JAMAICAN COOKING CURRY GOAT
3 lb. Goat Meat (cut up in bite size pieces)
1 Large Onion (chopped)
2 cloves Garlic (chopped)
1 Scotch Bonnet Pepper (chopped and seeded)
4 oz. Jamaican Curry Powder
1 oz. Cooking Oil
1 oz. Ground Black Pepper
2 tbsp. Salt
4 sprig. Thyme
1/2 oz. Vinegar
6 Pimento Seeds (Allspice)
Wash goat meat with vinegar and water.
Rub in all the season with goat meat and let it sit in the refrigerator for 1 hour.
Remove the meat from the refrigerator and then remove the seasoning from the goat meat.
In a saucepan, heat the oil on high until it smells. Add 1 oz. curry powder to the hot oil. Stir curry powder in oil until the color starts to change.
Put the goat meat in the saucepan now. Stir the meat in the hot oil for two minutes.
Add 1 oz. water to the pot, keep stirring until the meat looks like the muscles are tightening up.
Now turn down the heat to medium and add 2
cups of water to the meat in the saucepan.
Cover the pot and let this stew simmer for 20 minutes.
Check on the meat in the pot, stir again and add water to cover the meat.
Simmer for another 20 minutes, and then check to see if the meat is medium soft.
If it is so, add the seasoning you removed earlier to the pot. Let the stew simmer for another 15 minutes on a slightly lower heat (between medium and low).
(Optional) You can add potatoes to the pot the same time you add the seasoning. You can also add bread crumbs to thicken.
Note : Although this is a stew, it should not be
dominated by watery type gravy. You should make this stew cook until most of the water is evaporated, and let the fat from the goat flavor the stew.
It takes practice and trial and error sometimes to get a perfect Curry Goat, so don?t give up on your first try.