Tuesday, 12 May 2009

Jamaican Curried Goat

Here is my first attempt at a Jamaican Curried Goat ... it has got to be called this way, and not "Curry Goat"! First had this at a local Caribbean takeaway and loved it. It tastes a lot lighter than Indian or south east asian curry, mainly because it does not contain any cream, yoghurt or coconut milk. Somehow, almost refreshing in taste, and still full of flavour. Then when I saw it being done in a cookery programme, I thought I just had to have a go myself as it was so simple.

First, I marinated the meat overnight with Jamaican Curry Powder (tbh, I have no idea what makes this different from other curry powder, but I thought I'd try it anyway!), thyme, chopped onions, chilli peppers, garlic, ginger, and capsicum.

Then the lot is added into a West Indian Dutch pot, and browned. After that, add water and stew for however long it takes to make it semi tender. This depends on your meat. You can use tender lamb which will take less time, or old mutton which will take hours!

After that add carrots and potatoes. Continue stewing and this will thicken the ssauce for you.

And when the meat is finally tender, serve with rice!


Keats The Sunshine Girl said...

Anytime for a curry dish, as long as it is not too spicy (hot).
Did the Jamaica curry powder taste different from, say, Baba's ( Malaysian brand)?
Thanks for the recipe.

backStreetGluttons said...

What a name ! Just the way we like it ! We are enjoying the extra strong smell !

wmw said...

Real Malaysian food soon? :p

Hazza said...


Actually this curry powder tasted like it had a lot less spices compared to Indian and Malaysian versions

Smell is good, although slightly different from curries I have been used to.

Yes indeed! Cya soon!