the Caribbean, but it is a real Jamaican speciality – another Jamaican dish called “Mannish Water”, which is a soupy stew made from all parts of the goat, is meant to have aphrodisiac properties. You can use either the leg or the rib cut of the goat. Traditionally it is cooked on the bone, which the butcher cuts for you into manageable pieces, and sucking the bones is part of the enjoyment (Jamaicans believe that the meat is always sweeter next to the bone). This recipe uses boned leg of goat, but with the bone cut up and added to the pot during cooking, to give extra body to the sauce. If you are unable to find goat, lamb tastes just as good. In Jamaica this is served with rice and peas, and fried plantain.

Recipe courtesy of "Curry: Fragrant Dishes from India, Thailand, Malaysia and Indonesia" by David Thompson, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

Jamaican Goat Curry

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    4 1/2 lb (2 kg) leg of goat, boned (bones reserved), washed, dried and cut into 2.5 cm (1 in) cubes 4 tbsp Caribbean curry powder
    2 tbsp finely chopped chives 2 tbsp vegetable oil
    2 Scotch bonnet chillies, 1 deseeded and chopped, the other left whole 2 onions, finely chopped
    4 garlic cloves, finely chopped 1 tbsp grated fresh root ginger
    1 tsp ground allspice 1 tsp salt
    1 small bunch of thyme, leaves chopped 14 fl oz coconut milk


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    • 1

      Ask the butcher to cut up the bones for you. Season the cubes of meat with the chives, chopped chilli, half the garlic, the allspice, half the thyme and 2 tbsp of the curry powder. Cover and marinate for at least 4 hours, preferably overnight.

    • 2

      Heat the oil in a large flameproof casserole, or “dutchie” (“River lime” curried duck), and add the remaining garlic and thyme, the onions and ginger. Cook for about 5 minutes or until the onions start to turn golden.

    • 3

      Mix the remaining curry powder with 4 tbsp of water. Add to the pot and cook, stirring, until all the liquid has evaporated. Add the cubes of goat meat and cook over a low heat for 5 minutes or until the meat is seared all over, stirring constantly to prevent it from sticking to the pot.

    • 4

      Add the bones, salt and whole chilli, then pour over the coconut milk and 250ml (8fl oz) water. Bring up to the boil. Reduce the heat to low, cover and simmer for 2 hours.

    • 5

      Remove the lid and continue cooking for about 30 minutes or until the meat is soft and tender and the sauce is thick and glossy. Serve hot.

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