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!

Jamaican Curry Chicken with Rice and Peas

During my last week or so confined to bed, it was an opportunity for my wife to do some cooking. After many days of pre-cooked TV dinners, this was a refreshing change. The chicken was marinated in curry powder and then lightly fried to seal the flavour in, then stewed till cooked. I am not 100% sure what else goes into it. The rice is cooked with kidney beans, which gives it the pink colour, coconut milk and pepper. A really greasy and unhealthy dinner but ok once in a while! A favourite dish among the Carribean community here in the UK!



I prefer mine without the salad!